Gnocchi di palate e barbabietole 

Sasso Restaurant opened in 1998. It is a restaurant aimed at providing authentic italian cuisine and has a strong Bolognese orientation due to the chef, Stefano Lancellotti, being from Sasso Marconi, just outside Bologna. Bologna is the central city in the region Emilia Romagna. This region is renowned for its Parmesan cheese, Proscuitto ham and most importantly, its fresh egg pasta.

Recipe for Potato and Beetroot gnocchi with cream of sweet Gorgonzola cheese, pear and poppy seeds

For the gnocchi:

500g potatoes (preferably Maris Piper)
200g beetroot, boiled and pureed
100g Ricotta cheese
100g flour
50g Parmesan
1 egg
10 g salt

For the sauce:

100g sweet Gorgonzola cheese
50g cream
1 pear
1 teaspoon poppy seeds

 

Method

Boil the potatoes in their skins in salted water for about one hour. When the potato skin starts to split from the potato drain them and peel them in a bowl of tepid water

Mash the potatoes and then add to the rest of the ingredients for the gnocchi in a bowl and mix together thoroughly (beetroot, ricotta, flour , parmesan, egg and salt)

On a lightly floured surface roll the mixture into long sausage like rolls with a diameter of approximately one centimetre. Cut the rolls into lengths of approximately 2cm with a kitchen knife also keeping them on a floured surface so they do not stick.

Bring a large pan of salted water to the boil and cook the gnocchi for about six minutes

In the meantime heat the cream and the Gorgonzola cheese in a sauce pan until you have a uniform creamy mixture. Once the gnocchi are cooked and drained add them to the saucepan with the cream and cheese and reduce the sauce for another few minutes.

Finish the dish by serving with a few cubes of pear and a sprinkling of poppy seeds .