VEGAN GLUTEN FREE BEETROOT GNOCCHI
Proper Italian homemade Vegan gluten free BEETROOT GNOCCHI with a white hazelnut sauce, sage and toasted hazelnuts! Learn the secrets and make dumplings the Italian way!
Porzioni 4 servings
- 15,9 oz - 450g potato floury potatoes are the best
- 1,7 ounces - 50g beets
- ~ 1 1/4 cup / 150g Schär gluten-free flour or my FRAN's DIY GLUTEN FREE MIX
- A pinch of grated nutmeg
- For the hazelnut white sauce: optional
- 2 teaspoons extra virgin olive oil
- 1 tablespoon corn starch
- 3/4 cups - 200g hazelnut milk
- A pinch of grated nutmeg
- A pinch of salt
- 8 fresh sage leaves
- 2 tablespoons extra virgin olive oil
- toasted hazelnuts roughly chopped
- balsamic reduction optional
For the Beets:
Preheat the oven to 375°F- 180°C.
In a baking dish, brush the beets with a little olive oil. Add 2-3 tbsp of water to the baking dish and cover tightly with kitchen foil or parchment paper.
Bake the beets for about 50-60 minutes, until fork tender.
Remove from the oven, allow the beets to cool slightly then remove the skin.
Place the beets into a food processor and pulse several times until you have a smooth puree.
For the potatoes:
Boil the potatoes in plenty of unsalted water, enough to completely cover them.Peel the still hot potatoes, and mash them with a fork. (This is how Italian grandmas do the job!)
Combine the beets and the mashed potatoes and add a pinch of grated nutmeg.
Add the flour a bit at a time and knead the dough gently just until smooth but still slightly sticky. well. You might need to add a small amount of flour but the amount of flour indicated should be fine. Don't add too much excess flour to the dough.
Form a ball and let rest a few minutes while you prepare the sauce. Flour the work surface, cut the dough into slices, and form rolls about a 1/4-inch wide. Cut each roll into chunks of similar size.Lightly flour them and handle them as little as possible.
Arrange them on a dry cloth or parchment paper and put them into the fridge while you prepare the sauce.
For the Sauce:
In a saucepan, add the oil, starch, and a tablespoon of milk: Stir the mixture with a whisk until it is a liquid and without lumps.
Bring the mixture to a boil and then reduce the heat.Add the remaining milk, a pinch of nutmeg and salt and simmer the mixture for 2-3 minutes until creamy.
Cook the gnocchi, a few at a time, in salted boiling water for about 1 minute or until they rise to the surface. Test 2-3 gnocchi to evaluate the cooking time.
Drain them with a skimmer. Do not use a pasta strainer!
In a non-stick skillet or saucepan, heat 2 tablespoons of oil with the sage.Add the gnocchi and gently stir fry them with a wooden spoon.
Serve the gnocchi immediately with some of the hazelnut sauce, balsamic vinegar reduction, fresh sage, and toasted hazelnuts.
You will have leftovers white sauce. The serving size it for Italian pasta eaters. So this amount of gnocchi may serve 6-8 not Italian hungry people ;-)
Nutrition information for 1 portion of 4, included the white sauce ( which is for a lot more than 4 people)
Serving: 1of 4, sauce included | Calorie: 327kcal | Carbohydrates: 0g | Proteine: 0g | Fat: 0g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g