Summary

Ingredients

• 3 small beets, raw
• 1 bunch Swiss chard
• 1 packet gnocchi
• 100 ml vegetable stock
• 1 shallot (s)
• 1 clove garlic
• salt and pepper
• nutmeg
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig oregano
• 1 stalk / s basil
• 1 tablespoon crème fraîche

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Instructions

1. Peel and finely chop shallot and garlic. Peel the beetroot and cut into small cubes. Wash the chard, cut the stems into 1 cm long pieces and cut the leaves into fine strips.
2. Sweat shallot and garlic in a little oil, add beetroot and sweat briefly. Deglaze with vegetable stock, season with pepper, salt and nutmeg and simmer. When the beetroot is done but still firm to the bite, add the chard stalks and cook with them.
3. In the meantime, fry the gnocchi in a little oil with the herbs. When the gnocchi have got some color, remove the herbs and add the chard leaves, fry them briefly until they have collapsed. Season with pepper and salt.
4. Top the beetroot with a tablespoon of crème fraîche and add to the chard gnocchi. Stir gently, let it steep briefly and serve.