This Homemade Beet Gnocchi turns out pillowy soft with a slight chew that’s perfectly paired with creamy truffle cheese sauce, topped with crispy shiitake bacon.
What You'll Need
For the Gnocchi
- 6 medium beets
- 2 ½ cups cassava flour
- 4 tbsp Culcherd Original Butter
- 2 tsp of Himalayan pink salt
For the Truffle Cream
- 2 packages Culcherd Original Cheese
- ¾ cup unsweetened almond milk
- 1-2 tsp truffle oil (or to taste)
For the Shiitake Bacon
- 2 cups shiitake mushrooms, sliced
- 2 tsp coconut aminos
- 1 tsp maple syrup
- 1 tsp smoked paprika
- ½ tsp liquid smoke
- ½ tsp EVOO
- ¼ tsp black pepper
- ⅛ tsp pink salt
How To
For the Gnocchi
- Bring a large pot of water to boil. Add beets and cook until tender. 40-50 minutes.
- Once cool, remove the skin on the beets and puree in a blender.
- Combine flour and salt and make a well in the middle.
- Start working cooked sweet potato into the flour mixture with your hands or a spoon until fully combined. You don’t want the dough to be too sticky.
- On a floured surface, roll the dough into a ball and cut into four pieces.
- Roll each piece out until it’s a long log about ½ an inch thick.
- Cut gnocchi into 1 inch pieces.
- Using a fork, roll grooves into each piece of gnocchi.
- Cook in a pot of boiling salted water until the gnocchi floats to the top. About 2 minutes.
For the Truffle Cream
- In a high powered blender, add all of the ingredients and process until smooth and creamy.
- Transfer to a bowl and set aside.
For the Shiitake Bacon
- Preheat oven to 350°F.
- In a bowl combine all of the marinade ingredients in a medium sized bowl and mix well. Add shiitake mushrooms and toss until all of the mushrooms are coated.
- Bake for 15-20 minutes, or until mushrooms are crisp.
For Assembly
- Melt butter over medium heat and sauté gnocchi until they have a bit of colour. About 1-2 minutes.
- Transfer to a plate, and top with truffle cream sauce.
- Garnish with shiitake bacon and a drizzle of truffle oil.
