All-red gnocchi

Potato gnocchi with beetroot
400
g
Beetroot
1
Guanciale thick slice
1
Red onion of Tropea
1
Shallot
½
Butter
1
knob
Water
100
ml
    ï‹¥

    Preparation

    Wash and boil the beet, blend, pass through a chinois, then transfer to a skillet with oil and half a shallot.
    In a skillet, fry the diced guanciale with a knob of butter, add water, salt, stir-fry for 3 minutes.
    Brush the plate with blended beet, add the gnocchi with guanciale and top with leaves to taste.

    Thanks to Make & Magna

    Rapa Rossa

    l

    3 tips for a perfect dish

    How to best prepare products mamma emma in 3 easy steps
    1

    Make your own sauce

    Create your own sauce to your liking and bring it to temperature. Add 100 ml of water. Don’t be afraid to thin the sauce too much.

    2

    Add product

    Once the sauce and water have returned to temperature, pour in a packet of mamma emma.

    3

    Pan fry for 3 minutes

    Stir gently for about 3 minutes, the time needed for the sauce to thicken. If necessary, while cooking, add a little water to soften it.

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