Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
All-red gnocchi
- Potato gnocchi with beetroot: 400 g
- Beetroot: 1
- Guanciale thick slice: 1
- Red onion of Tropea: 1
- Shallot: ½
- Butter: 1 knob
- Water: 100 ml
Preparation
Wash and boil the beet, blend, pass through a chinois, then transfer to a skillet with oil and half a shallot.
In a skillet, fry the diced guanciale with a knob of butter, add water, salt, stir-fry for 3 minutes.
Brush the plate with blended beet, add the gnocchi with guanciale and top with leaves to taste.
Thanks to Make & Magna