Vegan Beetroot Gnocchi with Garlic Pea Sauce
Ingredients
- 500g beetroot
- 2-3 cups gluten-free flour
- water or veggie stock
Sauce components
- 1.5 cups peas
- 2 garlic cloves
- olive oil
- lemon juice
- water
Preparation
Chop off the scraggly tops and tails of the beets. Wrap in aluminum foil and roast at 180°C for 1 hour. Unwrap, let cool enough to touch, then peel.
Blend the beets with water or veggie stock until a smooth puree forms.
Pour the puree into a large bowl and gently fold in flour, starting with 2 cups. Knead in more flour as needed until dough is workable and rolls well. Break dough into thirds.
Lightly dust a clean surface with flour and roll each piece into long rolls. Slice each roll into 3cm pieces and indent each with a fork.
Working in batches, cook the gnocchi in boiling water until they float to the top. Optionally, panfry to crisp the outsides.
For the sauce, blend peas, crushed garlic, olive oil, lemon juice, and water to make a garlicky pea puree.
Serve the gnocchi with the sauce, topped with crispy fried peas and vegan parmesan.
