Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi with beetroot, with lemon cream and pistachios
- Potato gnocchi with beetroot: 400 g
- Lemon: 1
- Egg yolk: 1
- Cooking cream: to taste
- Grated cheese: 3 tablespoons
- Chopped pistachios: to taste
- Extra virgin olive oil: to taste
- Water: 100 ml
Preparation
In a large skillet, heat the salted water and when it starts boiling add the gnocchi.
In a bowl, pour the juice of half a lemon, add the egg yolk, two spoonsful of cooking cream, a drizzle of oil, grated cheese, salt and pepper. Stir with the help of a whisk.
When the gnocchi are half cooked pour the cream and stir with a wooden spoon, adjust the salt and wait until the gnocchi are cooked. Serve and top with lemon zests and chopped pistachios.
Thanks to sandro_24_nutritions