Porchetta

Instructions

1. Mash the boiled potatoes until smooth and let them cool slightly.
2. Mix the mashed potatoes with flour, beaten egg, and salt to form a dough.
3. Divide the dough into four parts and roll each into a long rope about 1 inch thick.
4. Cut the ropes into 2 cm pieces and shape them with a fork to create ridges.
5. Boil a large pot of salted water and cook the gnocchi until they float to the surface, then drain.
6. Blend the roasted beets with olive oil, minced garlic, and vegetable broth until smooth.
7. Heat the beet sauce in a pan, add the cooked gnocchi, and toss to coat.
8. Add crumbled gorgonzola cheese to the pan and stir until melted and combined.
9. Serve the gnocchi topped with grated parmesan cheese, black pepper, and fresh basil.

Prep

• Roast beets in advance by wrapping them in foil and baking at 200°C for 45 minutes until tender.