Inside the Rustic Kitchen · by Emily
Beetroot Gnudi in Sage and Butter
NUTRITION · PER SERVING35M COOK
CAL 38%·PRO 70%
CARBS 53G28% OF CAL
6G FIBER1G ADDED5G INTRINSIC41G OTHER6G TOTAL SUGAR
FAT 46G55% OF CAL
18G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pink ricotta dumplings with beets, nutmeg, and parmesan, served in a butter-sage sauce. These impressive Italian gnudi are delicate and elegant, perfect for date night or special occasions.
mainitalian🍲 stockpot🌀 blender⚙️ food processor🍳 skillet🔥 ovenvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3.5 oz (100g/about 1 medium sized ) raw beetroot (skin still on)
- 8.8 oz (250g) 1 cup ricotta (good quality)
- 1 egg
- 1/2 cup (70g) flour
- 1/3 cup (75g) parmesan (freshly grated)
- 1/2 tsp nutmeg
- 1/2 lemon zest (unwaxed)
- Salt and pepper
- 1/3 cup (70g) butter
- 5-6 sage leaves
- lemon zest (for garnish)
At a glance
PER SERVING · TIME 35M
CAL 38%·PRO 70%
CARBS 53G28% OF CAL
6G FIBER1G ADDED5G INTRINSIC41G OTHER6G TOTAL SUGAR
FAT 46G55% OF CAL
18G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 5m
- Sodium
- 1435mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 765mg
- Calcium
- 711mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1435MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.