Beetroot gnocchi with parmesan cream sauce

We love beetroot in any form. Do you? Today we have a quick gnocchi recipe with a wonderfully creamy parmesan cream sauce for you.

You need:

For the gnocchi:

• 250 g beets
• 250 g floury potatoes
• 1 egg yolk
• 100 g wholemeal flour
• 1 teaspoon makasol colorful herbal salt
• pepper
• 1 pinch of nutmeg

For the sauce:

• 4 tablespoons olive oil
• 1 onion
• 1 garlic clove
• 200 g cream
• 100 g Parmesan, grated
• makasol Colorful Herbal Salt
• pepper
• nutmeg

Here's how:

1. Remove pre-cooked beetroot from the packet and dice roughly.
2. Boil the potatoes and peel them after cooking. When the potatoes are cooked, peel them and mash them into a puree. Puree the beetroot.
3. Mix the warm potatoes and beetroot. Now add the egg yolk and wholemeal flour. Finally, season with salt, pepper and nutmeg.
4. Form a roll with your hands on a floured surface. If the dough is too sticky, just add a little more flour. Cut pieces of about 2 cm from the roll and form the gnocchi - I made them round. You can press the typical gnocchi pattern into the dough with a fork if you want.
5. Bring salted water to a boil, but don't let it boil! Add the beetroot gnocchi to the water. After about 4 minutes they will start to float to the surface and are ready to eat.
6. For the sauce: Peel the onion, cut into small cubes and briefly sauté in olive oil in a pan or pot. Press in the garlic. Deglaze the onions with the cream. Add the Parmesan and stir until everything has melted into a creamy sauce. Now season with salt, pepper and nutmeg and pour over the gnocchi. Sprinkle with freshly grated Parmesan and serve.

Photo(s): Birgit Maier