Difference: Beetroot dumplings, I arrived and topped off

The color and nutrients of the beetroot in a colorful dumpling full of flavours

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• Find more quick and healthy recipes at Bake and Gourmet Cake.
• Portion: 2-3 people
• Utensils: 1 potato masher, 1 large sieve, 1 baking dish, 1 bowl, 1 high frying pan.
• Equipment: conventional, mixer.

INGREDIENTS:

Beetroot puree:

• 400 grams of beets
• 2 tablespoons of olive oil
• 1 teaspoon(s) of salt

Beetroot Dumplings:

• 600 grams of Asterix potatoes
• beetroot puree (see recipe) (all the quantity produced in the puree phase)
• 1 tablespoon of dry red wine
• ¾ tablespoon olive oil, plus a little for greasing
• salt to taste
• 50 grams of grated Parmesan
• 2 yolks
• 1 cup(s) of wheat flour, or enough to make the point, plus a little to sprinkle or substitute for potato starch and add 2 tablespoons of cornstarch.

Finish:

• Optional parsley or sprouts

PRE-PREPARATION:

1. Preheat the oven to 180°C.
2. Separate recipe utensils and ingredients.
3. Wash the beets and potatoes, wrap them in aluminum foil and cook them in a preheated oven at 180°C for 1 hour or until soft to the touch with a fork. Remove from oven, let cool slightly.
4. Once cooked, prepare the beetroot puree and mashed potatoes (see preparation)

PREPARATION:

Beetroot puree (do this step during pre-preparation)

1. Peel the cooked beets. Coarsely cut.
2. Blend in a blender or with a mixer
3. Add olive oil, salt, beat until puree.
4. Cook for 50 minutes, until a dry mush forms.
5. Meanwhile, pre-prepare the potatoes (below)

Mashed Potatoes (squeeze and sift): (do this step during pre-prep)

1. Peel the potatoes, chop them coarsely.
2. Pass through a potato masher and then through a sieve.
3. Reserve in a large bowl.

Beetroot Dumplings:

1. Mix the beetroot puree with the squeezed potatoes.
2. Add the other ingredients from the recipe and mix well to homogenise the gnocchi dough.
3. Boil the water to cook the gnocchi.
4. Line the countertop with the plastic wrap.
5. Model some beetroot gnocchi and test to see how good the dough is: make balls of 1.5 cm in diameter or rolls and cut them into pieces of 1.5 cm in diameter and cook them in boiling water with plenty of salt .
6. If necessary add more flour, to make the point.
7. Shape and cook the rest of the dumplings until they float to the surface.

Beetroot Dumplings:

1. As soon as they rise, drain them with a slotted spoon and transfer them to a deep frying pan, greased with olive oil.
2. Wet the gnocchi with a drizzle of olive oil to prevent them from sticking.
3. Transfer them to the pan or pan where the gravy is, mix well,

FINISHING AND ASSEMBLY:

1. Serve with the sauce of your choice, preferably neutral, colorless, based on oil or butter.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.