Potato and beetroot gnocchi with cheese sauce and walnuts

Gnocchi are Italian dumplings made from wheat flour or semolina with various additives. We will make dough for dumplings from potatoes, beets, flour and eggs. Due to the beets, the gnocchi will sparkle with new, bright colors. The texture of the dish will be enriched by walnuts, and the sauce made from blue cheese and cream will help to give the gnocchi a rich taste and originality.

Ingredients

• For the test:
• Potatoes - 250 g (3 pcs.)
• Beets - 60 g (1 pc.)
• Wheat flour - 80 g (0.5 cups with a capacity of 250 ml)
• Egg - 1 pc.
• Salt to taste
• For the sauce:
• Blue cheese (such as gorgonzola) - 120 g
• Cream (30% fat) - 80 ml
• Salt to taste

Directions

1. First you need to boil vegetables. You can boil vegetables in one pot.
2. Wash the vegetables thoroughly, cover with water and bring to a boil. Boil potatoes for 15 minutes, beets for 1 hour.
3. Cool and peel the beets and potatoes.
4. Prepare the rest of the ingredients.
5. Grate potatoes and beets on a fine-grated grater (potatoes can also be crushed with a potato grinder).
6. Add salt and an egg to the chopped vegetables. Add flour little by little.
7. Use a spatula to combine the ingredients into a homogeneous dough. It should gather into a ball and keep its shape. You may need more flour - it depends on the juiciness of the beets and the size of the eggs.
8. Dry the walnuts in a dry frying pan, stirring constantly, for 2-3 minutes.
9. For the sauce, combine the cream and blue cheese in a saucepan, place the saucepan on the stove.
10. Heat the contents of the saucepan, stirring constantly, over low heat until the cheese is fully combined with the cream. Then cook for 2 more minutes - the sauce will thicken.
11. Remove sauce from heat and cool. Add salt very carefully, try constantly, because the cheese already contains salt, and sometimes you don't need to add salt to the sauce at all.
12. Sprinkle the board with flour and put the potato and beetroot dough there. Roll the dough into a sausage and cut into 1-2 cm pieces.
13. Dip the fork into the flour, and then lightly press down on the gnocchi, leaving a characteristic striped pattern.
14. Prepare all the dumplings for boiling in the same way. If you have made a very large portion, the molded gnocchi can be placed in the freezer and cooked next time.
15. Boil 1.5 liters of water, add salt and dip the gnocchi in boiling water.
16. Boil the gnocchi in boiling water for 1 to 2 minutes after they come to the surface. Then remove them with a slotted spoon and transfer to plates.
17. Serve these beetroot gnocchi in a deep bowl. Add the toasted nuts to a plate and generously pour the cheese and cream sauce over the dish.
18. Beet gnocchi with cheese sauce and walnuts are ready to serve. Serve this dish warm.
19. Garnish with fresh herbs such as rucola or basil for extra flavor.
20. Delicate, soft gnocchi with a beautiful beetroot flavor, crunchy nuts and a bright salty creamy sauce with an original taste of blue cheese - a perfect combination.
21. Bon Appetit!