Nhoque de Beterraba

Nhoque de Beterraba is a vibrant Brazilian dish featuring soft and earthy beet gnocchi, making it a delightful gluten-free pasta option. Served with a light sage butter sauce, it offers a unique twist on traditional gnocchi that is both visually stunning and delicious.

Ingredients

• Beetroot - 200 grams, cooked and mashed
• Potato - 200 grams, cooked and mashed
• Gluten-free flour - 150 grams
• Egg - 1 large
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Butter - 50 grams
• Fresh sage leaves - 10 grams
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. In a large bowl, combine the mashed beetroot and potato until smooth.
2. Add the egg, salt, and black pepper to the mixture and mix well.
3. Gradually add the gluten-free flour, mixing until a dough forms. If the dough is too sticky, add a little more flour.
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope about 1.5 cm thick, then cut into 2 cm pieces to form the gnocchi.
5. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, cooking in batches. They are done when they float to the surface, about 2-3 minutes.
6. Using a slotted spoon, remove the cooked gnocchi and transfer them to a plate.
7. In a skillet, melt the butter over medium heat. Add the sage leaves and cook for 1-2 minutes until fragrant.
8. Add the gnocchi to the skillet and toss gently to coat in the sage butter. Cook for another 2-3 minutes until heated through.
9. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from beetroot, promoting overall health.
• Gluten-free, making it suitable for those with gluten intolerances.

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