- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 853.93 (Kcal)
- Carbohydrates 110.79 (g) of which sugars 8.03 (g)
- Proteins 31.67 (g)
- Fat 34.17 (g) of which saturated 16.00 (g)of which unsaturated 9.88 (g)
- Fibers 17.59 (g)
- Sodium 1,527.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the beetroot and potato gnocchi tightly closed in an airtight container for up to two days, or even freeze them by placing them on trays in the freezer and, once cold, transferring them to food bags.
To achieve the right consistency, it may be necessary to add more flour, but be careful not to overdo it to avoid making the gnocchi too floury.
These gnocchi lend themselves to many dressings beyond the delicious one we recommend. You can choose to simply dress them with butter and sage or with a classic tomato sauce. If you want to add creaminess and color to the dish, try cream and saffron!
