Gnocchi with beetroot and chard

Ingredients for 2 servings:

• 3 small beetroots, raw
• 1 bunch of chard
• 1 pack of gnocchi
• 100 ml vegetable stock
• 1 shallot(s)
• 1 clove(s) garlic
• salt and pepper
• nutmeg
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 sprig(s) of oregano
• 1 sprig of basil
• 1 tbsp crème fraîche

Instructions

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

Simple, vegetarian

Peel and finely chop the shallot and garlic. Peel the beetroot and cut into small cubes. Wash the chard, cut the stalks into 1 cm pieces and the leaves into fine strips. Sauté the shallot and garlic in a little oil, add the beetroot and sauté briefly. Deglaze with vegetable stock, season with pepper, salt and nutmeg and simmer. When the beetroot is cooked but still firm to the bite, add the chard stalks and cook. Meanwhile, fry the gnocchi in a little oil with the herbs. When the gnocchi have taken on some colour, remove the herbs and add the chard leaves, frying briefly until they have wilted. Season with pepper and salt. Toss the beetroot with a tablespoon of crème fraîche and add to the chard gnocchi. Stir carefully, let it stand for a moment and serve.