Ingredients
Method
- Preheat your oven to 400°F (200°C). Wrap the beetroots in foil and roast them for about 45 minutes.
- Once the beets cool, peel them and place them in the food processor. Blend until completely smooth.
- While the beets roast, steep two hibiscus tea bags in half a cup of hot water for 10 minutes.
- In a large bowl, combine the beetroot purée with the flour and salt. Mix gently until a soft dough forms.
- Roll the dough into long ropes on a floured surface. Cut into one-inch pieces and use a fork to create ridges.
- Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches. They are ready when they float to the surface (about 2 to 3 minutes).
- In a skillet, melt the vegan butter. Add the sage leaves and walnuts. Fry until the sage is crisp.
- Transfer the cooked gnocchi into the skillet and toss gently to coat in the flavored butter.
- Mix the hibiscus concentrate with agave syrup. Pour into flutes and top with chilled sparkling water.
- Arrange the gnocchi on a plate, garnish with extra sage, and serve with the hibiscus sparkler.
Notes
Always roast beets rather than boiling them to prevent sticky gnocchi. Use ice-cold sparkling water to maintain bubbles in drinks. If beet purée seems wet, strain it before mixing.