Beetroot gnocchi w caper + leek gremolata
Adapted slightly from Emma Galloways' A Year in My Real Food Kitchen
  • 500g (2 medium) old floury potatoes, scrubbed
  • 150g (1/2 cup) rock salt
  • 80g (1/2 cup) potato flour
  • 45g (1/3 cup) white rice flour
  • 20g (2 Tbsp) buckwheat flour
  • 250g (2 medium) beetroot, scrubbed
  • 1 large free-range egg yolk
  • ½ teaspoon fine sea salt
  • Extra virgin olive oil
  • 2 Tbsp olive oil
  • 1 small leek, thinly sliced
  • 4 Tbsp capers, drained and roughly chopped
  • 2 Tbsp finely grated lemon zest
  • 2 cloves garlic
  1. Preheat oven to 200 C (400 F) Pierce each potato 3 - 4 times with a sharp knife. Spread rock salt out on a small oven tray, place potatoes on top and roast for 1 hour, or until soft.
  2. Meanwhile, sift flours into a bowl and whisk to throroughly combine. Set aside. Trim beetroot stems to 2 - 3cm long. Place in a small saucepan, cover with plenty of water, and bring to the boil. Turn heat down and simmer for 45 - 60 minutes or until tender. Drain and set aside to cool for 5 minutes. Peel and roughly chop, then place in a small food processor and puree, stopping to scrape down the sides a few times to ensure even blending.
  3. Remove potatoes from oven and set aside to cool for 5 minutes, just enough to handle. Peel, and either push through a potato ricer or mash well. Stir beetroot puree through mashed potato aong with egg yolk and salt. Add flours and mix to form a soft dough. The dough will still seem a little tacky, but shouldn't stick to your hands. Turn out onto a clean lightly floured bench and knead a few times until dough comes together in a ball. Cover with a tea towel and leave for 10 minutes.
  4. To make gremolata, heat the olive oil in a fry pan over medium heat. Add the leek and fry, stirring frequently, until it softens and just starts to brown. Add the capers, lemon rind and juice and stir a minute or so to combine. Remove from heat.
  5. Bring a large saucepan of water to the boil. Cut dough into four pieces, rolling each into long ropes approx. 2cm wide. Use a floured knife to cut off 3 cm pieces. Roll over the prongs of a fork to create slight edges in each gnocchi dumpling.
  6. Add the gnocchi to the boiling water and cook a minute or 2, or until they float to the surface. Note that you will most likely need to do this in batches, depending on the size of your pot.
  7. Use a slotted spoon to remove the cooked gnocchi, and add to the pan with the gremolata. Stir to combine, and serve immediately.
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