Colorful and tasty gnocchi, perfect for an original first course.
Boil the beetroots in salted water until soft, then blend them into a puree.
In a bowl, mix the beetroot puree with the flour and eggs, adjust the salt.
Work the dough until it reaches a smooth consistency, then form cylinders and cut them into pieces to make the gnocchi.
Place the gnocchi in boiling water and cook until they float to the surface.
Drain them and season with pecorino mixed with half a ladle of cooking water.
They can be stored in the refrigerator for 2 days, or frozen.
Great with melted butter and sage.
Italy, Lombardia
| Energy (kcal) | 166.82 |
| Carbohydrates (g) | 26.18 |
| of which Sugars (g) | 2.41 |
| Fat (g) | 3.77 |
| of which Saturates (g) | 1.77 |
| Protein (g) | 7.7 |
| Fiber (g) | 1.93 |
| Sale (g) | 0.73 |
