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Beetroot Gnocchi with Spinach
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- potato for cooking2 unit(s)
- boiled beetroot150 g
- ricotta250 g
- egg1 unit(s)
- grated parmesan cheese50 g
- salt1 dessert spoon
- pepper mill. to taste
- flour +40g100 g
- garlic4 unit(s)
- olive oil4 tablespoon
- Spinach Leaf340 g
- pistachio40 g
- Alentejo-style bread1 unit(s)
- Wash the potatoes and cook them in water.
- Drain, peel and puree. Reserve.
- Cut the beet into pieces and grind it with the magic wand.
- Place in a bowl, add the ricotta cheese, the mashed potato, the egg, the Parmesan cheese, a dessert spoon of salt and a little pepper.
- Mix well and add, little by little, 100g of flour, always stirring with a wooden spoon until you get a moldable dough.
- Place the remaining 40 g of flour in a soup plate.
- With the help of two teaspoons, shape the gnocchi.
- Dip them in flour, rotate them between the palms of your hand to form small cylinders and place them on sheets of parchment paper, sprinkled with a little flour.
- Then mark them with the tines of a fork.
- Peel the garlic and cut them into thin slices.
- Heat three tablespoons of oil in a wide non-stick skillet.
- Add the garlic and when they start to brown, add the spinach leaves.
- Allow to wilt, stirring frequently, then remove from heat. Place 1/3 of the gnocchi in a pan of boiling water.
- Let them come to the surface and cook for 2 minutes.
- Remove them with a slotted spoon and add them to the spinach.
- Repeat the operation until you finish the gnocchi, wrapping with the spinach.
- At the end, sprinkle with the roughly chopped pistachios and serve immediately.
- Serve with slices of toasted bread drizzled with a tablespoon of olive oil.
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