Beet gnocchi: color festival

Oh friends, today I don't want to write ... Look at the pedro title I put: "Color festival." Color festival! What because! Today I do not fall an idea. I leave you with the beet gnocchi recipe, which is re good.

Don't get angry, love me the same.

Women everything.

Ingredients

For 4 people

For beet gnocchi:

• 2 beets
• 1 medium potato
• 1 cup of flour
• 1 egg
• 1 oil jet
• Salt and pepper

For sauce:

• 1 milk cream pot (225cc.)
• 1 garlic clove
• 1 piece of butter
• 1/2 glass of the water in which beets cooked
• 1 handful of almonds
• 1 small piece of cheese that is founded
• Ciboulette to decorate

Beet -beet ñoquis

In tune with the 100 peso ticket

1. Boil beets, peeled and cut in rooms.
2. When beet is half cooking, add the peeled potato. Finish cooking both.
3. The beets: take them out and drain them. Let all the water they have and cool evaporate. Go through the minipimmer until you get a fine puree. Remember not to throw the beet cooking water, which we will use for the sauce that will accompany the gnocchi.
4. The potato: take it out, drain it and make a fine puree, with the still hot potato. Let cool.
5. Mix the two purés and form a crown on the table. Add the egg, Sal, Pimeinta and half of the flour in the center. Join and knead a little. Go add more flour as the dough needs it. Once we have a soft, not very heavy dough, let stand about 10 minutes.
6. Cut pieces of dough and, first, choricitos. Technically in the high kitchen schools they tell him like this: Choricitos. Then cut the desired size, about 2cm. Finally, go through the unnamed artifact to make gnocchi. The one seen in the photo. If you don't have it, you can pass it through a fork or simply tighten them against the palm of the hand with the thumb.
7. When you start curseing because this task of doing ñoqui by ñoqui never ends, it is time to put the water. When it is boiling, add the salt, a stream of oil and your beet gnocchi. They are ready when they start floating. Take them out with a sparkling.
8. The beet sauce: I made a simple cream sauce, but I dyed it with rose. First, saute the chopped garlic in the butter.
9. Then, add half a glass of the red water in which the beets were cooked.
10. Outside the fire, add the cream, salt, pepper and cheese. The cheese is very little, just for the sauce to stick to the gnocchi, not to give taste to cheese.
11. Return to the fire to melt the cheese and reduce the cream a bit.
12. Serve beet gnocchi with sauce, rain with chopped almonds and ciboulette.

Thus my beet gnocchi remained

Color Festival

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