Beetroot Spätzle with Gorgonzola and walnut sauce
Published on 10 March 2025
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Small irregular dumplings from Germany and Tyrol, well known here. Make plain with meat or add vegetables and chosen sauce. A Spätzle tool is needed, sold in houseware shops or supermarkets.
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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SAUCE
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Method
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- Step 1 of 11
Use convenient vacuum-packed cooked beetroot. I put chopped beetroot, eggs, salt and water in a container.
- Step 2 of 11
I blend.
- Step 3 of 11
I add flour.
- Step 4 of 11
I blend to semi-thick batter and rest half an hour while making sauce.
- Step 5 of 11
I heat chopped Gorgonzola, Parmesan and cream in a small pan.
- Step 6 of 11
I melt and add milk for fluid sauce; blend if wanted.
- Step 7 of 11
I boil salted water, rest the tool on top, add batter and move the slider so dumplings fall into water and set.
- Step 8 of 11
They float after a few minutes.
- Step 9 of 11
I drain into Gorgonzola sauce and gently mix.
- Step 10 of 11
I chop walnuts.
- Step 11 of 11
I plate dumplings, walnuts, beetroot cubes and pepper.
Original source: https://incucinaconlilly.com/2025/03/10/spazle-di-barbabietole-con-salsa-al-gorgonzola-e-noci/