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Brisbane Devoured: Masterchef Magazine: Gnocci with Beetroot Puree and Feta

March 11, 2011

Masterchef Magazine: Gnocci with Beetroot Puree and Feta

We like Feta. We like Gnocci. Beetroot is also good. 

So when we saw this recipe in one of the more recent Masterchef Magazines (its in Issue 9 to be more precise), we thought it was a good idea to make it for dinner. 
Making gnocci is annoying and tedious, or at least it has been for us in the past. This time was no exception. Our gnocci always ends up looking like little poos instead of the glorious little pillows they are supposed to be. 

Serves 6 

800g desiree potatoes
1/4 tsp ground nutmeg
1 egg lightly beaten
225g (1.5 cups) plain flour
2tbs olive oil
50g butter
200g feta (the original recipe says goats curd, but we just had feta instead)
1/3 cup small basil leaves

Beetroot Puree
125g butter, roughly chopped
500g (about 3) beetroots, peeled and roughly chopped
Candied Orange Zest
2 oranges, zest peeled and julienned
110g (1/2 cup) caster sugar

We ended up halving everything as it was just us.

  • To make beetroot puree, place butter, beetroots, 1 tsp salt and 60ml water in saucepan, cover with lid and cook, stirring occasionally over low heat for 1 hour until tender. Cool slightly then process in a food processor to a puree. Season if required. 

  • Gnocci (this part is pretty obvious for those who have made it before, so I am not going to go through the detailed steps)


  • Candied orange zest: place zest in a small saucepan with enough water to cover, bring to the boil and cook for 30 seconds then drain. Repeat twice. Place zest in a bowl. Place sugar and 125ml water in the saucepan and cook over medium heat for 3minutes or until sugar dissolves, then simmer for 5 minutes or until reduced slightly. Reduce heat to low and add zest, then cook for 10minutes or until zest is translucent. Using a slotted spoon, remove zest and place on baking tray. Bake in a preheated oven (150oC) for 12 minutes or until dry. 

  • Heat butter in a large frying pan and brown gnocci for 2 minutes or until golden. 
  • Spoon beetroot puree among plates, top with gnocci, feta, scatter with the orange zest and fresh basil leaves. 

The recipe in the magazine says to season everything at just about every step! Unfortunately L didnt taste the beetroot puree along the way and it ended up quite salty, especially when eaten with the feta.... so be careful with the salt!
I liked the combo of the beetroot, orange zest, feta and basil though, and thought it was all quite delicious together.


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