John Myers
Ingredients for 2 servings:
- 5 m.-large beetroot, fresh
- 1 large onion(s), sweet
- 100 ml white wine
- 100 g tomato paste
- 6 cherry tomatoes
- 100 g mascarpone
- 1 tsp, heaped garlic, finely chopped, in oil
- 1 tsp sea salt
- 1 tsp pepper
- 2 servings of gnocchi from the refrigerated section
- 1 tbsp, heaped pine nuts
- e.g. butter for frying
- 200 g Emmental cheese for gratinating
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
Topped with cheese
Peel the beetroot and sweet onion and dice them. Heat butter in a pan over medium heat and fry the onion first, then add the beetroot and garlic after about five minutes. Season with salt and pepper. Clear the center of the pan and fry the tomato paste. Deglaze with wine and stir in the mascarpone. Finally, add the sliced tomatoes and simmer until the beetroot is tender. Meanwhile, gently heat butter in a second pan and fry the gnocchi and pine nuts until golden brown. Transfer the cooked gnocchi and beetroot to a baking dish and sprinkle with cheese. Finish cooking in the oven at 160°C for about 15 minutes, using the grill function for the last five minutes to create a nice browned crust.
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