Gnocchi with Beetroot Sauce

Ingredients

• 800 g potatoes (starchy, boiling type)
• 1 tbsp Olive Oil
• 4 tbsp pine nuts
• 1 tsp lemon zest
• 1 sprig basil
• 160 g semolina
• 2 tbsp starch
• 3 egg yolks
• Salt
• nutmeg
• 1 large beetroot (cooked)
• 100 ml Vegetable broth
• 50 ml white wine
• 100 ml heavy cream
• 2 tbsp Sour cream
• Salt
• Pepper
• Horseradish
• Basil

Instructions

1. 1.

   Wash the potatoes and cook in salted water for about 20-30 minutes until tender. Meanwhile, toast the pine nuts in oil, set aside to cool. Wash and dry the basil, then finely chop. Drain the potatoes, let them steam off, peel, and press through a sieve into a bowl; allow to cool slightly. Add basil, pine nuts, lemon zest, semolina, starch, and egg yolks, knead into a smooth dough, seasoning with salt and nutmeg.

2. 2.

   On a lightly floured surface roll the dough into finger‑thick ropes and cut into 2–3 cm pieces. Let the formed gnocchi rest briefly. In the meantime, bring salted water to a boil in a pot. Dice the beetroot finely and add it with broth and wine to a saucepan; bring to a vigorous boil, then puree. Stir in the cream, return to a simmer, season with salt, pepper, and horseradish, and let reduce on low heat. Add the gnocchi to the boiling water, lower the temperature, and cook for about 5–7 minutes until they float to the surface.

3. 3.

   Plate the gnocchi with the beetroot sauce, garnish with fresh basil, and serve hot.