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.
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
- 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.
- Boil beet until cooked and peel. Puree in a food processor. Add sugar and puree for another minute to mix.
- 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.
- 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.
- 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.
- 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.
- Serve gnocchi on a bed of kiwi sauce and vanilla cream. Top with whipped cream and diced kiwi fruit.
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