Beetroot-Ricotta-Gnocchi with celery cream on a bed of berries
This extravagant type of gnocchi made from beetroot is something for the sophisticated and those who aspire to become such
5 from 2 votes
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Total Time 30 minutesmins
Course gnocchi, main dish
Cuisine Italian, Trentino South Tyrol, vegetarian
Servings 6servings
Calories 498.2kcal
Ingredients
For the celery cream
200gcelery
50gsunflower seeds
100gricotta
100gwater
olive oil
salt
For the berry sauce
300gberriessorted or mixed (sour cherries, red currants, red gooseberries)
1garlic clove
50mlred winedry
1tablespoonbrown sugarcane sugar
olive oil
For the gnocchi
500gbeetrootcooked
300gricotta
200gGrana cheeseor Parmesan
200-300gflour
Instructions
For the celery cream
Peel the celery and cut into small cubes. Heat a little oil in a pot and then slowly fry the celery over a low heat. Stir occasionally. After 10-15 minutes, the celery should be soft and crispy at the same time. In the meantime, fry the sunflower seeds without fat in a pan until they are fragrant. Finely purée the celery, water, ricotta and seeds in a blender. The consistency of the cream should resemble that of hummus. Season to taste with salt.
For the berry sauce
Finely chop the garlic and gently sauté in olive oil. Deglaze with red wine. Add the fruit, sugar and allow the sauce to reduce slightly.
For the gnocchi
Peel and chop the cooked beetroot. Purée finely in a blender. Add the ricotta, cheese and flour and mix well. Shape the dough into gnocchi with the help of two spoons. If you like, you can make them round. Dust your hands lightly with flour. Bring plenty of water to the boil, add salt and let the gnocchi cook in it. They are ready when they float to the surface. Serve the gnocchi on a bed of celery cream and a berry topping.