Recipes Thedl's Beetroot & Potato Gnocchi
Peel the boiled potatoes and press through a ricer into a bowl. Purée the soft beetroot with a mixer and add, along with the egg yolks, salt, pepper, ...
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Ingredients
- <strong>Serves 4</strong><br />
- <br />
- <strong>For the Gnocchi</strong><br />
- 600 g floury potatoes<br />
- 250 g beetroot purée<br />
- 2 egg yolks<br />
- 250 g flour<br />
- Salt <br />
- Pepper <br />
- Caraway<br />
- 250 g milk<br />
- 250 g single cream<br />
- Roux (45 g butter, 45 g flour)<br />
- ½ kg squash<br />
- 150 g South Tyrolean speck, diced<br />
- 200 g Gorgonzola<br />
- 1 tbsp Mascarpone<br />
- Salt<br />
- Pepper
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