Ricotta Gnocchi with Spinach & Caramelized Beets
30 min
Veggie
5382
For 2 Portions
200 g
spinach, fresh
120 g
ricotta
100 g
endive
40 g
Parmesan
30 g
walnut
4 sprig(s)
thyme, fresh
1
beet, raw
1
egg
60 g
wheat flour
2 tsp
sugar
1 tbsp
olive oil
1 tbsp
butter
pepper
salt
1. All set?
2. Wash spinach and cook in salted water until wilted, for 2 - 3 min. Rinse with cold water.
3. Grate Parmesan.