Beetroot Gnocchi with Sage & Hazelnut Butter | Whole Food Earth®
Gluten-free potato and beetroot gnocchi pan-fried in sage and hazelnut butter, finished with parmesan. A special dinner for two, from scratch.
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 wholefoodearth.com.
Ingredients
- Potato Starch
- Roasted Hazelnuts
- Cooked Beetroot with juices
- 1kg potatoes
- 1 Large Egg
- Salt
- Pepper
- Fresh Sage
- 100g Butter
- Rocket or Salad leaves
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