Beet-Potato Two Colored Gnocchi

November 19, 2014 2 Comments

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Thanks to Fiji Water to sponsor this partner post about “Perfection Takes Time”. All the opinions written in this post are my own.

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It takes a lot of time to make the perfect gnocchi… at least for me. Especially if the cute, little gnocchis are two colored: red from the beet and yellow from the potato. Aren’t they beautiful?

When I was thinking what to “create” for this campaign, gnocchi came to my mind. Whenever I make gnocchi, it takes a lot of relaxing time, persistence and patience to roll the dough into the perfect “ropes” on a lightly floured surface. I think a dish that takes time to make, deserves a simple serving… I tossed these two colored little potato pillows with extra virgin olive oil and topped with shaved Pecorino, a pinch of freshly grated black pepper and you are in heaven.

On a Saturday or Sunday morning if the weather is gloomy and cloudy, go to the kitchen and make these delicate, light gnocchi. I’m not saying it’s going to be easy… but the end result… oh my, yum!

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Fiji Water trickles down through the layers of volcanic rock over time and gathers minerals and electrolytes along the way that create Fiji’s soft smooth taste – slow cooking and baking often brings out the most amazing flavors and scents of almost any ingredient. This process is what the “Perfection Takes Time” campaign is all about. The fact that sometimes, slower is better.

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I learnt this recipe from a Hungarian chef, Viktor Segal who I tested a recipe for his first cookbook for.

Get this and many other “Perfection Takes Time” recipes here or visit Fiji Water’s homepage.

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Comments (2)

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  1. Rosa says:

    Pretty gnocchi! They look like candy… A wonderful idea.

    Cheers,

    Rosa

  2. Krista says:

    Ohhh, these are gorgeous, Zita! 🙂 They sound so nourishing and delicious. 🙂

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