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Beetroot gnocchi

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Ingredients for 2 servings:

  • 250 g beetroot, fresh
  • 300 g wholemeal spelt flour or wholemeal wheat flour
  • 2 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan and wholesome

Cook the peeled and finely chopped beetroot and purée it with the salt using a hand blender. Add the flour and knead until a firm, homogenous ball of dough has formed. Let the dough cool slightly. Meanwhile, bring lightly salted water to a boil in a large pot. Form several equal-thick strands of dough and cut small pieces with scissors to form gnocchi. Let the gnocchi cook for 5 minutes, then drain in a sieve and rinse with cold water. If you like, you can fry them in a pan afterward. Enjoy the gnocchi with a sauce of your choice. Note: Gnocchi are very popular with children.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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