Go Back
–+ servings
Beetroot ricotta gnocchi with celery cream on a bed of berries

Beetroot-Ricotta-Gnocchi with celery cream on a bed of berries

This extravagant type of gnocchi made from beetroot is something for the sophisticated and those who aspire to become such
[en]5 from 2 votes[/en][de]5 von 2 Bewertungen[/de][it]5 da 2 voti[/it]
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course gnocchi, main dish
Cuisine Italian, Trentino South Tyrol, vegetarian
Servings 6 servings
Calories 498.2 kcal

Ingredients
 

For the celery cream

  • 200 g celery
  • 50 g sunflower seeds
  • 100 g ricotta
  • 100 g water
  • olive oil
  • salt

For the berry sauce

  • 300 g berries sorted or mixed (sour cherries, red currants, red gooseberries)
  • 1 garlic clove
  • 50 ml red wine dry
  • 1 tablespoon brown sugar cane sugar
  • olive oil

For the gnocchi

  • 500 g beetroot cooked
  • 300 g ricotta
  • 200 g Grana cheese or Parmesan
  • 200-300 g flour

Instructions
 

  • For the celery cream
  • Peel the celery and cut into small cubes. Heat a little oil in a pot and then slowly fry the celery over a low heat. Stir occasionally. After 10-15 minutes, the celery should be soft and crispy at the same time. In the meantime, fry the sunflower seeds without fat in a pan until they are fragrant. Finely purée the celery, water, ricotta and seeds in a blender. The consistency of the cream should resemble that of hummus. Season to taste with salt.

For the berry sauce

  • Finely chop the garlic and gently sauté in olive oil. Deglaze with red wine. Add the fruit, sugar and allow the sauce to reduce slightly.

For the gnocchi

  • Peel and chop the cooked beetroot. Purée finely in a blender. Add the ricotta, cheese and flour and mix well. Shape the dough into gnocchi with the help of two spoons. If you like, you can make them round. Dust your hands lightly with flour. Bring plenty of water to the boil, add salt and let the gnocchi cook in it. They are ready when they float to the surface. Serve the gnocchi on a bed of celery cream and a berry topping.

Nutrition

Calories: 498.2 kcalCarbohydrates: 47.6 gProtein: 26.4 gFat: 22.4 gSaturated Fat: 11.5 gPolyunsaturated Fat: 2.7 gMonounsaturated Fat: 6.6 gCholesterol: 56.7 mgSodium: 685.4 mgPotassium: 590 mgFiber: 5.8 gSugar: 13.1 gVitamin A: 761.5 IUVitamin C: 6.6 mgCalcium: 578.6 mgIron: 3.4 mg
Tried this recipe?Mention @a.modo_mio or tag #amodomio!
https://a-modo-mio.at