If you don’t have the typical spatzle maker device, the potato masher will work great to prepare these beetroot small gnocchi. You just have to pour the batter through the holes of the masher and let the spatzle fall gently into the boiling water. Don’t worry about the shape of the spatzle. They come from rustic cousine, so they have their fashion!
Thank EatGrim Shop Food for the beetroot! Check their website and get sustainable!
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- 200 g boiled beetroot, peeled and diced
- 2 eggs
- 200 g flour
- 90 g water
- 150g butter
- 50 g walnuts
- 6 sage leaves
- Grana Padano o Parmigiano Reggiano grated, to taste
- Place the beetroot, eggs and water in a food processor and shake until obtaining a cream. Then add the flour and salt and mix again. Take a look on the consistence, If the batter is too thin add 2 more tbs of flour, in other case it will not keep its shape after extrusion.
- Fill a large pot with water and salt and bring to boil. In the meantime prepare the seasoning: in a large saute pan let the butter melt, then add the sage leaves. Let cook until the sage leaves become crunchy and golden, then switch off the heat. Coarsely chop the walnuts and set aside.
- When the water is boiling position the masher over the pot and then squeeze the butter to make the dumplings go out. Cut the strips of batter and let them cook few seconds, they quickly firm up and float to the surface. With a skimmer spoon take them, drain well and transfer them to the pan with butter and sage. Continue until you have used all the batter. Stir the spatzle well to coat with the seasoning, dust with Parmigiano cheese, add the walnuts and serve immediately.