How many people are you cooking for?
Gluten-free beetroot gnocchi made from potatoes and beetroot puree, fried golden brown in butter.
#gluten-free
#nut-free
Ingredients
For the gnocchi:
-
1
small cooked beetroot
-
650
g floury potatoes
-
1
Egg
-
250
g
KOMEKO KNUSPERLUST
-
20
g butter
-
40
g Parmesan cheese
-
Salt & Pepper
Preparation
- Boil potatoes
Wash the potatoes and boil them with the skin on in a pot of salted water for about 40 minutes. Then drain and rinse. - Prepare beetroot
Drain the beetroot, puree it in a blender and reserve 150 ml of beetroot puree. - Processing potatoes
Peel the still warm potatoes and press them through a potato ricer. - Make dough
Mix the potato and beetroot puree with the egg, KOMEKO KNUSPERLUST and salt in a bowl and knead into a soft, smooth dough. - Forming gnocchi
Form the dough into gnocchi and dust lightly with flour. - Cooking gnocchi
Place the gnocchi in boiling salted water. As soon as they rise to the surface, remove them with a slotted spoon and let them drain. - Fry gnocchi and serve
Fry the gnocchi in butter for 5 minutes, season with salt and pepper to taste, and sprinkle with grated Parmesan cheese.
Our tip:Beetroot gnocchi go very well with fried mushrooms or bacon, as well as chopped walnuts or hazelnuts and leaf salad.
