Gnocchi with sage, buffalo mozzarella, roasted beetroot and pancetta – Food & Home Magazine
Gnocchi infused with roasted beetroot's earthiness and balanced by crisp pancetta and creamy buffalo mozzarella. Perfect for a special dinner!
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 www.foodandhome.co.za.
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
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