Pink Gnocchi with Beetroot Sauce

Name: Pink Gnocchi with Beetroot Sauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Romanian
Ingredients: 1 medium beetroot (for the sauce); 3 tablespoons sour cream; 2-3 cloves garlic; thyme; salt; hot pepper; parmesan; 2 tablespoons boiled and cooled beetroot, finely grated (added to the gnocchi dough instead of chlorella, according to the external recipe)

Total 1 h 30 min Servings 2 Pasta

Automatically translated from Romanian. See the Romanian original

Photo from the recipe Pink Gnocchi with Beetroot Sauce

Pink gnocchi, colored with beetroot, served with a creamy sauce of beetroot, sour cream, garlic, and thyme, finished with grated parmesan.

Ingredients

1 medium beetroot (for the sauce)
3 tablespoons sour cream
2-3 cloves garlic
thyme
salt
hot pepper
parmesan
2 tablespoons boiled and cooled beetroot, finely grated (added to the gnocchi dough instead of chlorella, according to the external recipe)

Method

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

The story behind this recipe

Good, healthy, versatile, pink :)). That's how I would describe beetroot. I had some in the fridge, and I'd been eyeing it for a while, refusing to make the usual salad. So...

Out of curiosity, I searched the net for a pasta recipe with beetroot, and all of them used onions. So I made it with garlic. Not that I'm being a contrarian. Just for the sake of the experiment. The pasta turned out very good!!

The recipe is simple. Basically, it's ready in 90 minutes. (I don't have a pasta machine, so that explains it).

Ingredients for 2 servings:

Red gnocchi. The recipe is [here](http://thinkovereatsmart.blogspot.ro/2016/11/gnocchi-cu-crema-de-ciuperci.html?m=1), but instead of chlorella, we add about 2 tablespoons of boiled (and cooled) beetroot, finely grated.

For the sauce:

1 medium beetroot

3 tablespoons sour cream

2-3 cloves of garlic

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 smiled at me here :))

Next comes the diced beetroot; we leave it over high heat and stir frequently for 2 minutes. Add the sour cream and salt to taste. Leave it for a maximum of 4 more minutes over medium heat.

After the sauce is ready, we put the pasta into the boiling salted water. It takes 3 minutes for them to be done (that 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!