Pink gnocchi

Everyone knows gnocchi, the famous Italian first course made mainly with flour and potatoes.
Here I introduce you to a very special kind of gnocchi, where instead of potatoes and flour we have rootbeet and ricotta cheese! Delicious! :)
Original, colourful and surprisingly tasty the "Pink Gnocchi" are the perfect dish to make your guests go wow! ;)

-Preparation time: 50 minutes

-Ingredients (for 4 people):

140 gr beetroot (already cooked)

200 gr Ricotta cheese
75 gr Parmesan cheese
220 gr flour
Salt
Pepper
Nutmeg
Rosmarin
1 clove of garlic
Extra virgin olive oil

-Preparation:

Put the sieved flour, 50 gr of Parmesan cheese, salt and nut meg in a bowl.

Then cut the rootbeet in pieces and put it in the mixer with the Ricotta cheese, till you get a homogenous cream without lumps.

Put the cream in the bowl with the other ingredients and mix everything till you get a smooth mixture. Wrap it in the plastica wrap and put it in the fridge for 15 minutes.

 Afterwards flour a pastry board, put some flour on the gnocchi’s dough and roll it out a bit, till it’s 2 cm thick.

Then cut it into stripes and then into pieces.

Pour water and a bit of salt in a big pot and when the water starts boiling, put the gnocchi in it.

In the meanwhile, in a pan, heat a bit of oil  and a clove of garlic cut into 3 pieces.

When the gnocchi come up, floating on the water surface (4-5 minutes) it means they’re ready. Drain them and put them in the pan, adding salt, pepper, rosmarin and 15 gr of Parmesan cheese.

Mix and let everything cook 1-2 more minutes, so that the gnocchi become even tastier.

Serve them hot.

Buon appetito!

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