If you loved our All Pink Dinner Party decor I’m pretty sure you’re going to love our 3 course pink menu even more! With such epic contributions from so many amazing makers, like a pink ombre floral arrangement by Wild North and a pink coconut cream pie for dessert by Plum Lucky Pie Pi, we really wanted to step it up in the cooking department.
Other than the tiny fork swirl lines on each gnocci (which Italian Nona videos on youtube make look soooo easy) I think we totally killed it with this menu. Can’t wait to see you guys’ colourful creations!
Scroll down for Pink Spiralized Salad, Beet Gnocci and Pink Alfredo Sauce!
PINK SPIRALIZED SALAD //
Candy cane beets
Pink lady apple
for the dressing:
1/4 cup Rose wine
3-4 tablespoons olive oil
Pinch of himalayan pink salt
1-2 tablespoons grapefruit juice
Use a spiralizer for all fruits and veggies except carrot and grapefruit. Peel the outer skin from the carrots and discard, using the vegetable peeler create long ribbons and add to the salad, toss well. Supreme the grapefruit, and cut segments from half the fruit, garnish the salad with them. Squeeze the other half into a bowl removing all seeds and pulp. Mix in with the rest of the dressing ingredients and serve immediately.
BEET GNOCCHI //
1 cup beets, peeled and boiled
1 cup white potatoes, peeled and boiled
1 egg (or egg replacer)
2 cups of flour + extra for dusting
a pinch of kosher salt
Peel and boil both the beets and potatoes separately, potatoes should take 20-30 mins depending on size while beets will take approx. 50 mins.
Drain and place in separate bowls. Poke the boiled beets with a fork and allow extra juice to drain into the bottom of the bowl, save this juice for the alfredo sauce*. Allow to cool to lukewarm temperature. In a large bowl add the flour, making a small well in the middle. With an electric mixer, mash in the beets and then the potatoes. Add egg and salt and pulse until the dough is smooth and free from lumps. Use the extra flour to dust your surface and hand, knead the dough 5-10 times. Remove a small handful of dough and roll it out into a long cylinder, using a floured knife cut 1/2 inch lengths, pinching the middles with your fingers as you go. Lay each gnocchi out on a lightly floured surface until ready to boil.
Bring a large pot of water to a boil and add 1-2 tablespoons of olive oil. It’s important to not overcrowd the pot with gnocchi, so add about 10 at a time. When fully cook the gnocchi will rise to the top of the water, use a slotted spoon to remove. Serve immediately with the following Pink Vegan Alfredo.
PINK VEGAN ALFREDO SAUCE //
1 cup raw cashews, soaked overnight
3/4 cup water
2 garlic cloves, minced
1 tablespoon lemon juice
1/4 cup red onion, diced
2 tablespoons nutritional yeast
2 teaspoons himalayan pink salt
1/2 teaspoon black pepper
1-2 tablespoons beet juice*
Fresh basil for garnish
After the cashews have soaked overnight in cold water, drain and rinse well. Add all ingredients except beet juice to a high power blender and blend until completely smooth.
Using the excess beet juice from boiling the beets for gnocchi, slowly add to the blender and mix until you’ve reached your desired pink hue.
Heat on the stovetop on low heat before serving.