Beet gnocchi with mushrooms and spinach

Ingredients

• 200 g of red beet
• 200 g of firm, waxy apples
• 100 g of mushrooms
• 50 g of spinach leaves
• 100 g of flour
• 4 tablespoons of olive oil
• salt
• pepper

Wash and peel the beetroot and parsnips, then chop them into small pieces and simmer them, covered, in a saucepan for 25 minutes.

While you’re doing that, wash the spinach and mushrooms, then slice the mushrooms.

Mash the beetroot and apples until smooth. Add the flour and salt, then knead by hand until a smooth dough forms. Shape the dough into sausage-like forms, about an inch thick, and cut them into pieces about 2 cm long. Use a fork to make small indentations in each piece. Poach the gnocchi for 2-3 minutes in gently simmering salted water until they float to the surface.

Heat 1 tablespoon of oil in a frying pan and cook the mushrooms. Season with salt and pepper, then remove the mushrooms. Heat the remaining oil in the pan.

Remove the gnocchi with a slotted spoon, drain them, and then brown them in olive oil. Arrange them on a plate with the mushrooms and spinach.