Beetroot gnocchi, hazelnuts, feta


  • 600 g potatoes
  • 250 g cooked beetroot
  • 150g feta
  • 100g Greek yogurt
  • 250g of flour
  • 1 egg
  • 20g butter
  • Hazelnut

  • parsley

  • Salt and pepper from the mill


  1. Cook the potatoes with their skins in a large pot of boiling water for 30 to 40 minutes, until they are tender.

  2. Blend the beetroot in a food processor. Reserve.

  3. Prepare the feta cream by mixing the feta with the Greek yogurt in a food processor until you obtain a smooth texture. Reserve in the refrigerator.

  4. Drain the potatoes, peel them, mash them while they are hot and mix with the beetroot puree, flour, salt and pepper.

  5. Add the egg and knead until you obtain a homogeneous ball of dough.

  6. Shape the gnocchi. Cut the ball of floured dough into 4 pieces, make 4 sausages, then cut 3 cm gnocchi into them. Flour.

  7. Cook the gnocchi in a large pot of boiling salted water for 2 to 3 minutes, or until they rise to the surface. Then take them out using a slotted spoon, then brown them in a pan with butter to grill them.

  8. Roast some hazelnuts in a pan. Arrange the plates with the feta cream, gnocchi and hazelnuts. Add chopped parsley, season to taste and enjoy.

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