Brazil

carrot

Beetroot

Wheat flour

Butter

Salt and pepper

Water

Carrot Gnocchi with Beetroot Sauce

Preparo do Nhoque : Despeja meio litro de agua na panela , depois que subir fervura adicione a cenouras em cubos bem pequenos , deixe cozinhar durante 10 minutos , retire , coloque dentro do processador com sal e pimenta a gosto um pouco de agua e cinco gramas de manteiga bata ate virar uma pasta .  Despeje num boll e sova misturando a farinha de trigo , ate virar uma massa , corte elas de sua preferencia e cozinhe na agua que foi utilizado anteriormente , quando a massa subir , estara pronto 

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

Molho de beterraba : repita o msm processo da ceboura com a beterraba, quando for bater no processador adicione 10 ml de agua , fazendo com que ela permanessa liquida , pos desmancjar ela bem . Penere para ficar lisa , entao estara pronto o molho de beterraba

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.

Touile : misture numa bisnaga 50 g de agua , 50 de oleo e 30 de farinha , chaqualhe bem e despeja numa panela a principio  antiaderente com o fogo alto . Quando começar saltar muito liquido . Baixe o fogo pra touile nao queimar ,  assim que secar entao retire com muito cuidado pra nao quebrar e sirva como quiser no prato 

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.

Carrot Gnocchi with Beetroot Sauce

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