Beetroot Sheep’s Milk Gnocchi

  • 1 1/2 cups water
  • 6 ounces unsalted butter
  • 2 tsp
  • 2 cups flour
  • 3 Tbsp beet root powder
  • 1 Tbsp chives; minced
  • 1 Tbsp Dijon
  • 1 oz sheeps milk cheese; shredded
  • 4 eggs
  • 2 Tbsp butter
  • 1 Tbsp parsley; roughly chopped
  • 2 shallots, minced

Bring water, butter, and salt to a simmer. Add flour and beetroot powder and stir dough

with a wooden spoon over low heat for five minutes until dough is drier and less oily.

Have all of the other ingredients except the eggs in a large mixing bowl. Transfer dough

(pate a choux) to bowl and gently incorporate all ingredients. Using a kitchen aide mixer

add eggs one at a time on medium to low speed being careful not to over mix. Put

dough into piping bag and squeeze out over salty boiling water until just floating and

remove with slotted spoon. Let cool. Heat a pan on medium high with one Tbsp

vegetable oil and a knob of butter. Cook until all sides are browned, add shallots and

cook for an additional 30 seconds, and finish with salt and parsley.