Blend the cannellini beans together with the beetroot to obtain a smooth and soft cream. Add the flour, a pinch of salt, and from the dough obtained, make small gnocchetti.
Separately, blend the fine peas with the spices (optional), basil, shelled pistachios, extra-virgin olive oil, and a teaspoon of cooking water.
Serve the gnocchetti with the pea cream, garnish with chopped pistachios, a drizzle of extra-virgin olive oil, and saffron threads for fragrance.
Cook the gnocchetti in salted boiling water until they float to the surface.
You can store leftover gnocchetti in the refrigerator for 1-2 days. Serve with pea cream, a sprinkle of chopped pistachios, and a splash of extra-virgin olive oil.
Italia, Umbria
| Energy (kcal) | 205.99 |
| Carbohydrates (g) | 29.59 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 6.54 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 6.55 |
| Fiber (g) | 5.07 |
| Sale (g) | 0.01 |
