Beetroot Gnocchetti with Taleggio Fondue
"Are you looking for a first course that combines originality and refined taste? Our homemade **beetroot gnocchetti** with taleggio fondue are the answer! A **vegetarian recipe**, naturally without eggs and nuts, also perfect for those following the Mediterranean diet or a flexitarian diet. In just 70 minutes, bring an explosion of color and flavor to the table with this delicious **taleggio fondue**."
Dietary Information
Servings:
- 1
Cook the potato in boiling water 1 for about 30 minutes or until soft. Meanwhile, blend the already cooked beetroot 2, until you get a homogeneous mixture 3.
- 2
Mash the potatoes on the work surface 4, add the beetroot 5, a pinch of salt and the flour 6.
- 3
Knead 7 until you form a dough 8. Cut the dough into pieces 9, so that it is easier to work with.
- 4
Helping yourself with a little flour, create bigoli with a diameter of about 2 cm 10 and cut them to form the gnocchetti 11. Dip them in plenty of boiling salted water 12 and cook for a few minutes.
- 5
Drain them and transfer them to a pan with a drizzle of oil 13, add the arugula 14 and sauté for a few minutes 15.
- 6
Meanwhile, prepare the fondue by putting the milk in a saucepan 16, add the taleggio 17, bring to a boil 18 and completely melt the cheese.
- 7
Pour the fondue on the bottom of the plate 19, add the gnocchi 20. Your beetroot gnocchetti with taleggio fondue are ready to be served 21.
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