Gnocchi with beetroot on pea cream, sweet lupins and ginger
A recipe to share with friends and family
- Gnocchi with beetroot : 400 gr
- Sweet lupins or clams: 100 gr
- Clove of pink garlic: 2
- Glass of aromatic white wine: 0.5
- Ginger: 2 cm
- Chili: 1
- Parsley : 20 gr
- Peas (without pod): 30 gr
- Shallot: 1
- Tarragon: to taste
- Salt, pepper, extra virgin olive oil: to taste
Put the sweet lupins (or clams) in a bowl with fresh salt water and let them rest for 20 minutes. Drain them and wash away impurities and sand.
Slice the shallot and fry it in a small saucepan with some extra virgin olive oil. When it’s soft, add the peas. Let it cook a little, then cover with salt water.
Bring to the boil and when the peas become soft add the tarragon and then turn off the flame.
With a hand blender make a cream with peas. Season with salt and pepper, blend in the extravirgin olive oil and mix well. Set aside in a warm place.
Brown the garlic cloves with oil and the chili grossly crumbled. Add the sweet lupines, turn up the heat, add the ginger and cover with a lid. In no time the sweet lupines will open. Remove the lid, pour in the wine and add the gnocchi in the pan.
Cook our gnocchi with beetroot in the pan with the sweet lupines, they will be ready in 3-4 minutes.
Split the pea cream in the plates, pour in the gnocchi and the sweet lupines still warm, add a few drops of extra virgin olive oil and decorate with parsley. Serve hot.