Ingredients for 4 people:

  • 1 kg floury potatoes
  • 3 cooked red beets
  • 240 g flour
  • 50 g butter
  • 1 egg
  • 200 g fresh goat cheese
  • 200 g basil 
  • 4 chopped walnuts
  • salt and pepper


Cook unpeeled potatoes in boiling salted water for approximately one hour. When they are ready, peel off the skin and mash them through a sieve. Roll out the purée on a smooth surface. Mash the beets and pass them through a sieve to get a uniform texture. Knead the potatoes with flour, egg, beets and 30 g butter. Once you get an elastic pink dough, divide it into rolls and then into little gnocchi. Cook them in salted boiling water. Meanwhile melt the butter in a pan together with goat cheese and finely chopped basil. Stir until a thick cream forms. Now sauté the gnocchi in this cheese sauce and serve with a dusting of walnut.