Pink gnocchi with a green core and ricotta cream
Servings Prep Time
4as a starter 30minutes
Cook Time
Servings Prep Time
4as a starter 30minutes
Cook Time
  • 50g potato flour
  • Butter
Beetroot puree
  • 300g of beetrootpeeled and chopped
  • 100g of extra virgin olive oil
  • salt to taste
Ricotta sauce
  • 200g of ricotta
  • 50ml of whole milkwarm
  • 1pinch of salt
  • 30g of butter
  • 100g of basil leaves
  • 50ml of extra virgin olive oil
  • 20g of pine nuts
  • 30g of Parmesangrated
  • Mint leaves
  1. 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
  2. To make the pesto, blend all the ingredients together to obtain a thick consistency and transfer to a squeezy bottle
  3. In a medium bowl, mix the boiled, mashed potatoes with a pinch of salt, the potato flour and ¾ of the beetroot puree
  4. Lightly dust a table with flour and roll the mixture into long sausages. Cut out pieces of gnocchi weighing about 20g
  5. 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
  6. Pipe a little pesto into each gnocchi
  7. Mix the ricotta cheese with the salt and warm milk in a blender. Pass through a sieve
  8. 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