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Carrot Gnocchi with Beetroot Sauce

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Carrot Gnocchi with Beetroot Sauce

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

20 min(s)

Porções

7 servings

Daniel Vica

@vicagourmet
  • Ingredients
  • Recipe
  • carrot1 unit(s)
  • Beetroot1 unit(s)
  • Wheat flour5 tablespoon
  • Butter10 g
  • Salt and pepper1 to taste
  • Oil50 g
  • Water50 g
  • Wheat flour30 g
  • Water1 l
  1. Preparing the Gnocchi : Pour half a liter of water into the pan , after it boils add the carrots in very small cubes , let it cook for 10 minutes , remove , place in the processor with salt and pepper to taste a little water and five grams of butter, beat until it becomes a paste. Pour in a bowl and beat mixing the wheat flour, until it becomes a dough, cut them to your preference and cook in the water that was used previously, when the dough rises, it will be ready
  2. Beetroot sauce: repeat the same process of the onion with the beetroot, when you are going to hit the processor add 10 ml of water, making it remain liquid, then break it down well. Strain until smooth, then the beetroot sauce is ready.
  3. Touile: mix 50 g of water, 50 g of oil and 30 g of flour in a tube, shake well and pour into a non-stick pan over high heat at first. When it starts to jump a lot of liquid. Lower the heat so touile doesn't burn, as soon as it dries, then remove it very carefully so it doesn't break and serve as you like on the plate.

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