Beetroot gnocchi without potatoes, perfect for special occasions but also during a simple family lunch. A tasty, delicious, colorful, and scenic first course. Not complicated to make, they will give you great satisfaction because they will convince even the most skeptical to eat this vegetable.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
BEETROOT GNOCCHI
- 10.5 oz red beets, cooked, boiled (Plus 2 tablespoons of their juice)
- 1.6 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 egg
- to taste salt
- 2 tbsps butter
Steps
Let’s start preparing this colorful and super delicious dish.
Blend the pre-cooked beetroot, transfer it to a bowl and add the egg, flour, and grated Parmesan cheese.
Mix with a spoon. The dough will be sticky, it is normal, but do not add more flour otherwise they will become hard and rubbery when cooked.
Moisten your hands and take a walnut-sized piece of dough, quickly form a ball, roll it in flour, and place it on a cutting board. Continue like this with all the dough.
Bring salted water to a boil and immerse a few gnocchi at a time. Meanwhile, in a non-stick pan, melt the butter and add the beetroot juice.
As soon as the gnocchi rise to the surface, remove them with a slotted spoon and transfer them to the pan with butter and beetroot juice. The dish is finished; seasoned with beetroot butter they are excellent. If you like, you can dress them as I did with homemade pesto, lamb’s lettuce, and almonds, or with a feta and yogurt fondue or as you prefer.
