Beetroot Gnocchi with Burnt Butter and Feta - Monjay Mezza
Earthy, sweet beetroot, balanced with tannin-y walnuts, coated in a salty burnt butter topped with Monjay's Marinated Goats Feta.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Potato ricer
- Skillet
- Food processor
- Pot
- Mixing bowl
- Kitchen counter
- Grease proof paper
- Slotted spoon
- Measuring cup
- Kitchen scale
- Stove
- Cutting board
- Grater
- Peeler
- Serving platter
Ingredients
- 500 grams starchy potatoes (King Edward, Coliban or an all-rounder like Sebago)
- 250 grams beetroots
- 2 tablespoons olive oil
- ¾ cup plain flour
- 80 grams chilled salted butter
- Handful of sage leaves
- 70 grams walnuts, roasted and roughly chopped
- Monjay Mezza Marinated Goats Feta
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