Beetroot Gnocchi with Brazil Nuts & Asparagus
140g drained & tinned baby beetroot
300g Plain flour, plus extra to dust
60ml Bertolli Organic Originale Extra Virgin Olive Oil
½ Cup Brazil Nuts, roughly chopped
1 bunch Asparagus, shaved using a vegetable peeler
Sea salt and freshly cracked black pepper
Combine drained beetroot, egg & ricotta in a blender and blitz until smooth.
Place flour in a large bowl & make a well in the centre.
Add beetroot puree and fold through the flour until combined to form a rough dough.
Lightly flour a clean work surface, tip out the dough and knead until smooth (knead until just smooth, be careful not to overwork the dough as this results in dense gnocchi). Roll the dough into a ball & cover with plastic wrap and allow to rest for 1 hour.
Divide the dough into 4 equal portions. On a lightly floured surface roll each piece of dough into a long even log - about 40cm long. Using a sharp knife, gently cut each log into 3cm long pieces.
Bring a large saucepan of generously salted water to the boil. In batches, cook gnocchi until they float to the surface (about 3-4 minutes).
Heat the Bertolli Organic Originale Extra Virgin Olive Oil in a large saucepan over medium-high heat. Add brazil nuts and fry 1-2 minutes. Add gnocchi and fry until lightly browned. Remove from heat, add asparagus and gently toss to coat.
Divide gnocchi between four plates, top with asparagus, brazil nuts and oil from the fry pan spooned over the top.
Season with freshly cracked black pepper.