After the festive season with duck, goose and lots of Christmas cookies, a dish made from winter vegetables offers a pleasant change.

Gnocchi are one of the easiest types of pasta to make.

You don't need any special equipment, and if you limit yourself to the simple pillow shape, they can be made quickly.

The beetroot not only tastes good, it also looks fantastic.

Ingredients (for four people)

1 beetroot (approx. 100 g)

600 g floury potatoes

180 g type 405 flour

25 g durum wheat semolina

30 g parmesan rind

1 glass of white wine

1 stick of leek

50 g butter

oil for frying

Parmesan for sprinkling


And this is how it is prepared

Cover the beetroot with salted water and a dash of vinegar and cook very soft on a low heat.

Then peel, roughly chop and finely puree.


Cover the potatoes with cold water, season with salt and cook until soft.

Drain, allow to evaporate well, peel and press through a potato press onto the work surface.

Bring a large saucepan of well-salted water to the boil, then reduce the heat.

Add the beetroot puree to the potatoes, sieve the flour over it and add the semolina.

Loosely chop everything with a dough card or a large kitchen knife, mix and shape into a lump.

The ingredients should mix without being kneaded, this will keep the gnocchi nice and loose.


Let the dough rest for ten minutes, then divide into eight parts, each rolled into sausages about 1.5 centimeters thick and then cut into two centimeter wide pillows.

Preferably on a not too big board so that you can put the gnocchi directly into the boiling water.

As soon as they rise to the surface, they should be cooked.

To quench, place in a bowl of cold water with the skimmer and then drain in a colander.

If you don't want to use the gnocchi right away, you should add a little oil so that they don't stick together.

Roughly chop the parmesan rind, bring to the boil with white wine and let it steep.

Cut part of the leek into fine rings.

Cut a five centimeter long piece into fine strips, deep-fry in a little vegetable oil and drain on kitchen paper.


Steam the leek rings in a little butter until translucent.

Deglaze with a little water, pour the Parmesan stock through a tea strainer into the leek, season well with salt and pepper, remove from the stove and stir in the remaining butter.

Spread the leek on preheated, deep plates, toss the gnocchi hot in the same pan, place on the plates and serve with the leek straw and grated Parmesan.

Wine tip from Manfred Klimek

A sparkling wine that can hold its own against the delicate components of leek and Parmesan: the Blanc de Blancs (Chardonnay) Brut Nature 2017 from the Bründlmayer winery in the Austrian Kamptal.

White peach on the nose, some stone fruit, but also a surprising component of meerschaum.

Very fresh in the mouth, lots of citrus, grapefruit and some stone fruit.


For 44.35 euros at www.weinfurore.de

This text is from WELT AM SONNTAG.

We will be happy to deliver them to your home on a regular basis.

Source: Welt am Sonntag