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Cucina:
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Menu:
A very tasty and colorful first course comes from the Emilia-Romagna cuisine. Let’s see how to make this recipe suitable for various occasions.
Servings: 6 persone
Ingredients
- 1 kg potatoes
- 300 gr Flour type 00
- 2 nr Beets cooked
For the sauce
- 1/2 nr Onion
- 20 gr Butter
- 30 gr Grana Cheese Grated
- 1 bustina Saffron
- 2 dl Cream liquid
- 2 dl Broth
Instructions
For the gnocchi
- Blend the beets.
- Boil the potatoes and mash them with a potato masher.
- Pour the puree onto a floured surface.
- Add the flour, a pinch of salt, and knead everything together.
For the sauce
- Chop the half onion, add the butter, and sauté in a saucepan.
- Add the saffron previously dissolved in the broth and cook for about 5 minutes.
- Before removing from heat, add the liquid cream and grated cheese.
- Pass everything through a fine sieve, collecting the mixture in a small saucepan.
- Reduce it to half over low heat.
Prepare the dish
- Cook the gnocchi in lightly salted boiling water.
- Drain and place in a serving bowl.
- Add the sauce and serve.
Notes
If the flavor of the beet is too strong, add another 200 grams of potatoes.
