Gluten-free golden beetroot gnocchi with pea, bacon and tomato
This delicious gluten-free gnocchi recipe by Victoria Glass is wonderfully colourful and surprisingly easy, using a mixture of golden beetroot and potatoes. To finish the gnocchi, Victoria fries the dumplings in butter and oil, resulting in a crisp, golden outside and soft, pillowy centre.
Ingredients
Beetroot gnocchi
- 500g of golden beetroot
- 500g of baking potatoes
- 50g of rice flour, plus extra for dusting
- 35g of tapioca flour
- 1 small egg , beaten
- salt
- black pepper
- olive oil
- 50g of butter
Pea and bacon
- 2 large onions , finely chopped
- 4 garlic cloves , crushed
- 8 bacon rashers , finely chopped
- 570ml of chicken stock
- 500g of frozen peas
- 1 bunch of fresh mint , finely chopped
- 9 tomatoes
- salt
- black pepper
To garnish
Method
1
Preheat an oven to 190°C/gas mark 5
2
For the gnocchi, place the whole potatoes and beetroot on a baking tray and cook for for 1 hour and 30 minutes, or until the flesh is soft and fluffy
3
While still hot, cut the potatoes and beetroots in half and scoop out the flesh. Pass through a potato ricer or metal sieve and leave to cool slightly
4
Place the mixture in a large bowl, then add both flours plus a little salt and pepper to season. Gently mix everything together until fully combined
5
Add the beaten egg and mix until a dough forms – you may not need to use all of the egg. Cover the bowl with cling film and leave to rest for 10 minutes
6
Cut the dough in half, sprinkle a work surface with flour and roll each piece into a long sausage. Cut each sausage into about 30 pieces so you end up with 60 dumplings in total. Press the back of a fork lightly into each dumpling to make the traditional line indentations
7
Bring a pan of salted water to the boil and cook the gnocchi in batches – once they rise to the surface, they are cooked. Remove with a slotted spoon and plunge into a bowl of cold water, then drain. Drizzle the gnocchi with olive oil to stop them sticking and set aside
8
Meanwhile, for the vegetables and bacon, sauté the chopped onions in a little olive oil until tender. Add the garlic and bacon and stir until the bacon has browned. Add the chicken stock and gently simmer until the liquid has mostly evaporated
9
Score the tops of the tomatoes and plunge into boiling water for 30 seconds. Drain and peel the skins off, they should easily come away from the flesh. Cut in half and scoop out the seeds before dicing the flesh
10
Add the peas to the bacon saucepan and cook for a further 2 minutes, then stir in the chopped mint. Season generously with salt and pepper and keep warm over a low heat
11
To finish the gnocchi, heat the butter in a large, non-stick frying pan, add the gnocchi and cook until golden brown on both sides
12
When ready to serve, stir the tomatoes and gnocchi into the bacon saucepan and heat through. Garnish with a few extra fresh mint leaves to serve
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Gluten-free golden beetroot gnocchi with pea, bacon and tomato
