Baked potato gnocchi with yellow and red chard

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Carlos Laforet Coll
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Baked potato gnocchi with red and yellow beets, the step-by-step recipe to prepare a tasty vegetarian first course perfect for special occasions

Baked potato gnocchi with red and yellow beets, here's one prescription Vegetarian food rich in taste and color, perfect to serve during holidays or Sunday lunches.



Also to be prepared well in advance, the baked dumplings with red and yellow beets they will allow you to enjoy the company of your guests because you just have to warm them up just before serving them. The potato gnocchi are firm and the sauce made from DIY bechamel and colored chard cream is creamy and velvety.

Ingredients

  • 500 grams of potatoes
  • 150 gr of type 1 flour
  • 1 yolk
  • 650 gr of red and yellow beets
  • 1 clove of garlic
  • 25 gr of clarified butter
  • 250 ml of milk
  • nutmeg to taste
  • extra virgin olive oil to taste
  • Salt to taste
  • pepper to taste
  • vegetable parmesan to taste
  • Preparation Time: 120 minutes
  • Cooking time: 20 minutes
  • Rest time: -
  • Dose: 4 people to
  • difficulty: medium / low

How to prepare the baked potato gnocchi with red and yellow beets: method

  • Boil the potatoes, let them cool then peel and mash them with a potato masher,
  • put them on the work surface together with one hundred twenty-five grams of flour, add the yolk and knead everything until it forms a very compact dough,
  • making run the mixture on the work surface with your hands, form cylinders, then cut them into pieces of one centimeter,
  • the gnocchi as soon as they are formed, they must be placed on a lightly floured surface waiting for cooking.
  • To clean and wash the beets, boil them in boiling water and when cooked, put them in a pan with the oil and the peeled garlic, season with salt and sauté for a few minutes, when cooked, cut them into pieces and allow to cool.
  • Prepare now the béchamel by melting the butter in a saucepan, add the remaining twenty-five grams of flour, stirring quickly, then pour in the milk, always stirring and adding the salt, nutmeg and pepper, continue stirring until the béchamel is it will cool down, then cover it with food film in contact and let it cool.
  • Hold aside some colored stalks of chard and the rest pass it in a robot making a puree,
  • mix chard cream with bechamel sauce,
  • then cook the gnocchi in boiling salted water and as soon as they come to the surface, transfer them with a slotted spoon to the pan containing the cream of chard and bechamel and mix everything together with a generous handful of vegetable parmesan.
  • Grease a baking dish with oil, transfer the gnocchi inside, season them on the surface with the set aside chard and a little vegetable parmesan,
  • bake and bake in a hot oven at 200 ° for about twenty minutes.
  • Cooking Remove from the oven and serve the gnocchi with red and yellow chard still hot.

 



One more idea:

If you have small cocotte, you can also cook the gnocchi in single and practical single portions.

You may be interested in other recipes for dressing potato gnocchi or other recipes with chard
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