Beet Gnocchi with Beetroot

Name: Beet Gnocchi with Beetroot
Yield: 5
Ingredients: 2 cups of wheat flour; 3 eggs; salt and black pepper to taste; 1/4 cup of cooked beetroot pulp; Tomato Sauce:; 6 medium tomatoes; 2 tablespoons of olive oil; 1 tablespoon of chopped parsley; 1 teaspoon of chopped fresh thyme

1
2 cups of wheat flour
2
3 eggs
3
salt and black pepper to taste
4
1/4 cup of cooked beetroot pulp
5
Tomato Sauce:
6
6 medium tomatoes
7
2 tablespoons of olive oil
8
1 tablespoon of chopped parsley
9
1 teaspoon of chopped fresh thyme

Ingredients

1
2 cups of wheat flour
2
3 eggs
3
salt and black pepper to taste
4
1/4 cup of cooked beetroot pulp
5
Tomato Sauce:
6
6 medium tomatoes
7
2 tablespoons of olive oil
8
1 tablespoon of chopped parsley
9
1 teaspoon of chopped fresh thyme

Directions

1
Place the flour in a bowl and make a depression in the middle
2
Add the eggs, salt, and black pepper
3
Mix everything together and make another depression in the middle
4
Add the cooked beetroot pulp (you can also use carrot or cauliflower if you like)
5
Mix again
6
Let it rest for 20 minutes
7
Prepare the sauce: fry the chopped tomatoes in a little olive oil
8
Pass the tomatoes through a sieve and season with parsley, thyme, and salt
9
Simmer over low heat for about 20 minutes
10
Blend in a blender
11
Cut the gnocchi into pieces and cook them in boiling water seasoned with salt for 7 minutes
12
Serve with the sauce
13
This makes 158 gnocchi or 5 portions.