Gnocchi with Root Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g nocchi
- 1 onion (s)
- 0.5 ½ turnip (s)
- 2 carrot (s)
- 2 beetroot
- 4 strips tomato paste, approx. cm each
- 1 teaspoon chervil
- 1 teaspoon wild garlic, chopped
- some salt and pepper
- 3 tablespoon margarine
- 2 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
Print Recipe
Pin Recipe Instructions
- Peel the vegetables and cut into small pieces, preferably at the end of the beetroot, as they give their juice a strong color. Melt the margarine in a pan and cook the turnip over medium heat.
- After a few minutes add the carrot pieces. When the carrots and turnip are almost done, add the gnocchi, onion and beetroot pieces.
- At the same time add the tomato paste and herbs. I take 2-fold concentrated marrow with a strip length of about 4 cm. Possibly add a little more margarine if it gets too dry.
- Pepper and salt to taste. Just before the end of the cooking time, add the sesame seeds and sunflower seeds.
- This fits e.g., a salad with grated carrot and a dressing of mustard, lemon juice / fruit vinegar, oil, dill and sugar.
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