Homemade Red Beet Gnocchi- the vibrant pink colour will add fun to your kids plate. These are beautiful, soft little parcels of potato, beetroot and Parmesan.
Typically Gnocchi made with potatoes, this gnocchi is instead made with beets ! Tossed in a butter, Parmesan cheese with wilted baby spinach.
Total Time:
40 mins
Serves:
4
2 medium potatoes
1 cup whole wheat flour
1 tsp salt+more for boiling
½ cup grated Parmesan cheese, plus more for serving
1 tbsp butter
1/4 cup mozzarella cheese(optional)
2 tablespoons fresh Baby Spinach
1 tsp Italian seasoning
2. In Mixing bowl add 1 cup whole wheat flour, boiled and mashed beet and potatoes, salt and fold until the dough comes together. You may need to use flour more than 1 cup.
3.Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled.
4.Divide into 8 portions. Roll a dough portion into a ½-inch (1 ¼ cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces.
Repeat with the remaining dough.
5.Fill a large pot with water and season with salt and oil. Bring to a boil. When the water is boiling drop a 1/3 of the gnocchi into the water, one piece at a time.
Cook for approximately 3 minutes and once they are floating. Scoop out the gnocchi with a slotted spoon onto a plate. Cook the remaining gnocchi in batches.
6. Once gnocchi is cooked you can toss it with any of your favourite sauce.
I just tossed it with butter, Spinach.
In a large pan add butter, spinach and fry them until spinach reduce it size, Add salt, Italian seasoning, Parmesan cheese to it. Now just toss gnocchi with this mixture and ready to serve.
7. You can also serve it with Beetroot Soup, it taste delicious too.
You can also add mozzarella cheese when tossing(step 6)
Typically Gnocchi made with potatoes, this gnocchi is instead made with beets ! Tossed in a butter, Parmesan cheese with wilted baby spinach.
Total Time:
40 mins
Serves:
4
INGREDIENTS:
1 Large beetroot2 medium potatoes
1 cup whole wheat flour
1 tsp salt+more for boiling
½ cup grated Parmesan cheese, plus more for serving
1 tbsp butter
1/4 cup mozzarella cheese(optional)
2 tablespoons fresh Baby Spinach
1 tsp Italian seasoning
METHOD:
1. Boil the Beetroot and potatoes in pressure cooker or large pot until fork tender.2. In Mixing bowl add 1 cup whole wheat flour, boiled and mashed beet and potatoes, salt and fold until the dough comes together. You may need to use flour more than 1 cup.
3.Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled.
4.Divide into 8 portions. Roll a dough portion into a ½-inch (1 ¼ cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces.
Repeat with the remaining dough.
5.Fill a large pot with water and season with salt and oil. Bring to a boil. When the water is boiling drop a 1/3 of the gnocchi into the water, one piece at a time.
Cook for approximately 3 minutes and once they are floating. Scoop out the gnocchi with a slotted spoon onto a plate. Cook the remaining gnocchi in batches.
6. Once gnocchi is cooked you can toss it with any of your favourite sauce.
I just tossed it with butter, Spinach.
In a large pan add butter, spinach and fry them until spinach reduce it size, Add salt, Italian seasoning, Parmesan cheese to it. Now just toss gnocchi with this mixture and ready to serve.
7. You can also serve it with Beetroot Soup, it taste delicious too.
Note:
You can also add 1 egg in step 2, like a traditional gnocchi. Make sure to use more flour to form non sticky dough.You can also add mozzarella cheese when tossing(step 6)
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