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Imagem Açaí Gnocchi
Chef Glauce Medeiros

Ingredients

  • 500 g FLOURY POTATOES
  • 150 g BEETROOT
  • 200 g plain FLOUR (or other, such as Spelt)
  • More flour to sprinkle the board
  • 50 g AÇAÍ NATIVE BERRIES PURE UNSWEETENED (1/2 sachet)
  • Pinch of SALT and PEPPER
  • 120 ml/ ½ cup EXTRA VIRGIN OLIVE OIL
  • 1 GARLIC CLOVE
  • 1 branch ALECRIM and/or THYME
  • 1 LAUREL leaf
  • 70 g / 7 tablespoon PISTACHE peeled (or other dried fruit)
  • 100 g / 2 cup ARUGULA (or other, ex: Mustard)
  • 25 g/ ½ cup BASIL (or other herb, ex: Parsley)
  • 1 LEMON
  • Pinch of SALT and PEPPER

Preparation

Cook potatoes and beets with the skin in water or in the oven, pierced with forks and covered with foil. Still warm, prick a fork (to don’t burn the hands) and pull the skin pulling with a small knife.

Cut into pieces and press with a rice or fork. Add the flour, the Pure Açaí and salt. Knead the mixture with hands. Add water to heat in a large pan. Add pinch of salt and keep on high heat (you can put herbs too).

Sprinkle flour on a clean and dry surface, remove pieces of dough and roll it. Cut pieces of approximately 2 x 2 cm and give the desired shape. When the water is boiling, drop a part of the gnocchi and as soon as they rise to the surface, remove with a strainer spoon. Repeat until finalizing and reserve. In a frying pan add the olive oil, garlic, herbs and let it aromatize slowly.

Remove the garlic and herbs from the frying pan, add the pistachio, the gnocchi and sauté quickly. Turn off the heat and season with fresh lemon zest, salt, arugula and basil. Serve immediately.

Important:

- Potatoes and beets should not be cooked peeled and cut in water so as not to lose the starch (which helps in the consistency) and for the beet not to lose its color.

- When reserving the gnocchi before sautéing it, add a strand of olive oil.