Beetroot gnocchi are the perfect eye-catcher at autumnal dinner parties. They are as easy to make as potato gnocchi, but more beautiful in color - and even tastier.
200g pre-cooked beetroots
400g potatoes
2 egg yolks
70g semolina
100g flour
Cook potatoes until tender, then drain, cool and mash with a fork or potato masher.
Blend beetroots and add to potatoes with egg yolks, semolina and salt.
Add as much flour as it needs to become a dough.
Cut pieces out of the dough and form snakes on a floured surface.
Cut the snakes into little pieces and cook in well salted water until they start to swim on the surface.
Attention: do not cook too many gnocchi at the same time!
Amazing with butter, Parmigiano and sage or with melted gorgonzola or goat cheese.