Beet and red beets with gnocchi
A wonderful meal that simply tastes good with beet, beet and gnocchi. The composition of red and white is just perfect. Here the light sweetness of the beet and there the savory of the gnocchi.
Ingredients
For the vegetables
- 1 beet
- 3 red or purple carrots
- salt and pepper to taste
- 2 tsp spelt flour type 630
- water as needed
For the gnocchi
- 500 g floury potatoes
- 1 g salt
- 100 g spelt flour type 630
- 25 g potato flour
- 20 g spelt semolina
- 1 pinch of nutmeg
- boiling water
Instructions
- Peel potatoes and cut in half 1 x
- Boil in water until tender. Alternatively, boil or steam the potatoes unpeeled.
- Then immediately press through a potato ricer.
- Allow to cool a little. Add salt, flour, potato flour, spelt semolina and nutmeg and mix everything.
- Bring water to a boil.
- Take one portion of the dough at a time and form rolls 2-3 cm thick with flour. Cut small pieces from them with a knife. Press a hollow in the center either with a fork or the handle of a spoon.
- Place the gnocchi in the boiling water, lower the heat and let them steep slightly until they float to the top. Then remove them with a skimmer.
- Peel vegetables. Cut beets into slices. Cut beet into very thin small slices.
- Simmer beet and beet with water for about 30 minutes.
- To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.