The gnocchi are a type of pasta that is traditionally made with potatoes, flour and cheese. In recipes, this time we bring you this dish with a thread return, since we add the noble beet and give it a completely different flavor and color. The beet ñoquis recipe is quite simple, but with it you will be able to surprise your diners with a vivid colored saucer and a lot of personality. To prepare these gnocchi you do not need many ingredients, you can do it in advance and in a short time you will have a high kitchen dish at your table. In addition, we accompany them with an exquisite 4 cheese sauce and arugula that will give you the perfect final touch. Stay with us and, step by step, we show you how to make beet gnocchi!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make beet gnocchi: |
| 3 potatoes 2 beets 1 egg 200 grams of flour 150 grams of milk cream 50 grams of fresh cheese 50 grams of cheese pategrás 50 grams of blue cheese 50 grams of Parmesan cheese Hojas de Rúcula or other herbs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make beet gnocchi:
1. Wash and peel the potatoes and beets. Boil them in a pot and, when they are tender, tell them.
2. Add eggs to beets and processes them until you get fine puree. Also, step on the potatoes to get another puree.
3. join both purés and love them. Add flour little by little until there is a homogeneous mass with which you can form buns.
Trick: Add the least amount of flour possible. The fewer flour you use, the more light they will remain.
4. Do the typical rolls for gnocchi kneading at the work table. Of the rolls, cut each ñoqui with a length of approximately one centimeter. If you want to know a more traditional recipe of gnocchi, do not visit our recipe of gnocchi with cream, bacon and mushrooms, it is incredible!
Trick: If you want to keep the gnocchi, place them on a floured plaque and prepare them. When you want to use them, wander them with a little salt just when they take them out of the freezer.
5. In a pot with boiling water and salt, throw the gnocchi and let them cook until they float. Veils withdrawing with a sparkling and reserve.
6. To make the sauce, heat the cream and splash it. Once the cream has boiled, add all the grated cheeses and see stiring until they melt.
7. Add the gnocchi to the sauce and let them cook for a few more minutes. Serve your beet gnocchi with fresh arugula leaves and enjoy!
Trick: You can replace the arugula with your favorite herb.
