Pink Gnocchi

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Pink Gnocchi 

(Serves 2) 

Ingredients:

  • 1 btl Beet Juice-Reduced by 3/4
  • 1 ea. Lg Idaho Potato
  • 1 small bag AP Flour
  • 1/4 tsp Sea Salt
  • 1/8 tsp Freshly Ground Nutmeg
  • Fresh Ground Pepper
  • 1 bunch  Flat Leaf Parsley
  • 1 Florida Orange
  • 2 cups Toasted Pine Nuts
  • 2 tblsp Organic Ghee 
  • 3 tbsp Fine Grated Parmesan
  • 2 tbsp EVOO

Directions:

Gnocchi Prep

1. Cook potato until tender , peel and food mill.

2. Add to riced potatoes: reduced beet juice, flour (1 cup) add more as needed to make dough not stick, salt. 

3. Roll out dough, cut, fork and park cook in salted water.

Assemble & Plate

1. Heat a large, nonstick skillet over medium heat. Add Ghee

2. Add gnocchi and brown in pan.

3. Add picked parsley leaf, cook for 1 minutes then squeeze fresh orange juice into pan.

4. Add nuts, toss and plate.

5. Plate and garnish with more toasted nuts, grated Parmesan, cracked pepper and EVOO.