Recipe 274: Fuchsia Gnocchi (Gnocchi fucsia)
Volume 1 · Pasta Perfetto
Category: Primi piatti
| Amount | Ingredient |
|---|
| 500 g | Potatoes (1 lb) |
| 200 g | Cooked beets (7 oz) |
| 250 g | All-purpose flour (2 cups) |
| 1 | Egg |
| — | Salt |
| — | Butter |
| — | Fresh sage |
| — | Grated Parmesan |
Instructions
- Boil potatoes until tender, then peel and rice them while warm.
- Mash the cooked beets until smooth.
- Mix riced potatoes, mashed beets, flour, egg, and salt until a smooth dough forms.
- Roll dough into ropes and cut into bite-sized gnocchi.
- Boil gnocchi in salted water until they float to the surface.
- Sauté sage leaves in butter until fragrant, then toss cooked gnocchi in the butter.
- Serve with grated Parmesan.
Estimate
- Prep time: 20 min
- Cook time: 10 min
- Total time: 30 min
- Servings: 4
- Difficulty: Medium
Related Recipes
- Beet Gnocchi (#222)
- Beet Gnocchetti Taleggio (#152)
- Green Roman Gnocchi (#49)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.