Beet and Potato Gnocchi
300g local organic potatoes
100g local organic beets
1 1/4 cup organic flour
1 organic egg (optional)
Salt and pepper to taste
Peel and cook local organic potatoes and beets in salted boiling water for 15 minutes or until tender. Mash with a fork or a potato masher.
In a bowl, combine this puree with organic flour and egg (if used). Use more flour if the mixture is too wet and less if it’s too dry. Knead until the dough forms a ball.
Roll dough into rope. Cut them into 2cm pieces.
Optional: Roll each piece against a fork to make ridges.
Arrange on a floured baking sheet.
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to top, around 2-3 minutes.
Combine to a pesto sauce or a creamy mushroom sauce.
Yield: 2 - 4 servings.