Beetroot Gnocchi Recipe | Florette Salad | Crafted by Nature, Perfected by Florette
This beetroot gnocchi recipe is simple & delicious - with the gnocchi paired with sage & pistachio brown butter.
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Cooking tools:
- Blender
- Food processor
- Potato ricer
- Grater
- Mixing bowl
- Kitchen scale
- Oven
- Fork
- Pot
- Slotted spoon
- Skillet
- Stove
- Chef's knife
- Cutting board
- Microplane
- Plate
Ingredients
- 150g Florette Beetroot
- 2 egg yolks
- large baking potato, baked and cooled slightly
- 240g flour
- 50g butter
- 50g pistachios chopped
- 1 bunch of fresh sage (Leaves left whole/tough stalks chopped finely)
- 1/2 lemon
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