First courses
Gnocchi alla romana with beetroot's pesto
Author: Guido Boschetti
Difficulty:
Intermediate
Total time:
35 min
Servings:
4 Portions
Ingredients:
For the Gnocchi:
100 gr
of Butter
800 ml
of Milk
2
Eggs
Salt
Pepper
For the Beetroot's Pesto:
300 gr
of cooked Beetroots
20 gr
of Pine nuts
PREPARATION
1
Boil the milk and sufficiently add salt and pepper to it.
2
When boiled add butter to it and gradually add the durum whole wheat.
3
Mix thoroughly until obtaining a lumps free batter.
4
Once well blended, add two yolks and the grated Parmigiano Reggiano.
5
Afterwards, spread the batter on a tray and with a 4/5 cm diameter cookie cutter try obtaining disks 1 cm of width.
6
Preheat the oven at 200° degrees.
7
Lay the gnocchi in a tray covered with butter and sprinkle them on top with some grated Parmigiano Reggiano, cook them in the oven for about 20 minutes.
8
In the meantime, start preparing the pesto, put in a mixer the cooked beetroot, the grated Parmigiano Reggiano, the pine nuts and the olive oil.
9
Serve the gnocchi warm covered as you like with pesto.
