Colorful and flavorful gnocchi, perfect for an original first course.
Step 1 of 5: Boil the beetroots in salted water until tender, then blend them until you obtain a puree.
Step 2 of 5: In a bowl, mix the beetroot puree with the flour and eggs, and season with salt.
Step 3 of 5: Work the dough until smooth, then form cylinders and cut them into small pieces to make the gnocchi.
Step 4 of 5: Place the gnocchi in boiling water and cook until they rise to the surface.
Step 5 of 5: Drain them and season with pecorino mixed with half a ladle of cooking water.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Lactose to be checked · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving206 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,480 kJ354 kcal | 718 kJ172 kcal |
| Fat | 7.36 g | 3.57 g |
| of which saturated fatty acids | 3.49 g | 1.69 g |
| Carbohydrates | 57.83 g | 28.04 g |
| of which sugars | 5.36 g | 2.6 g |
| Fibre | 4.25 g | 2.06 g |
| Protein | 15.45 g | 7.49 g |
| Salt | 0.93 g | 0.45 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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