Beetroot and potato gnocchi

Pink gnocchi Gnocchi is a classic Italian first dish, which is traditionally prepared from potatoes and flour. To diversify them by color and taste, various ingredients such as spinach, beets or tomatoes are added. Here we will prepare the red beetroot gnocchi! Size and shape you can vary, just remember that the cooking time depends on them. Small gnocchi are usually prepared in a few minutes, large gonads can reach up to 15-20 minutes. As a sauce, you can make tomato sauce or pesto, or even carbonara! Give vent to your imagination and see that the result does not upset you!

Pink gnocchi Gnocchi is a classic Italian first dish, which is traditionally prepared from potatoes and flour. To diversify them by color and taste, various ingredients such as spinach, beets or tomatoes are added. Here we will prepare the red beetroot gnocchi! Size and shape you can vary, just remember that the cooking time depends on them. Small gnocchi are usually prepared in a few minutes, large gonads can reach up to 15-20 minutes. As a sauce, you can make tomato sauce or pesto, or even carbonara! Give vent to your imagination and see that the result does not upset you!

Ingredients:

• Salt 1 tsp.
• Cinnamon powder 1 tsp.
• Ground nutmeg 1 tsp.
• Eggs chicken 1 pc.
• Potatoes 4 pcs.
• Beets 1 pc.
• Flour, wheat 300 g
• Lard 150 g
• Onion white 1 pc.
• Pesto Sauce 30 g

Instructions

• Step 1 To prepare, you need 1 small boiled beet, potatoes, egg, nutmeg and ground cinnamon, and salt. The amount of flour depends on the consistency of the potato dough, so it can vary.
• Step 2 To begin, boil the potatoes in their tunic, when it is ready, let it cool down and clean.
• Step 3 Crush the potatoes and chop the beets.
• Step 4 Stir and add the spices, salt.
• Step 5 Finally add 1 egg (preferably small or quail, if available).
• Step 6 Add the flour slowly, kneading the dough. The amount of flour depends on the "moisture" of the dough.
• Step 7 The result should be a soft dough. Leave it in the fridge for 10-15 minutes.
• Step 8 Form small sausages about 1 cm thick (with the index finger).
• Step 9 Cut them across the same pieces.
• Step 10 Finally, give them shape at will and cover with flour so they do not dry out. You can even freeze them or keep them in the refrigerator for a few days.
• Step 11 You can serve gnocchi with different sauces, we will prepare them with lard and pesto sauce. Cut the fat into thin slices.
• Step 12 Fry it together with finely chopped onion until golden.
• Step 13 In the meantime, boil gnocchi in a large amount of salted water. The cooking time depends on the size of the paste.
• Step 14 Finally, shift the finished gnocchi into a frying pan with dressing and add the Pesto sauce to taste. Serve the dish hot!