🍽️ Homemade Potato Gnocchi with Creamy Beetroot Sauce

Name: Homemade Potato Gnocchi with Creamy Beetroot Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g potatoes (floury); 1 tbsp olive oil; 4 tbsp pine nuts; 1 pinch lemon zest; 1 sprig basil; 160 g semolina; 2 tbsp cornstarch; 3 egg yolks; salt; nutmeg; 1 large beetroot (cooked); 100 ml vegetable broth; 50 ml white wine; 100 ml heavy cream; 2 tbsp sour cream; salt; pepper; horseradish; basil

603 kcal · 30 min · 4 servings

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Ingredients

800 g potatoes (floury)
1 tbsp olive oil
4 tbsp pine nuts
1 pinch lemon zest
1 sprig basil
160 g semolina
2 tbsp cornstarch
3 egg yolks
salt
nutmeg
1 large beetroot (cooked)
100 ml vegetable broth
50 ml white wine
100 ml heavy cream
2 tbsp sour cream
salt
pepper
horseradish
basil

Instructions

1. Wash the potatoes thoroughly.
2. Boil the potatoes in salted water for 20 to 30 minutes until tender.
3. Toast the pine nuts in a little oil.
4. Remove the pine nuts from the heat and let them cool.
5. Wash the basil and shake off excess water.
6. Chop the basil finely.
7. Drain the cooked potatoes.
8. Let the potatoes steam for a moment.
9. Peel the potatoes.
10. Press the potatoes through a potato ricer into a bowl.
11. Let the potato mixture cool slightly.
12. Add the chopped basil to the potato mixture.
13. Add the cooled pine nuts.
14. Add the lemon zest.
15. Add the semolina.
16. Add the starch.
17. Add the egg yolk.
18. Knead everything into a smooth dough.
19. Season the dough with salt and nutmeg.
20. Sprinkle some flour on a work surface.
21. Roll the dough into finger-thick ropes.
22. Cut the ropes into 2 to 3 centimeter thick pieces.
23. Let the formed gnocchi rest briefly.
24. Set a pot of salted water on the stove.
25. Dice the beetroot finely.
26. Add the beetroot cubes to a pot.
27. Add the broth to the pot.
28. Add the wine to the pot.
29. Bring the mixture to a vigorous boil.
30. Blend the mixture until smooth.
31. Stir in the cream.
32. Bring the sauce back to a boil.
33. Season the sauce with salt.
34. Season the sauce with pepper.
35. Season the sauce with horseradish.
36. Let the sauce simmer on the lowest heat setting.
37. Add the gnocchi to the boiling water.
38. Reduce the heat.
39. Cook the gnocchi for 5 to 7 minutes until they float to the surface.
40. Serve the gnocchi on plates.
41. Add the sauce.
42. Garnish the dish with fresh basil.

Nutrition per serving

kcal: 603
Protein: 16 g · Fett/Fat: 26 g · Carbs: 72 g