Starter

Beetroot gnocchi

Name: Beetroot gnocchi
Total time: 50 min
Yield: 4 persons
Ingredients: 50 g beetroot; 250 g ricotta cheese; 2 free-range eggs; 2 dspn white breadcrumbs; 2 dspn wheat or spelt flour; 1 Pinch salt; wild herb salad; parmesan cheese; butter (brown)

Beetroot is healthy, versatile and easy to store. It’s therefore a popular vegetable on South Tyrol's farms.

Christine Schrott

Farmer from farm Oberpalwitter

Armin Huber ©

Ingredients

4 persons

50 MIN.

50 g

beetroot
250 g

ricotta cheese
2

free-range eggs
2 dspn

white breadcrumbs
2 dspn

wheat or spelt flour
1 Pinch

salt
wild herb salad
parmesan cheese
butter (brown)

Print recipe

www.roterhahn.it

Instructions - Beetroot gnocchi

1.

Step

Quickly knead all the ingredients to form a dough.
2.

Step

Leave the dough in a cool place for half an hour to rest.
3.

Step

Then form small gnocchi and put them in boiling water for 10 minutes to simmer.
4.

Step

Serve gnocchi with parmesan and butter on a wild herb salad.
Happy cooking