Rote-Bete-Ricotta-Gnocchi
Delicious homemade gnocchi made with beetroot and ricotta, perfect for a comforting meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 250 grams cooked beetroot
- 250 grams ricotta cheese
- 200 grams all-purpose flour
- 1 egg
- 1 teaspoon salt
- 1 pinch nutmeg
Instructions
- Peel and cube the cooked beetroot.
- In a bowl, mix the beetroot, ricotta, flour, egg, salt, and nutmeg until a dough forms.
- Knead the dough briefly on a floured surface.
- Divide the dough into small portions and roll into logs, then cut into gnocchi pieces.
- Boil a pot of salted water and cook the gnocchi until they float to the surface.
- Remove the gnocchi with a slotted spoon and serve with your favorite sauce.
Notes
- For a richer flavor, add grated Parmesan cheese to the dough.
- Serve with sage butter or a light tomato sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2 grams
- Sodium: 200 milligrams
- Fat: 10 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 50 milligrams
Find it online: https://ezeptzauber.de/rote-bete-ricotta-gnocchi/