Yumi’s Beetroot Gnocchi with Walnut and Sage Burnt Butter

Endless Possibilities with Yumi’s Roasted Beetroot dip
Serves 4
Ingredients
450g medium sized potatoes, washed
1 tub Yumi’s Roasted Beetroot dip
250g plain flour, plus extra to dust bench
100g salted butter
10 sage leaves
1/2 cup walnuts
Sea salt and freshly cracked black pepper
1 tub Yumi’s Roasted Beetroot dip
250g plain flour, plus extra to dust bench
100g salted butter
10 sage leaves
1/2 cup walnuts
Sea salt and freshly cracked black pepper
Method
- Preheat fan-forced oven to 200ºC. Wrap potatoes individually in foil then bake for 45-55mins until softened. Allow to cool before mashing then passing through a fine sieve (or use a moulie if you have one). Discard the skins.
- In a bowl combine the mashed roast potato, dip and flour. Season with ½ tsp sea salt then mix well before turning out onto a lightly-floured surface. Knead until smooth.
- Cut the dough into 8 equal portions and roll each into a 20cm long rope. Cut each rope into 8 equal pieces.
- Bring a large saucepan of salted water to the boil.
- Meanwhile, melt butter in a large frypan over medium heat. When the butter has melted, add sage leaves and walnuts and continue to heat until the butter becomes brown. Set aside.
- Boil the gnocchi (depending on the size of your saucepan you may need to do this in 2-3 batches) until they are puffy and float to the surface. Remove with a slotted spoon then toss in the burnt butter sauce and serve with cracked black pepper.
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