Pink gnocchi with a green core and ricotta cream

Pink gnocchi with a green core and ricotta cream

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Entree, Main Dish
Cuisine Modern Australian
Servings 4 as a starter



  • 50 g potato flour
  • Butter

Beetroot puree

  • 300 g of beetroot peeled and chopped
  • 100 g of extra virgin olive oil
  • salt to taste

Ricotta sauce

  • 200 g of ricotta
  • 50 ml of whole milk warm
  • 1 pinch of salt
  • 30 g of butter


  • 100 g of basil leaves
  • 50 ml of extra virgin olive oil
  • 20 g of pine nuts
  • 30 g of Parmesan grated


  • Mint leaves


  • To begin, make the beetroot purée by boiling the beetroots for 30 minutes, or until soft. Then blend them with the oil and salt in a food processor. Pass through a sieve until you obtain a smooth, velvety sauce
  • To make the pesto, blend all the ingredients together to obtain a thick consistency and transfer to a squeezy bottle
  • In a medium bowl, mix the boiled, mashed potatoes with a pinch of salt, the potato flour and ¾ of the beetroot puree
  • Lightly dust a table with flour and roll the mixture into long sausages. Cut out pieces of gnocchi weighing about 20g
  • Boil the gnocchi in salted boiling water. Once they rise to the surface, drain and mix with a little butter to stop the gnocchi from sticking
  • Pipe a little pesto into each gnocchi
  • Mix the ricotta cheese with the salt and warm milk in a blender. Pass through a sieve
  • To serve, pour some large drops of ricotta sauce and beetroot purée on a serving plate. Place the gnocchi between the sauces and decorate with some mint
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