• 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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