{"id":14579,"date":"2020-05-24T11:17:16","date_gmt":"2020-05-24T10:17:16","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/05\/24\/gnocchi-di-barbabietole-gnocchi-with-beetroot\/"},"modified":"2024-10-24T18:12:53","modified_gmt":"2024-10-24T10:12:53","slug":"gnocchi-di-barbabietole-gnocchi-with-beetroot","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/05\/24\/gnocchi-di-barbabietole-gnocchi-with-beetroot\/","title":{"rendered":"Gnocchi di Barbabietole – Gnocchi with Beetroot"},"content":{"rendered":"

Ich liebe Gnocchi, sie bringen viele Kindheitserinnerungen zurueck. We ich bereits in einem anderen Rezept geschrieben habe, musste meine Mutter Gnocchi fuer meinen Geburtstag machen. Keine Gnocchi, kein Geburtstag! Damals gabs keine grossen Geburtstagsfeiern, aber wenn’s Gnocchi gab, btrauchte ich das auch nicht! Ich versuche nun, moeglichst viele verschiedene Gnocchi zu machen und einige sind schon hier auf dem Blog. Zum Beispiel findet man hier das Rezept fuer die Violetten Suesskartoffel Gnocchi<\/a>, die gruenen Spinat Gnocch<\/a>i, und die Ricotta Gnocchi<\/a>. Und nun bringe ich Euch die roten Gnocchi mit Roter Beete\/Randen!<\/p>\n

************<\/p>\n

I love Gnocchi, it brings back so many childhood memories. As I had written before, my mother had to make Gnocchi for my Birthdays, no Gnocchi, no Birthday. At that time you didn’t get big Birthday parties, but we didn’t need them if we got Gnocchi! I now try to make as many different Gnocchi as possible, as you can see, I already have posted a few of them. There are the Gnocchi made with purple sweet potatoes<\/a>, the green spinach Gnocch<\/a>i, and the Ricotta Gnocchi<\/a>. And now I bring you some red Gnocchi, colored with beetroot!<\/em><\/p>\n\n\n

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Fuer 4 Personen:<\/strong>
1 kg mehlige Kartoffeln
200 g Rote Beete\/Randen
400-500 g Mehl, evt mehr oder weniger, je nach Feuchtigkeit<\/p>\n

Fuer die Sauce:<\/strong>
2 Schweizer Bratwuerste oder 3-4 Deutsche Nuernberger Wuerste\n
Falls Ihr die Sauce vegetarisch machen wollt, lasst die Wuerste weg und benuetzt die doppelte Menge Pilze
200 g Champignons
1 Zwiebel
2 Knoblauchzehen
frischen Thymian
Salz und Pfeffer
Paprika
Chili
1\/2 Bund Petersilie
100 ml Weisswein
150 ml Sahne<\/p>\n

Die Kartoffeln sehr weich kochen und kurz an der Luft antrocknen lassen, dann schaehlen. Die Rote Beete\/Randen sehr weich kochen und schaehlen. Beides durch die Kartoffelpresse druecken. Die Masse sollte noch warm sein. Nun langsam das Mehl einkneten, bis ein nicht klebeneder, weicher Teig entsteht. Da muss man etwas darauf achten, dass m an nicht zuviel Mehl einknetet oder die Gnocchi werden hart. Aus dem Teig fingerdicke Rollen machen und davon kleine Stuecke abschneiden. Diese ueber das gerillte Holz oder eine Gabel druecken, fuer die Rillen. Die Gnocchi koennen soweit vorbereitet werden!<\/p>\n

Fuer die Sauce die Zwiebel und Knoblauchzehen hacken und in wenig Oel anbraten, den frischen Thymian hacken und dazu geben. Die Wuerste in kleine Stuecke schneiden und zugeben. Alles gut durchbraten. Die Champignons klein schneiden und zugeben. Alles gut wuerzen, die gehackte Petersilie zugeben und mit dem Weisswein abloeschen. Auf kleinem Feuer ca 30 Minuten koecheln lassen. Dann die Sahne zugeben und nochmals 5 Minuten koecheln lassen. <\/p>\n

Die Gnocchi in gesalzenes, kochendes Wasser geben und abschoepfen, wenn sie obenauf schwimmen. Mit der Sauce mischen und mit geriebenem Parmesan servieren. <\/p>\n

************<\/p>\n\n\n

For 4 Persons:<\/strong> <\/em>
1 kg waxy Potatoes\u00a0<\/em>
200 g Beetroot<\/em>
400-500 g Flour, more or less, depending on the humidity<\/em><\/p>\n

For the Sauce:<\/strong> <\/em>
2 Swiss Bratwurst\/Sausages or 3-4 German Nuremberg Sausages\u00a0<\/em>\n
If you like the sauce to be vegetarian, just use the double amount of mushrooms and omit the sausages<\/em>\n
200 g Button Mushrooms\u00a0<\/em>
1 Onion\u00a0<\/em>
2 cloves of Garlic<\/em>
fresh Thyme<\/em>
Salt and Pepper <\/em>
Paprika <\/em>
Chili <\/em>
1\/2 Bunch Parsley\u00a0<\/em>
100 ml White Wine\u00a0<\/em>
150 ml Whipping Cream<\/em><\/p>\n

Boil the potatoes until very soft and let them shortly dry a little. Then peel them. Cook the beetroots until very soft and peel. Now press them both through the potato press. The mass should still be warm. Now start adding the flour, a little at the time and knead it in. You should only use as much to make a soft, non sticky dough. Do not add too much flour or the Gnocchi will get hard. Make finger thick rolls from the dough and cut into small pieces. Roll those pieces over the wooden Gnocchi board or a fork for the special design of Gnocchi. You can prepare the Gnocchi up to this step.\u00a0\u00a0<\/em><\/p>\n

For the Sauce chop the garlic and onion and fry in a little oil. Add the chopped thyme. Cut the sausages into small pieces and add them. Season well and let fry well. Chop the mushrooms and add them together with the chopped parsley. Pour in the white wine and let simmer for 30 minutes. Then add the whipping cream and let simmer for another 5 minutes.\u00a0\u00a0<\/em><\/p>\n

Cook the Gnocchi in salted boiling water until they float. Mix them with the sauce and serve with grated Parmesan.<\/em>\u00a0<\/p>\n\n\n\n

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Ich liebe Gnocchi, sie bringen viele Kindheitserinnerungen zurueck. We ich bereits in einem anderen Rezept geschrieben habe, musste meine Mutter Gnocchi fuer…<\/p>\n","protected":false},"author":5,"featured_media":161856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,139,1280,124,22,263,44,54,142,140,99,153,62,46,64,110,100],"tags":[26,264,50,58,147,157,454,27],"class_list":{"0":"post-14579","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-chili","9":"category-europa","10":"category-meat","11":"category-vegetables","12":"category-gnocchi","13":"category-main-dishes","14":"category-italien","15":"category-potatoes","16":"category-garlic","17":"category-herbs","18":"category-mushrooms","19":"category-sauce","20":"category-pork","21":"category-starters","22":"category-sausage","23":"category-onion","24":"tag-gemuse","25":"tag-gnocchi","26":"tag-main-dish","27":"tag-italien","28":"tag-potato","29":"tag-pilz","30":"tag-beetroot","31":"tag-vegetarisch","32":"post_format-post-format-gallery"},"yoast_head":"\nGnocchi di Barbabietole - Gnocchi with Beetroot[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/05\/24\/gnocchi-di-barbabietole-gnocchi-with-beetroot\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gnocchi di Barbabietole - Gnocchi with Beetroot\" \/>\n<meta property=\"og:description\" content=\"Ich liebe Gnocchi, sie bringen viele Kindheitserinnerungen zurueck. 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