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
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