Red Gnocchi

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg potato (s) floury
  • 300 grams flour
  • 2 egg (s)
  • 1 beetroot, medium-sized
  • 50 g parmesan, sliced into strips
  • 50 g butter, melt
Red Gnocchi
Red Gnocchi

Instructions

  1. Boil the potatoes, peel them and immediately press them through the press. After cooling, mix the 2 eggs, flour, salt and a pinch of nutmeg. Mix in the cooked, peeled and pureed beetroot as well.
  2. Form finger-thick rolls on a floured surface, cut off 3 cm long pieces and lightly impress a pattern with a fork. Let it steep in salted water for five minutes (do not boil), remove, pour the butter over it and sprinkle with the parmesan.

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