Nettle gnocchetti on creamed red turnip and Gorgonzola PDO with celery and carrot mirepois
x4
Ingredients for 4 people
100 g precooked beetroot
100 g gorgonzola PDO
30 ml fresh cream or milk
1 pinch of salt
1 pinch of ground black pepper
100 g carrots
100 g celery cores
400 g Laboratorio Tortellini® Nettle gnocchetti
50 g butter
Procedure
Roughly chop the beets and place them in a sufficiently deep glass. Blend the beetroot with an immersion blender and pour in the cream.
Gently melt the gorgonzola PDO and add the resulting cream to the beetroot purée. Mix and season with salt and pepper, while checking the consistency.
Wash and finely dice (about 2 mm) both celery and carrots and store in cold water, possibly carbonated.
Boil the Laboratorio Tortellini® Nettle gnocchetti in plenty of salted water until they float to the surface, then drain and sauté in a little melted butter.
Arrange the creamed red turnip and gorgonzola PDO on a serving dish, lay the hot, freshly drained gnocchetti on top and finish with the celery and carrot mirepois.
