INGREDIENTS
- – 300 g of bread
- – 100 g of milk
- – 150 g of flour
- – 200 g finely chopped beet leaves
- – 1 egg
- – 30 g of butter
- – 80 g of cheese (elective)
- – Salt and pepper as vital.
Scrumptious gnocchi made with previous leftover bread, accompanied by pesto, beet stems and leaves.
PROCEDURE:
1. Lower the bread into small cubes, place it in a bowl together with the remainder of the elements for an hour within the fridge. To combine.
2. Kind balls and place them on a baking sheet with sauce at 180 for approx. quarter-hour.
