Active Monday-Lose Weight In 30 Days & Beetroot Gnocchi Recipe

 Hello to everyone. It's Active Monday again. Today I would like to share with you a workout video from losing weight in 30 days program. If you want, you can also check the rest on youtube. And a very delicious beetroot gnocchi recipe to give you a power kick for the new week. Enjoy them and have a wonderful week's start. 

Beetroot gnocchi with poppy seed butter and parmesan 

Ingredients for 4 people: 

300 g beets 

600 g potatoes, 


60 grams of flour 

70 g cornstarch 

1 egg yolk 

1/2 tsp nutmeg, ground 

50 g flour for sprinkling 

150 grams of butter 

30 g poppy seeds, ground 

50g Parmesan salt 


Wash beets and cook unpeeled in a saucepan with approx. 1 liter of water and 1 teaspoon of salt for 60 minutes until soft. Wash and peel potatoes, halve large potatoes. Cover a pot with water, add 1 teaspoon salt and cook the potatoes covered for about 30 minutes until soft. 

Rinse the soft boiled beets with cold water, peel, cut into large cubes and mix finely in a blender with a hand blender. Strain the potatoes and let them evaporate briefly. Press the hot potatoes into a mixing bowl using a potato ricer. 

Immediately add flour, cornstarch, and egg yolk to the hot mixture and season with salt and nutmeg. Mix briskly with a wooden spoon. Knead the beetroot puree with the potato mixture. Bring plenty of salted water to a boil in a wide saucepan. Sprinkle flour on the work surface and place the gnocchi batter on top. Shape in portions into rolls 2 cm thick. Cut the rolls into 3 cm wide pieces. Sprinkle with flour and roll the pieces into olive-shaped balls. 

Using a fork, roll the balls with the ends of the tines on the work surface, making a cavity. Melt butter in a pan over medium heat. Sprinkle in the poppy seeds and roast for 1 minute while stirring. Mix with a pinch of salt and keep warm. Place the gnocchi in the boiling salted water, bring to a boil and turn the heat down. Leave to cook for about 2 minutes until the gnocchi float to the top. Remove with a sieve, drain and mix with the poppy seed butter. Finely grate the Parmesan over the gnocchi and serve hot.

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