Beetroot gnocchi with cheese sauce

Ñoquis de remolacha con salsa de queso

Ingredients (4-6 people) 350 g boiled beetroot, 115 g instant mash potato, 1 tablespoon of salt, black pepper, nutmeg, 1 XL egg, 100 g flour. For the cheese sauce 220 g evaporated milk, 125 g Emmental cheese, salt, black pepper, oregano. Method Grind beetroot with a hand-blender. Add instant mash potato flakes, salt and nutmeg. Mix all together. set aside until the flakes absorb the beetroot juice (10 min). After that, add a beaten egg and flour. Knead until the dough is smooth and non sticky. Adding a bit of flour on a clean surface, make some cylinders like sausages and cut then in gnocchi size. Press lightly with a fork and save them in a tray Boil the gnocchi in salted water until floating. Drain them. Heat the evaporated milk using a pot and add grated cheese and some black pepper. Stir until the sauce is creamy. Place the beetroot gnocchi on a dish, cover them with sauce and top with fresh oregano.
By Tapas Together Edinburgh