Potato and Beetroot Gnocchi Stuffed with Smoked Cheese

Name: Potato and Beetroot Gnocchi Stuffed with Smoked Cheese - Dimitrina N.
Ingredients: For gnocchi: 400 g peeled potatoes; 150; 200 g flour 00; 1 cooked or baked beetroot (the size of a mandarin) peeled; salt. For the filling: smoked scamorza or another cheese cut into cubes; butter the size of a walnut.

Meat - Potato and Beetroot Gnocchi Stuffed with Smoked Cheese by Dimitrina N. - Recipia

To prepare these delicious beetroot and cheese gnocchi, we start by boiling the potatoes in a pot of salted water, making sure to let them cook until they are soft. It is recommended to use starchy potatoes, which will provide a better texture for the dough. Once the potatoes are cooked, we drain them and let them cool slightly, then we mash them using a potato masher or, if you prefer, you can finely chop them with a blender or food processor. In a large bowl, we sift the flour, which will help aerate it and prevent lumps from forming in the dough. We add the grated beetroot, which will give a vibrant hue to the gnocchi, and the mashed potatoes. We continue by adding salt, being careful not to overdo it, as the potatoes and cheese we will use later may already add a salty flavor. We start with 150 grams of flour and mix well, then evaluate the consistency of the dough. It should be soft but not sticky. If necessary, we gradually add the remaining flour, up to a maximum of 200 grams. Once we have a uniform dough, we start forming the gnocchi. We divide the dough into rolls and, from each roll, cut small pieces. In the middle of each piece, we insert a cube of cheese or cheddar, then shape them into oval or round forms, depending on personal preferences. To give them the characteristic appearance, we use a special gnocchi tool or, in its absence, we can use the tines of a fork or a grater, thus creating grooves or indentations on each gnocchi. These will help catch the sauce, adding extra flavor. In a large pot, we bring salted water to a boil. Using a long-handled spatula, we carefully introduce the gnocchi, making sure not to overcrowd them, to prevent them from sticking to the bottom of the pot. We boil the gnocchi until they rise to the surface, which will take a few minutes. Once cooked, we remove them with a slotted spatula and transfer them to a pan where we previously melted butter. Here, we gently toss them, moving the pan to evenly coat them with the melted butter. For extra flavor, we can grate Parmesan, Grana Padano, or cheddar on top, transforming this dish into a true delicacy. These beetroot gnocchi are perfect to be served as a main dish or as a side, and they will surely impress with their color and taste. Enjoy your meal!