Beetroot Gnocchi with Brown Butter Sage
Try this delicious beetroot gnocchi with browned butter and sage topped with crispy sage leaves. With absolutely no gluten involved.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at healthyummyfood.com.
Cooking tools:
- Food processor
- Measuring cup
- Measuring spoon
- Mixing bowl
- Pot
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Grater
- Bench scraper
- Baking sheet
- Slotted spoon
- Spatula
- Fine-mesh sieve
- Plate
Ingredients
- 2 beetroots (about 400 grams total)
- 1 cup tapioca flour (plus extra for coating)
- 2 cups parmesan (grated plus extra for serving)
- 6 large eggs
- 1 tsp salt
- 3 tbsp lemon juice
- 10 grams coconut oil (melted)
- 75 grams butter
- 16 sage leaves
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