Beet Gnocchi

If you want to add some interesting colors to your menu, beet gnocchi are the perfect choice. These charming red dumplings can be served with a cheese sauce or seasoned with a popular Italian sauce made from fresh basil, olive oil, and pine nuts.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 700 g Potatoes, white

  • 300 g Peach, fresh

  • 180 g Wheat flour, white, multi-purpose

  • 40 g Semolina

  • 1 piece Egg, fresh

  • 0.75 teaspoons Salt, table

Steps

  1. Preheat the oven to 200 degrees Celsius. Clean the potatoes and beets thoroughly and wash them under running water (scrub them if necessary). Wrap each tuber in aluminum foil. Place the wrapped tubers on a rack and bake in the preheated oven for about 1 hour. Remove the baked tubers from the oven and let them cool slightly.

  2. Peel the cooled tubers and mash them. Mix the vegetable puree with flour, wheat semolina, egg, and salt. Knead the ingredients well with your hands to form a uniform dough that easily separates from your fingers. If the dough is too soft, add a bit more flour.

  3. Shape the dough into a long roll with a diameter of 2 centimeters on a lightly floured surface. Cut it into gnocchi pieces about 1.5 to 2 cm long. Use a fork to press a decorative pattern into the gnocchi.

  4. Place a pot with a large amount of water on the stove. Just before the water boils, add salt. Drop the gnocchi into the boiling water and cook them until they float to the surface.

Nutrition Information (Per 100g)

  • Calories: 117.05 kcal
  • Fat: 0.47 g
    • Saturated Fat: 0.16 g
  • Carbohydrates: 22.95 g
    • Sugars: 1.94 g
  • Protein: 3.1 g
  • Fiber: 1.86 g

Advice

The dough can also be prepared without eggs and wheat semolina, but in this case, you need to use a bit more flour. Potatoes and beets can also be steamed.