Celebrate the holiday of love with this ruby-red gnocchi made with beetroot, creamy ricotta and chilli flakes
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 80 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 717 |
| Fat | 36.3g |
| Saturates | 12.9g |
| Protein | 37.5g |
| Carbs | 68.2g |
| Sugars | 22.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Wrap the beetroot in foil and place on a baking tray. Roast for 1 hour 10 minutes or until tender. Set 1 aside. Place the remaining beetroot in a food processor and blitz to form a rough purée.
Add the eggs, Parmesan and chilli flakes and blend. In a large bowl, combine the ricotta with the beetroot mixture. Then mix in the buckwheat flour (or spelt or wholewheat flour) to form a soft dough.
Sprinkle a work surface with the extra flour and roll the ricotta dough into a long sausage, approx. 2cm thick. Cut into 5cm pieces then roll onto a ribbed gnocchi paddle or pinch the small logs to form indents on the sides.
Heat a pot of salted water until boiling and add the gnocchi in batches to cook for 3-4 minutes. They are ready when they float. Remove the gnocchi from the water.
Heat a large frying pan with the olive oil and fry the gnocchi until crispy on one side.
Quarter the reserved beetroot. Toast the sunflower seeds.
Divide the gnocchi between two plates.
Serve with the quartered beetroot, toasted sunflower seeds and Parmesan shavings.
