Beetroot Gnocchi with hazelnuts and garlic chips
Prep time: 
Cook time: 
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Serves: 2
  • 500 g beetroot gnocchi
  • 2 cloves of garlic
  • a fistful of hazelnuts
  • olive oil, extravirgin
  • salt
  1. In a non stick pan roast the coarsely chopped hazelnuts.
  2. Heat the olive oil in another non stick pan. Finely slice the garlic cloves.
  3. Fry garlic chips until golden brown.Drain and set aside.
  4. Cook the gnocchi in boiling salted water: wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
  5. Drain and season gnocchi with the garllic scented oil, roated hazelnuts and garlic chips.
Recipe by Fugassa & Caffè at