For the gnocchi:
Boil the potatoes (choose old potatoes, the new ones have too much water!) And the beetroot in plenty of water, then peel the potatoes and mash them with the special tool. Arrange them on a pastry board and wait for them to cool. Blend the beetroot coarsely (I like the pieces to remain visible, but here your sense of aesthetics and your taste play) and keep it aside.
When everything is at room temperature, mix it by adding a little flour (you can also use starch if you want to make a gluten-free dish), a nice pinch of salt (3 g), a grated nutmeg. The dough must be soft but workable. I will not tell you the exact doses of flour, because depending on the moisture content of the dough, it could vary. Shape into cylinders by rolling the dough between your hands and cut them 5 cm apart. Then roll each cylinder with the palm of your hand and form balls. Flour them and then boil them in plenty of salted water. When they come to the surface they are cooked: drain them with the help of a fine mesh strainer, place them on food paper so that they dry slightly.
Heat a pan, add 3 tablespoons of extra virgin olive oil and 2 sage leaves. Brown the gnocchi on all "sides" and blend with 3 tablespoons of umeboshi acidulate. The gnocchi are ready to be served!For the pesto
I followed the recipe you find here.For the fermented cashew nut
, you can find the recipe here.
I used the fresh version (not the aged one).
I then roasted a fresh onion: 2 tablespoons of extra virgin olive oil on the hot Lyonnaise and cook over high heat turning the onion with the help of kitchen tongs.
Then I had some very nice leek roots, which I fried (I used sunflowers seeds oil) and used to decorate and further flavor the dish. In the absence of these (and for a more fit version) I suggest you some sprouts (of cress, alpha alpha ...)
Compose the dish following the directions in the photo, complete the dish with Sichuan pepper ... or go to your fancy!
And good appetite :)