Today it's really hearty on the plate! Have you ever made beet gnocchi yourself? They taste simply mega delicious.
Honestly, for a long time I was not a beet fan. But then the beet was only ever served to me as a salad. But you can prepare so many creative recipes with it, in which you do not taste the beet so extremely out.
However, it provides a beautiful color in the beet gnocchi. And of course also lots of minerals and vitamins. Because beets are mega healthy!
Therefore, we have devoted ourselves entirely to the beet and have already prepared many delicious recipes with it. Like beet pesto, risotto, spread, falafel or tarte flambée.
So delicious and so simple: beet spread!
And of course a mega chocolatey cake. But let's stick to the gnocchi with beet. Because they are a real feast for the eyes. Even the coldest and darkest autumn-winter day becomes a little more colorful.
Did you know that you can make such chocolatey cake from beet?
Let's get right to it! After all, beet gnocchi don't make themselves.
Beet gnocchi
Ingredients
For the dough
- 250 g Beet
- 250 g floury potatoes
- 1 Egg yolk
- 100 g Wholemeal flour
- 1 TL Salt
- ½ TL Pepper
- 2 Msp Nutmeg
For the topping
- 5-6 EL Olive oil
- 100 g Walnuts
- 4 Branches Thyme
- 3-4 EL chopped beet
- 2 EL grated parmesan
Anleitung
- Remove pre-cooked beets from package and coarsely dice.
- Put the potatoes in a pot. But without peeling them! Otherwise they will absorb too much water and the beet gnocchi will be watery.
- When the potatoes are done, peel them and mash them into puree. Finely chop the beet in a food chopper. Put the beet on a clean kitchen towel, twist it and squeeze out the liquid.
- Mix the warm potato and beet. Now add the egg yolk and wholemeal flour. Finally, salt, pepper and nutmeg. Important: Depending on the type of potato you need to use 3-5 tablespoons more flour.
- Form a roll with your hands on a floured surface. If the dough is too sticky, just add a little more flour.
- Cut about 2 cm pieces from the roll and form oval dumplings. With a fork, press the typical gnocchi pattern into the dough pieces.
- Bring salted water to a boil, it should not boil! Put the beet gnocchi into the water. After about 4 minutes they begin to float to the surface and are ready to be eaten.
- Heat olive oil in the pan and fry the nuts briefly. Add the thyme and the beet pieces. Now add the beet gnocchi. Season with salt and pepper. Don't forget to add the Parmesan cheese.
Notes
- 46.6 grams carbohydrates
- 13.4 grams protein
- 39.5 grams fat
Nährwerte
Gnocchi are a very grateful food. They are quick and easy to prepare and anything but complicated. But if special ingredients like beets or pumpkin come into play, it means a little more effort.
Beet gnocchi take a little time to make. But it is really worth it. The thanks are mega delicious gnocchi, which are not comparable with store-bought.
You must try this DIY pumpkin gnocchi!
How to make beet gnocchi with fresh beets
You don't have vacuum-packed tubers? You can also use fresh beet. This is how you do it:
First, place the beet in the oven at 180° top-lower heat for 30 minutes. Cut them in half and place them with the cut surface down on a baking tray with baking paper. Then peel them. If necessary, squeeze out the excess liquid with a kitchen towel - but this is usually not necessary.
You may even need to add a little water to the dough.
Pre-cooked beets save time. They already contain water, but this time it is too much. Therefore, you must not forget to squeeze out the water. Use a tea towel that you don't need anymore, you may not get the stains out of it.
First mix the chopped beet, the cooked potatoes and all other ingredients together. Now your dough should form and knead.
Is it very sticky? Then add more flour by the spoonful. But let the dough rest for at least 10 minutes after 2 heaping tablespoons. It will combine with the flour during this time. Only then will you know if it is already enough flour or if you need to use more.
Mmhh yummy: beet pesto with pistachios!
How to get longer from your gnocchi
Sounds mega time-consuming for you and actually you do not want to prepare the beet gnocchi every time anew? You don't have to.
Because you can
- prepare the gnocchi dough the day before and store it covered in the refrigerator. It lasts about 2-3 days.
- Freeze the beet gnocchi after shaping and before cooking. Caution: It is best to place them individually until they are frozen and only then put them together in a box. Otherwise they will stick together. From the freezer you can put them directly into hot water.
- freeze the gnocchi from beet if they have already been cooked and then simply heat them in the microwave.
What sauces and side dishes go best with beet gnocchi
In terms of taste, pretty much everything fits. But because the eye eats with you, sauces and side dishes that provide a color contrast are particularly well suited. Green and yellow do particularly well.
You can do without fat-rich ready-made sauces. It is much healthier and better to simply sauté a few vegetables and stir them in.
- Yellow and orange you get with pumpkin, yellow zucchini, carrots.
- Go green with basil pesto, spinach, arugula, leeks, asparagus or broccoli.
- And nuts, sprouts or various herbs such as rosemary, thyme, sage or parsley also make wonderful additions to the potato dough.
And of course, what can never be missing from the potato dumplings? Lots of parmesan :)
In short: What tastes good is allowed. You can combine them with pretty much anything.
The gnocchi are very good on arugula salad!
Our conclusion
Well, do you feel like it? Then grab a bowl and let's go. Especially if you take already pre-cooked beets, it goes very quickly. Enjoy the beet gnocchi! :)
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