Royal Foodie Joust: Sweet Beet Gnocchi on Kiwi Sauce and Vanila Creme

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The three ingredients for the May Royal Foodie  Joust hosted by The Leftover Queen/Foodie Blogroll Forum are: red, green and white.   I wanted to do something that shows vivid red so I decided to make a beet gnocchi.  For the spin, I made a sweet version and combined it with kiwi sauce and a vanilla creme sauce to balance the taste.  Gnocchi actually reminds me a Filipino snack called “palitaw” which is a dough made from rice flour and boiled (just like gnocchi) until it floats on top.  A syrup flavored with anise is then poured over it and sometimes even sprinkled with freshly grated coconut.  I couldn’t make the dough red without using food coloring so (beet didn’t work) so I decided to make gnocchi instead.  This “gnocchi dessert” is also great served with ice cream.

Ingredients:

For sweet beet gnocchi:

  • 1 large potato
  • 1 medium beet
  • 1/2 cup sugar
  • flour to bind

For Kiwi Sauce

  • 1 ripe kiwi, peeled and chopped
  • 2 tbs honey

Vanilla Creme Sauce:

  • 1 cup heavy cream
  • 1 tbs flour
  • 2 tsp vanilla extract
  • 1/4 cup sugar
  • 1 tbs butter

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Directions:

  1. To make sweet beet gnocchi, wrap potato in foil and bake in oven until cooked but still firm.  You should be able to pierce through it with a knife but not too easily.  While still warm, remove skin. Cut potato in half and pass through a potato ricer.  Set aside to dry a little bit.
  2. Boil beet until cooked and peel.  Puree in a food processor. Add sugar and puree for another minute to mix.
  3. In a floured workspace or bowl, mix riced potato and 1/2 cup sweetened beet puree.  Add flour until mixture forms a dough.  Set aside for 30 minutes.
  4. Boil water in a saucepan.  Divide gnocchi dough and roll into cigar-size logs. Cut into 1-inch pieces and dust with a bit of flour to prevent from sticking.  Cook in boiling water.  When gnocchi pieces rise to the top, they are cooked and ready.
  5. To make kiwi sauce, process cut kiwi and honey in a food processor until blended. If you want to serve without the tiny seeds, press sauce into a strainer, scraping off the seeds.
  6. To make vanilla cream sauce, mix flour, cream and sugar in a sauce pan and heat on low.  When combined, add butter and vanilla.  Continue mixing until thick and does not have a raw flour tast.
  7. Serve gnocchi on a bed of kiwi sauce and vanilla cream.  Top with whipped cream and diced kiwi fruit.

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Voting has began so if you are a member of the foodieblogroll, check out the rest of the entries and vote for your favorites.  You have  until May 6 to cast your vote!

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» Tita Olive said: { Apr 29, 2009 - 12:04 }

Is this your birthday dessert?

Happy Birthday!

» Jaja said: { Apr 29, 2009 - 04:04 }

happy birthday, ninang! utang muna sa gift, pag iipunan at pag iisipan ko pa. it’s really hard to give someone something who practically has everything.. but i’ll wrap it up before uncle and you get back. plus, i dont have an idea how to ship a gift overseas, so utang nalang muna talaga ^_^

» Chantal said: { Apr 29, 2009 - 10:04 }

Awesome! This totally blew me away, I’m gonna go vote for you now.

» Elissa said: { Apr 29, 2009 - 07:04 }

Wow, I love this idea! The color is just beautiful too.

» Natasha - 5 Star Foodie said: { Apr 30, 2009 - 10:04 }

Awesome! Sweet beet gnocchi – what a great idea!

» Tangled Noodle said: { Apr 30, 2009 - 03:04 }

This is incredible – so vivid and colorful, just as you’d intended! Oh, how I want a taste . . . !

» Manang said: { May 2, 2009 - 01:05 }

so very inviting!…patikim!

» ninette said: { May 2, 2009 - 03:05 }

Thanks for stopping by my blog to comment on the mango-calamansi cheesecake. I’m a new blogger so it’s great to “meet” other foodbloggers — people are so nice! These beet gnocchi are so beautifully colored. Wow!

» PeterMarcus said: { May 2, 2009 - 08:05 }

I love this idea! Gnocci are wonderful, but you’ve turned it around and made the whole meal more sweet than savory. I bet it really would work well with a drop of vanilla ice cream right in the center!

» Elyse said: { May 4, 2009 - 02:05 }

What a creative dish! The vibrant beet red pairs so nicely with the kiwi green and the vanilla cream. I’m so impressed with your ingenuity. What a fabulously beautiful dish, and I bet it tastes delicious, too!


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