Preparation

Step: 1/14

Wash the potatoes and boil in salted water for 30 minutes.

Step: 2/14

Peel and dice the beetroot.

Step: 3/14

Boil the beetroot in salted water with the vinegar for 15 minutes.

Step: 4/14

Drain the potatoes, peel and press through a potato ricer onto a floured surface. Allow the steam to evaporate.

Step: 5/14

Pour the beetroot into a sieve, drain well and let the steam evaporate. Finely puree with a blender.

Step: 6/14

Add to the mashed potato, season with salt and nutmeg and quickly knead with the egg and flour to a smooth dough. If necessary, add some extra flour.

Step: 7/14

Blanch the spinach in salted water, rinse in cold water, press out the water and chop the leaves.

Step: 8/14

Mix with the Parmesan and egg yolk. Season the mixture with salt, pepper and nutmeg.

Step: 9/14

Flatten out the potato dough on a little flour to about 3mm thickness and cut out 4-5cm circles. Place 1 tsp of spinach in the middle of each circle.

Step: 10/14

Cover with a second dough circle and press the edges well to seal. If the edges do not stoick together well, brush with beaten egg white.

Step: 11/14

Peel and finely chop the shallot.

Step: 12/14

Wash the parsley, shake dry and cut into fine strips.

Step: 13/14

Clean the chanterelles and place them in a hot pan with the butter. Add the parsley and shallots and fry for 2-3 minutes. Season with salt and pepper.

Step: 14/14

Boil the gnocchi in boiling salted water for 3-4 minutes until they float to the surface. Remove from the water with a slotted spoon, drain, place on the chanterelles and serve.