Recipe

Beet Gnocchi with Shiitake Bacon and Truffle Cream

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.

Serves 2 servings
  • Prep time: 10 minutes
  • Cook/Bake time: 10-14 minutes
  • Total time: 20-24 minutes
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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.

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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.