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Beetroot Gnocchi With Spicy Coconut Sauce

35 faves | 2 recommends
Uploaded by: Prerna Singh

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Ingredients

500 grams russet potato (yields 2 cups mashed potatoes)

230 grams beets (yields 3/4 cups beetroot puree)

2 1/4 cup all purpose flour + extra for dusting

1 large egg

1/2 teaspoon salt

2 tablespoon unsweetened grated coconut (fresh or dry, dessicated)

1 tablespoon ground almond

1 bay leaf

1 1/2 teaspoon ground coriander

1 teaspoon chili powder

2 tsp grated ginger

1-2 cloves garlic, grated

salt

1 cup coconut milk

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