Gnocchi is a lovely meal to have when the weather is cold, and this month we feature a recipe from our popular pasta maker, Sue from Dish it Up.
2 bunches beetroot
2 kg plain flour
3 free-range eggs
Bunch of fresh mint
2 tablespoons olive oil
Salt and pepper
- Preheat oven to 160°C.
- Peel and cut beets into chunks, trying to keep size uniform. Place beets into baking dish, drizzle on olive oil and toss to coat evenly.
- Salt and bake until soft for around 40–50 minutes. Set aside to cool.
- Wash and finely chop mint to yield 1⁄3 cup.
- Mash beets in a large bowl until lump-free then add eggs, mint, salt and pepper. Work together until well combined.
- Add flour gradually until dough is no longer sticky but still soft. You may not need to use all of the flour.
- Place a large pot of water on to boil.
- On a lightly floured surface cut a piece of dough about the size of an orange and roll into a sausage. Using a large knife, cut into desired size. Spread out on lightly floured tray. Repeat with remaining dough. At this stage the gnocchi is suitable to freeze.
- To freeze, spread out on tray so none are touching. When frozen, pack into container. Do not thaw when cooking from frozen.
- Place gnocchi in boiling salted water, return to the boil and cook for 2–3 minutes.
- Drain and serve.