Pink gnocchi on a cream of cabbage

I was stunned by a dish eaten, a few years ago, in an excellent vegan restaurant in Turin and here I have tried to recreate the idea of this dish

PINK GNOCCHETTI ON A CREAM OF CABBAGE

The coloured gnocchetto blends well with a cream obtained cooking the cabbage in water and lavander; the crunchiness comes from the pomegranate and the grapes; the pungent taste from the roasted leek: it’s an excellent starter!

Ingredients for 4 people

For the Gnocchi

800 gr. potatoes (best red)

80 gr. boiled beet

Flour

1 pinch of salt

For the Cream:

1 small white cabbage

2 drops of EDIBLE lavander essential oil

Water, oil, salt

To complete:

grapes

pomegranate grains

roasted leek

parsley

PREPARE THE GNOCCHI: boil the potatoes and blend the boiled beet: mash the potatoes, add the blended beet and add the salt and the flour a little at a time. Knead and make the gnocchetti.

Boil the cabbage in salted water with the 2 drops of EDIBILE lavander essential oil

Blend the cabbage with water, add oil and salt

Slice the grapes, prepare the pomegranate seeds and scald small rounds of the leek in oil.

Boil the gnocchi, prepare at the base of every dish the cream of cabbage, pour the cooked gnocchi over and add the leek, pomegranate, grapes and parsley.