Name: Beetroot Gnocchi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italia
Ingredients: 400 g Beetroots; 300 g Flour; 1 unit Eggs; 1 teaspoon Salt; 70 g 70 g pecorino

Preparation

STEP 1 OF 5
Boil the beetroots in salted water until soft, then blend them into a puree.
STEP 2 OF 5
In a bowl, mix the beetroot puree with the flour and eggs, adjust the salt.
STEP 3 OF 5
Work the dough until it reaches a smooth consistency, then form cylinders and cut them into pieces to make the gnocchi.
STEP 4 OF 5
Place the gnocchi in boiling water and cook until they float to the surface.
STEP 5 OF 5
Drain them and season with pecorino mixed with half a ladle of cooking water.

General Information

Storage notes

They can be stored in the refrigerator for 2 days, or frozen.

More information

Great with melted butter and sage.

Origin

Italia, Lombardia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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