Add some fun and colour to your kids’ plates with these pretty pink gnocchi.
- 500g potatoes (try Sebago, Desiree or Pontiac)
- 1 beetroot
- ½ cup parmesan cheese, finely grated
- 1 cup plain flour
- 1 Community Co free range egg*, lightly beaten
- 1 tsp ground nutmeg
- ¾ cup of unsalted butter, melted
- 12 fresh sage leaves
- Community Co Sea Salt*
- To serve:
- Parmesan cheese, finely grated
How to make:
- Preheat oven to 180°C. Wrap the beetroot in foil and cook in a moderate oven for about 30 minutes or until tender.
- Wash the potatoes well and place in a large pot of cold water. Cook whole and unpeeled until tender (about 30 minutes depending on the size of the potatoes).
- Drain the potatoes; once they have cooled a little, slip off their skins and mash well. Puree the beetroot until smooth. Combine the potatoes, beetroot, parmesan, flour, nutmeg and egg and gently mix together until you have a soft dough.
- Divide this into four pieces. Roll out one of these pieces into a long thin roll about 2 cm thick. Cut the roll into small gnocchi pieces. Bring a big pot of water to the boil.
- To make the sauce, melt the butter with the sage in a fry pan over medium-low heat. Continue cooking, stirring occasionally, until the butter becomes golden brown and the milk solids separate to the bottom of the pan and turn toasty (about 10 minutes). Remove from the heat and season lightly with salt.
- When the sauce is almost ready, cook the gnocchi in boiling water for a minute or until they rise to the surface. Drain the gnocchi and serve with the brown butter sage sauce and a sprinkle of parmesan.