Beetroot gnocchi with parmesan cream sauce

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

You need:

For the gnocchi:

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

For the sauce:

• 4 tbsp 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 package and roughly dice.
2. Boil the potatoes and peel them after cooking. Once the potatoes are tender, peel them and mash them. Purée the beets.
3. Mix the warm potatoes and beets. Next, add the egg yolk and whole-wheat flour. Finally, season with salt, pepper, and nutmeg.
4. Form a log with your hands on a floured surface. If the dough is too sticky, just add a little more flour. Cut about 2 cm pieces from the log and shape into gnocchis—I made them round. You can also press the dough into the typical gnocchi pattern with a fork, if you like.
5. Bring salted water to a boil, but don't boil it! Add the beetroot gnocchi. After about 4 minutes, they'll begin to float to the surface and are ready to eat.
6. For the sauce: Peel the onion, dice it into small pieces, and briefly sauté it in olive oil in a pan or saucepan. Add the garlic. Deglaze the onions with the cream. Add the Parmesan cheese and stir until everything has melted into a creamy sauce. Season with salt, pepper, and nutmeg, and pour over the gnocchi. Sprinkle with freshly grated Parmesan cheese and serve.

Photo(s): Birgit Maier