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La Fucina Balance Cuisine: Beetroot Gnocchi
At Restaurant La Fucina, we value healthy, nutrient-rich ingredients that strengthen both body and mind. One of our favorite vegetables is beetroot, renowned for its impressive health benefits. From lowering blood pressure to its anti-inflammatory properties and support for digestion, beetroot is a true superfood of nature. Enjoy one of our fresh, vegetarian recipes today that brings together these many benefits in a delicious way. Let yourself be inspired!
- vegetarian -
At Restaurant La Fucina, we value healthy, nutrient-rich ingredients that strengthen both body and mind. One of our favorite vegetables is beetroot, renowned for its impressive health benefits. From lowering blood pressure to its anti-inflammatory properties and support for digestion, beetroot is a true superfood of nature. Enjoy one of our fresh, vegetarian recipes today that brings together these many benefits in a delicious way. Let yourself be inspired!
- vegetarian -
This colorful twist on the beloved classic enchants your palate with airy gnocchi tossed in a light beetroot sauce. Instead of traditional gnocchi, which can become heavy due to their potato base, the beetroot adds a light and fluffy component to this dish.
Ingredients
500g beetroot puree
3 egg yolks
60 g wheat flour
50 g Parmesan
125 g gelling sugar
200 g finely blended bread
200 g breadcrumbs
To taste:
Salt
Pepper
Beetroot juice
Olive oil
Beetroot cress
Preparation
Mix all ingredients together and knead into a smooth dough. Roll it into a rope about 1-2 cm thick, then cut into equal portions. Shape each piece into oval dumplings and, if desired, press with a fork to create the classic ridges. You can freeze the finished gnocchi for longer storage, or cook them fresh in salted water. They’re ready when they float to the top.
For the sauce, simmer the beetroot juice to reduce slightly. Add olive oil to taste, season with salt and pepper, and toss in your cooked gnocchi. Garnish the finished beetroot gnocchi with toasted bread croutons and beetroot cress. You can also enhance the recipe with some parmesan if you like.
Enjoy!
This colorful twist on the beloved classic enchants your palate with airy gnocchi tossed in a light beetroot sauce. Instead of traditional gnocchi, which can become heavy due to their potato base, the beetroot adds a light and fluffy component to this dish.
Ingredients
500g beetroot puree
3 egg yolks
60 g wheat flour
50 g Parmesan
125 g gelling sugar
200 g finely blended bread
200 g breadcrumbs
To taste:
Salt
Pepper
Beetroot juice
Olive oil
Beetroot cress
Preparation
Mix all ingredients together and knead into a smooth dough. Roll it into a rope about 1-2 cm thick, then cut into equal portions. Shape each piece into oval dumplings and, if desired, press with a fork to create the classic ridges. You can freeze the finished gnocchi for longer storage, or cook them fresh in salted water. They’re ready when they float to the top.
For the sauce, simmer the beetroot juice to reduce slightly. Add olive oil to taste, season with salt and pepper, and toss in your cooked gnocchi. Garnish the finished beetroot gnocchi with toasted bread croutons and beetroot cress. You can also enhance the recipe with some parmesan if you like.
Enjoy!
