Code F09

Nettle gnocchetti on creamed red turnip and Gorgonzola PDO with celery and carrot mirepois



Ingredients for 4 people

100 g precooked beetroot

100 g gorgonzola PDO

30 ml fresh cream or milk

1 pinch of salt

1 pinch of ground black pepper

100 g carrots

100 g celery cores

400 g Laboratorio Tortellini® Nettle gnocchetti

50 g butter


Roughly chop the beets and place them in a sufficiently deep glass. Blend the beetroot with an immersion blender and pour in the cream.

Gently melt the gorgonzola PDO and add the resulting cream to the beetroot purée. Mix and season with salt and pepper, while checking the consistency.

Wash and finely dice (about 2 mm) both celery and carrots and store in cold water, possibly carbonated.

Boil the Laboratorio Tortellini® Nettle gnocchetti in plenty of salted water until they float to the surface, then drain and sauté in a little melted butter.

Arrange the creamed red turnip and gorgonzola PDO on a serving dish, lay the hot, freshly drained gnocchetti on top and finish with the celery and carrot mirepois.


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