This gnocchi is a bit labor intensive but well worth your trouble. The beets give your pasta a beautiful pink hue and the creamy hazelnut sauce puts this pasta over the top. The dish is topped off with balsamic vinegar, sage, and toasted hazelnuts for a truly impressive finish.

Gnocchi in White Sauce With Sage [Vegan, Gluten-Free]

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Ingredients

For the Gnocchi:

  • 15,9 oz potato, floury potatoes are the best
  • 1,7 ounces beets
  • 1 1/4 cups gluten-free flour
  • A pinch of grated nutmeg

For the White Sauce:

  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon corn starch
  • 3/4 cups hazelnut milk
  • A pinch of grated nutmeg
  • A pinch of salt
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Preparation

For the Gnocchi:

  1.  Boil the potatoes in plenty of unsalted water.
  2. Peel the still hot potatoes, and mash them with a fork.
  3. Cook the beets and then peel and purée them at room temperature.
  4. Add the beets to the mashed potatoes and add a pinch of grated nutmeg.
  5. Add the flour a bit at a time and knead the dough well. You might need to add an additional small amount of flour but the amount of flour indicated should be fine. Don't add too much excess flour to the dough.
  6. Form a ball and let rest a few minutes while you prepare the sauce.
  7. Flour the work surface, cut the dough into slices, and form rolls about a 1/4-inch wide.
  8. Cut each roll into chunks of similar size.
  9. Lightly flour them and handle them as little as possible.
  10. Arrange them on a dry cloth or parchment paper and put them in the refrigerator while you prepare the sauce.

To Make the Sauce:

  1. Add the oil, starch, and a tablespoon of milk and stir the mixture with a whisk until it is a liquid and without lumps.
  2. Bring the mixture to a boil and then reduce the heat.
  3. Add the rest of your milk, a pinch of nutmeg, and salt and simmer the mixture for 2-3 minutes

To Serve:

  1. Cook the gnocchi, a few at a time, in salted boiling water for about 1 minute or until they rise to the surface. Test 2-3 gnocchi to evaluate the cooking time.
  2. Drain them with a skimmer.
  3. In a non-stick skillet or saucepan, heat 2-3 tablespoons of oil with the sage.
  4. Add the gnocchi and stir gently them with a wooden spoon.
  5. Serve the gnocchi with some of the sauce, balsamic vinegar, sage, and toasted hazelnuts.
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