Turn the beat around

Posted: December 29, 2020 by mm

I am fascinated by colors, even in the kitchen, indeed lately especially in the kitchen. I almost always stop when I see purple dishes often thanks to the use of beetroot. I know that it is not a vegetable that many loves, but its nutritional properties and the possibility of avoiding artificial colors makes it unique. The power of the color is so strong that even the kitchen itself, indelibly, notes the memories of it. Like the light blue carpet that has red drops near the sink (those who don’t know may think that in the past I cut my finger), or the cloths that will never see their splendor again, but now they say batik is ‘back in fashion.

Gnocchi are a quick, inexpensive and above all satiating dish. For those who have never done them, it seems an impossible undertaking, however, never to be afraid. You will be surprised how simple it is to cook them. Obviously if you eliminate the beetroot, the recipe corresponds to the classic potato gnocchi.

INGREDIENTS:

500 gr. potatoes (boiled without skin)
150 gr. beetroot (already cleaned and cooked)
1 whole egg
150-200 gr strong flour
1 pinch of salt

To season: melted butter, sage and parmesan

Cook the potatoes and the beetroot separately, drain and mash. On a cutting board, make a heap of flour, potatoes, beetroot and the egg with salt. Mix initially with a fork and then knead with your hands. If the dough sticks, add flour until the dough is compact, but not hard. Make loaves and cut small pieces that you will model in your hands in a semi-oval shape. Immerse in boiling salted water and as soon as the gnocchi rise to the surface you will have reached the cooking (2-3 min maximum). Serve and season with the melted butter with the smell or pieces of sage and plenty of Parmesan.