in Italy

Red gnocchi

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Ingredients for 4 servings:

  • 1 kg floury potatoes
  • 300 g flour
  • 2 eggs
  • 1 medium beetroot
  • 50 g Parmesan cut into strips sliced
  • 50 g butter, melted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil and peel the potatoes, and immediately press them through a ricer. Once cooled, combine the two eggs, flour, salt, and a pinch of nutmeg. Stir in the cooked, peeled, and pureed beetroot. On a floured surface, form into finger-thick rolls, cut off 3 cm long pieces, and lightly press into them with a fork to create a pattern. Let stand in salted water for five minutes (do not boil), remove, pour over the butter, and sprinkle with Parmesan cheese.

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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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