Beet And Potato Gnocchi, With Hazelnuts

Name: Beet And Potato Gnocchi, With Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps apple cider vinegar; 397 grams baking potatoes when peeled; 198 grams cooked beets, peeled and diced; 79 milliliters brown rice flour; 3 Tbsps canola oil; 1 Tbsp coriander, chopped; 2 Tbsps cornstarch; 1 x egg; 2 Tbsps hazelnut flour; 2 Tbsps hazelnut oil; 3 servings Toasted hazelnuts, peeled and chopped coarsely; 1 Tbsp olive oil; 79 milliliters potato starch; 3 servings Salt and pepper; 1 x shallot, chopped finely; 1 leave Fresh spinach

Beet And Potato Gnocchi, With Hazelnuts might be just the Mediterranean recipe you are searching for. One serving contains 808 calories, 14g of protein, and 54g of fat. This gluten free, dairy free, and vegetarian recipe serves 3. A mixture of potato starch, olive oil, hazelnut oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes.