Beetroot Gnocchi
Beets are good sources of vitamins and minerals, such as Folate (vitamin B9) important for normal tissue growth and cell function. Manganese, Potassium, Iron and Vitamin C.
Beets are higher in inorganic nitrates, which are converted in Nitric Oxide in your body. This substance relax muscle cells and dilate blood vessels and blood pressure goes down, reducing the levels. Cooked or raw, beets are a good source of dietary fiber.
Pesto is a traditional Italian sauce made with fresh basil, garlic, pinholes, salt, parmesan cheese and olive oil.
Serving size—- 2
Preparation time—-30 minutes
Ingredients :
- 4 medium cooked beetroot
- 1 cup of teff flour (or another flour of your choice)
- 3 tsp of arrowroot or cassava flour
- salt
- sliced onion
- 2 garlic cloves
- 2 tsp of coconut oil or ghee
For the Pesto Sauce:
- a bunch of fresh basil
- 1 garlic clove
- 2 tbsp of pinholes (soaked 1 hour)
- salt to taste
- 50g of parmesan cheese
- 1/2 cup of olive oil (you can add more if needs)
How to prepare Beetroot gnocchi:
1- Steam the beets, and when soft blend it.
2- In a medium pan, sauté the onion and garlic with the oil or butter ghee
3- Add the cooked beets and continue sautéing well mixing.
4- Add the salt and the flour. Stir well until the dough comes off the pan.
5- Remove from heat and let cool
6- Sprinkle with cassava or arrowroot flour a smooth surface and roll and shape the gnocchi
7- In a pan put water to boil with a little salt and carefully pour the gnocchi. As soon as they emerge you can remove from heat and place on a platter.
8- pesto sauce = blend all the ingredients until smoothie.
9- Arrange the gnocchi in a plate and cover with the pesto sauce.
Now you can enjoy this delicious meal!
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