Beet Gnocchi with Spinach Parmesan Sauce
½ lb. beets, washed, boiled, peeled, pureed
Mix potato and beets, add ½ tsp salt and ¼ tsp pepper. Sprinkle ¼ c flour on cleaned surface, add potato mixture, kneed, adding additional flour until dough is soft and pliable. Working with ½ of the dough, roll into long even rope about ½ in thick. Cut into ½ in. lengths. Roll each piece along the tines of a fork. Lay out on wax paper. Cook in gently boiling water, a few at a time. They will float when cooked.
|Nutritional Information||Servings 4|
|Calories per serving