Gnocchi with sage, buffalo mozzarella, roasted beetroot and pancetta

July 19, 2012 (Last Updated: January 11, 2019)

Gnocchi is so simple to make and such a popular dish. The roasted beetroot adds a sweet earthiness to it, while the crispy, salty pancetta balances the smooth milkiness of the buffalo mozzarella. 

Gnocchi with sage, buffalo mozzarella, roasted beetroot and pancetta

Serves: 4
Cooking Time: 1 hr

Ingredients

  • 500g floury potatoes
  • 120g – 150g cake flour
  • 2 large egg yolks
  • a pinch of salt
  • 3 large beetroots, washed and quartered
  • 2 tbsp (30ml) olive oil, plus extra to serve
  • salt and freshly ground black pepper, to taste
  • 6 fresh sage leaves, torn
  • 100g crispy pancetta
  • 150g ball buffalo mozzarella

Instructions

1

Place the whole potatoes, skin on, in a large pot of water. Bring to the boil and cook until tender. Drain and set aside to cool slightly.

2

Peel the potatoes, mash lightly then pass through a sieve or potato ricer to create a smooth mash.

3

Combine the mashed potato with the flour in a large bowl (you may need less or more flour), egg yolks and season. Mix until a soft dough forms.

4

Take large pieces of dough and roll out into thin sausage shapes on a floured work surface. Slice into 2cm squares. Pass a knife blade or fork prongs lightly over each square to make a slight indent for a traditional gnocchi look.

5

In the meantime, preheat the oven to 200°C. Place the beetroot in a baking dish, drizzle with 1 tbsp (15ml) of the oil and season. Bake until tender and slightly caramelised, about 30 – 40 minutes.

6

Bring a large pot of salted water to the boil, drop the gnocchi in and simmer until they rise to the surface. Remove with a slotted spoon and drain on absorbent kitchen paper. Heat the remaining olive oil in a non-stick pan. Add the gnocchi and sage and fry for 5 minutes, turning occasionally, until the gnocchi turns golden.

7

To serve, spoon the gnocchi and sage into bowls, top with the beetroot, shards of pancetta and torn mozzarella. Drizzle with the extra olive oil.

 

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