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🍽️ Crispy Beetroot Gnocchi

635 kcal · 30 min · 4 servings

Ingredients

• 150 g mealy-cooking potatoes (1–2 potatoes)
• 400 g beetroot (4 small beetroot bulbs)
• salt
• 1 egg
• 5 tbsp whipping cream
• 15 g melted butter (1 1/2 tbsp)
• 125 g spelt flour Type 1050 (+ 2 tbsp for working)
• pepper
• nutmeg
• 120 g turkey ham (sliced)
• 150 g goat cheese log (45 % fat in dry matter)
• 10 g salad mix with young beetroot leaves (1 handful)
• 75 g hazelnut kernels
• 2 sprigs rosemary
• 1 spring onion
• 4 tbsp olive oil

Instructions

1. 1. Peel the potatoes and the beetroot.
2. 2. Wash the vegetables thoroughly.
3. 3. Fill a pot with salted water and bring it to a boil.
4. 4. Add the potatoes and beetroot to the boiling water.
5. 5. Cook the vegetables over medium heat for 30 minutes.
6. 6. Drain the water.
7. 7. Let the vegetables steam dry in the pan.
8. 8. Press the vegetables through a potato ricer.
9. 9. Let the mixture cool down completely.
10. 10. Add the egg, cream, and 1 tablespoon of melted butter to the mixture.
11. 11. Add 125 grams of flour.
12. 12. Knead everything into a smooth dough.
13. 13. Season the dough with salt, pepper, and freshly grated nutmeg.
14. 14. Shape the dough into finger-thick rolls.
15. 15. Cut the rolls into 3-centimeter-wide pieces.
16. 16. Roll the pieces into oval gnocchi.
17. 17. Press ridges into the gnocchi with the back of a fork.
18. 18. Let the gnocchi rest for 10 minutes.
19. 19. Bring plenty of salted water to a boil in a pot.
20. 20. Add the gnocchi to the boiling water.
21. 21. Cook them over low heat for 2 to 3 minutes.
22. 22. Remove the gnocchi as soon as they float to the surface.
23. 23. Drain the gnocchi well using a slotted spoon.
24. 24. Heat the remaining butter in a pan.
25. 25. Fry the turkey ham for 4 minutes over medium heat until crispy.
26. 26. Cut the fried ham into small pieces.
27. 27. Divide the goat cheese roll into small pieces.
28. 28. Wash the beetroot leaves thoroughly.
29. 29. Spin the leaves dry.
30. 30. Halve the hazelnuts.
31. 31. Wash the rosemary and shake it dry.
32. 32. Pluck the rosemary needles from the stems.
33. 33. Clean the spring onions and wash them.
34. 34. Slice the spring onions diagonally into thin rings.
35. 35. Heat olive oil in a large pan.
36. 36. Toss the gnocchi in the pan for 4 minutes.
37. 37. Add the spring onion rings and the rosemary needles.
38. 38. Fold in the goat cheese and ham briefly.
39. 39. Season the mixture finally with salt and pepper.
40. 40. Plate the gnocchi.
41. 41. Scatter the beetroot leaves and hazelnuts over the top.

Nutrition per serving

• kcal: 635
• Protein: 26 g · Fett/Fat: 41 g · Carbs: 40 g