{"id":2763,"date":"2021-06-23T02:43:10","date_gmt":"2021-06-23T02:43:10","guid":{"rendered":"https:\/\/mjmezza.com.au\/?post_type=recipes&#038;p=2763"},"modified":"2024-01-28T23:51:51","modified_gmt":"2024-01-28T23:51:51","slug":"beetroot-gnocchi","status":"publish","type":"recipes","link":"https:\/\/mjmezza.com.au\/recipes\/beetroot-gnocchi\/","title":{"rendered":"Beetroot Gnocchi with Burnt Butter and Feta"},"content":{"rendered":"<div class=\"cooked-recipe-ingredients\"><a href=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/06\/BeetrootGnocchiWithFeta-scaled.jpg\"><img decoding=\"async\" class=\"alignnone wp-image-2586 size-full\" style=\"width: 100%;\" src=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/06\/BeetrootGnocchiWithFeta-scaled.jpg\" alt=\"\" width=\"2000\" height=\"1024\" \/><\/a><\/div>\n<div class=\"quick-links\">\n<ul class=\"inline\">\n<li style=\"font-weight: 600;\"><i class=\"fa fa-users\" aria-hidden=\"true\"><\/i> YIELDS: 4 Servings<\/li>\n<li style=\"float: right; font-weight: 600;\"><i class=\"fa fa-clock-o\" aria-hidden=\"true\"><\/i> COOK TIME: 30 min<\/li>\n<\/ul>\n<\/div>\n<p>Gnocchi\u2019s origins reach back to Roman times. A favourite of that empire\u2019s legions, they spread it throughout Europe as surely as they spread death and destruction. Originally made with semolina and eggs, the potato version we\u2019re familiar with didn\u2019t come on to the scene until the 16th century. It was perfected by the northern Italians, who found potatoes a crop better suited to their cooler climate than grain.<\/p>\n<p>Now, there\u2019s nothing wrong with plain old potato gnocchi. In fact, we love it. But at Monjay, we operate by the maxim: if it ain\u2019t broke, tweak it. In this case, that means the addition of beetroot. Earthy, sweet beetroot, balanced with tannin-y walnuts, coated in a salty burnt butter. And, of course, topped with our marinated goats feta.<\/p>\n<p>Is our beetroot gnocchi better than the original? You be the judge.<\/p>\n<div class=\"cooked-recipe-ingredients\">\n<p>&nbsp;<\/p>\n<h3 class=\"cooked-single-ingredient cooked-heading\" style=\"text-transform: capitalize;\">Ingredients<\/h3>\n<ul>\n<li>500 grams starchy potatoes (King Edward, Coliban or an all-rounder like Sebago)<\/li>\n<li>250 grams beetroots<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>\u00be cup plain flour<\/li>\n<li>80 grams chilled salted butter<\/li>\n<li>Handful of sage leaves<\/li>\n<li>70 grams walnuts, roasted and roughly chopped<\/li>\n<li>Monjay Mezza <a href=\"https:\/\/mjmezza.com.au\/cheese\/marinated-goats-feta\/\">Marinated Goats Feta<\/a><\/li>\n<\/ul>\n<\/div>\n<h2><\/h2>\n<p>&nbsp;<\/p>\n<div class=\"cooked-recipe-ingredients\">\n<h2 style=\"text-transform: capitalize;\">How to Prepare<\/h2>\n<\/div>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-number\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Heat the oven to 200 degrees Celsius.<\/p>\n<p>Bake the potatoes in their skins for about an hour or until tender. Cut them open with a knife to let the steam escape (resist topping with cheese and sour cream and devouring at kitchen bench). Scoop out the flesh when they\u2019re cool enough to handle.<\/p>\n<p>Peel and grate the beetroots. Heat the oil in a frying pan and cook the beats over a low to medium heat for around half an hour or until tender. Season to taste. Puree in a food processor.<br \/>\nPass the potato flesh through a ricer and then mix with the beetroot puree. Again, season to taste.<\/p>\n<p>Bring a large pot of salted water to the boil.<\/p>\n<p>Time to get messy. Sprinkle a third of the flour on your clean kitchen counter, turn out the potato\/beetroot dough and begin to knead. Sprinkle in the remaining flour until it comes together. Pinch off a piece and plop it into the boiling water to see if it holds its shape. If it doesn\u2019t, add a touch more flour \u2013 but no more than necessary.<\/p>\n<p>When you\u2019re happy with the consistency, roll the dough into a long sausage about a \u00bd inch thick, then cut at \u00bd inch intervals. Place the pieces on a baking tray lined with grease proof paper, ensuring they don\u2019t touch each other.<\/p>\n<p>Cook the beetroot gnocchi a few pieces at a time in water that isn\u2019t boiling too rapidly. They\u2019re ready a few seconds after they bob to the surface.<\/p>\n<p><strong>Burnt Butter Sauce<\/strong><br \/>\nThis one is really tricky. Melt the butter in a frying pan and cook until foamy and brown \u2013 two to three minutes. Throw in the whole sage leaves, swirl, remove from the heat.<\/p>\n<p><strong>Assembly<\/strong><br \/>\nToss the beetroot gnocchi in the burnt butter sauce, scatter over the walnuts and dollop with our velvety feta. Place the pan in the middle of the table and let the savages help themselves.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>They\u2019re cheap, they\u2019re versatile and they\u2019re everywhere. For the humble potato, this is a blessing and a curse. <\/p>\n","protected":false},"featured_media":2764,"template":"","recipes-category":[53,57],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beetroot Gnocchi with Burnt Butter and Feta - Monjay Mezza<\/title>\n<meta name=\"description\" content=\"Earthy, sweet beetroot, balanced with tannin-y walnuts, coated in a salty burnt butter topped with Monjay&#039;s Marinated Goats Feta.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mjmezza.com.au\/recipes\/beetroot-gnocchi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beetroot Gnocchi with Burnt Butter and Feta - Monjay Mezza\" \/>\n<meta property=\"og:description\" content=\"Earthy, sweet beetroot, balanced with tannin-y walnuts, coated in a salty burnt butter topped with Monjay&#039;s Marinated Goats Feta.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mjmezza.com.au\/recipes\/beetroot-gnocchi\/\" \/>\n<meta property=\"og:site_name\" content=\"Monjay Mezza\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MonJayMezza\/\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-28T23:51:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/06\/BeetrootGnocchiWithFeta-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1311\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" 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