Beetroot gnocchi with creamy sauce

Name: Beetroot gnocchi with creamy sauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Romanian
Ingredients: Red gnocchi (base recipe) (add boiled beetroot instead of chlorella); 2 tablespoons boiled and cooled beetroot, finely grated (for the gnocchi dough); 1 medium beetroot (for the sauce, diced); 3 tablespoons sour cream; 2-3 cloves garlic; thyme; salt (to taste); hot pepper; parmesan (grated, for serving)

Total 1 h 30 min Servings 2 Pasta

Automatically translated from Romanian. See the Romanian original

Photo from the recipe Beetroot gnocchi with creamy sauce

Red gnocchi made with beetroot, in a creamy sauce of sour cream, garlic, and thyme, finished with grated parmesan.

Ingredients

Red gnocchi (base recipe) (add boiled beetroot instead of chlorella)
2 tablespoons boiled and cooled beetroot, finely grated (for the gnocchi dough)
1 medium beetroot (for the sauce, diced)
3 tablespoons sour cream
2-3 cloves garlic
thyme
salt (to taste)
hot pepper
parmesan (grated, for serving)

Method

Bring a pot of water to a boil for the gnocchi.
Prepare the sauce: sauté the garlic and add the thyme.
Add the diced beetroot, cook over high heat, and stir frequently for 2 minutes.
Add the sour cream and salt to taste, then simmer for a maximum of 4 minutes over medium heat.
Boil the gnocchi in the salted boiling water for 3 minutes, until they all rise to the surface.
Combine the sauce with the drained pasta, add grated parmesan on top, and serve.

The story behind this recipe

Tasty, healthy, versatile, Pink :)). That's how I would describe beetroot. I had some in the fridge and had been looking at it for a while, refusing to make the usual salad. So...

Out of curiosity, I searched the net for a beetroot pasta recipe, and they all called for onion. So I made mine with garlic. Not because I'm a contrarian, just for the sake of experimentation. The pasta turned out very good!!

The recipe is simple. It's basically ready in 90 minutes. (I don't have a pasta machine, so that includes prep time).

Ingredients for 2 servings:

Red gnocchi. The recipe is here, but instead of chlorella, we add about 2 tablespoons of boiled (and cooled) beetroot, finely grated.

For the sauce:

1 medium beetroot

3 tablespoons of sour cream

2-3 garlic cloves

Thyme

Salt

Hot pepper

Parmesan

While the water is boiling, we prepare the sauce: Sauté the garlic and add the thyme.

I could swear the oil was smiling at me :)).

Next comes the diced beetroot; we leave it on high heat and stir frequently for 2 minutes. Then add the sour cream and salt to taste. Let it cook for another 4 minutes maximum over medium heat.

After the sauce is ready, we add the pasta to the salted boiling water. It takes 3 minutes until they are done (which is when they all rise to the surface).

Finally, we combine the sauce with the drained pasta, add grated parmesan on top, and it's ready!!

I hope you like it!