Carrot and beetroot gnocchi

Ingredients for 2 servings:

• 250 g carrot(s)
• 4 slice(s) beetroot, optional, gives a more intense color
• 1 small onion(s)
• 10 tbsp, heaped flour
• 1 egg yolk
• 3 tbsp butter
• 2 cherry tomatoes
• 1 pinch(s) nutmeg
• vegetable broth
• salt and pepper
• Olive oil for frying
• Herbs of Provence
• Basil, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Cut the carrots into approximately 3 cm wide pieces and cook in salted water for about 15 minutes until soft. Sauté the small onion in the butter. Add the chopped carrots and beetroot and cook briefly. Purée everything with a hand blender until smooth. Allow the mixture to cool. Now mix the mixture with the egg yolk and flour until the dough becomes somewhat firm. It may still be sticky. Use two tablespoons to form dumplings from the mixture and place them on a floured plate, or shape them into balls by hand. For a more attractive appearance, you can press indentations into the balls with a fork to flatten them slightly. Bring the vegetable stock to a boil and then cook the gnocchi in it until they float to the surface. Wait one minute and then remove the gnocchi. Heat olive oil in a pan, add the gnocchi, and fry until crispy on both sides. Quarter the tomatoes, add them briefly to the pan, and season with Provençal herbs, salt, and pepper. Garnish with fresh basil.