Gnocchi with red beets
Difficulty:
Easy
Doses:
for 6 people
500 g. red-skinned potatoes,
200 g. red beets (important are the ruby red beets),
1 egg (even without if you don't care too much about a perfect shape of the gnocchi),
250 g. 00 or 0 flour,
1 knob of butter (Ônt - Melted alpine butter),
scuete fumade (Friulian smoked ricotta),
salt to taste,
extra virgin olive oil. q.b.,
sage leaves (optional),
corn flour (to sprinkle the plate on which the gnocchi will be placed before cooking),
Introduction
The best known are the potato gnocchi, but there are also those of bread and many others. A winter dish, found mainly in the north. Annamaria is passionate about the history, culture and traditions of Friuli Venezia Giulia, also through cooking; if he elaborates some traditional recipe, he uses quality products that do not need too many processes, because the raw material is important and our territory is rich in excellence. The recipe for Gnocchi with red beets is an excellent dish which, combined with Friulian smoked ricotta (scuete fumade), represents the culture and tradition of this region.
