{"id":12658,"date":"2023-01-04T17:38:45","date_gmt":"2023-01-04T16:38:45","guid":{"rendered":"https:\/\/blog.abanoverdi.com\/?p=12658"},"modified":"2023-01-09T11:57:40","modified_gmt":"2023-01-09T10:57:40","slug":"gnocchi-mit-roter-bete-aus-chioggia-und-walnuessen","status":"publish","type":"post","link":"https:\/\/blog.abanoverdi.com\/de\/gnocchi-mit-roter-bete-aus-chioggia-und-walnuessen\/","title":{"rendered":"GNOCCHI MIT ROTER BETE AUS CHIOGGIA UND WALN\u00dcSSEN"},"content":{"rendered":"<p>[vc_row disable_element=&#8220;yes&#8220; el_id=&#8220;blog&#8220;][vc_column width=&#8220;2\/3&#8243;][\/vc_column][vc_column width=&#8220;1\/3&#8243;][vc_row_inner css=&#8220;.vc_custom_1634122028792{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}&#8220;][vc_column_inner css=&#8220;.vc_custom_1634121763040{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}&#8220;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row el_id=&#8220;blog&#8220;][vc_column width=&#8220;2\/3&#8243;][vc_row_inner][vc_column_inner][vc_column_text]Das Rezept von Chefkoch Marco enth\u00e4lt kein Gluten und keine Eier und eignet sich deshalb auch f\u00fcr Personen mit Z\u00f6liakie. Ein leckeres Rezept, das schnell zubereitet ist.<\/p>\n<p><strong>SCHAUEN WIR UNS GEMEINSAM AN, WIE ES ZUBEREITET WIRD<\/strong>[\/vc_column_text][vc_single_image image=&#8220;12721&#8243; img_size=&#8220;700&#215;350&#8243;][vc_column_text]<\/p>\n<h3>ZUTATEN<\/h3>\n<p>(f\u00fcr 4 Personen)<\/p>\n<ul>\n<li>500 g Rote-Bete P\u00fcree (ist im Handel bereits vakuumiert und vorgegart erh\u00e4ltlich)<\/li>\n<li>70 g Maisst\u00e4rke<\/li>\n<li>70 g Kartoffelst\u00e4rke<\/li>\n<li>150 g Soja-Joghurt<\/li>\n<li>etwas Salz<\/li>\n<li>100 g Oliven\u00f6l Extra Vergine<\/li>\n<li>1 Handvoll gesch\u00e4lte Waln\u00fcsse<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=&#8220;2\/3&#8243;][vc_column_text css=&#8220;.vc_custom_1673256764430{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}&#8220;]<\/p>\n<h3>ZUBEREITUNG<\/h3>\n<p>Die Wurzeln der roten Bete abschneiden und die rote Bete unter flie\u00dfendem kaltem Wasser waschen. Die rote Bete gr\u00fcndlich waschen und in lauwarmem Wasser einweichen, wenn sich die Erde nicht vollst\u00e4ndig entfernen l\u00e4sst.<br \/>\nDann einen Topf mit Salzwasser zum Kochen bringen. Die gewaschenen und gesch\u00e4lten, ganzen Rote Bete Knollen dazugeben und ca. 40 Minuten kochen. Am besten sollte man dazu Handschuhe tragen, weil der rote Saft Flecken auf der Haut verursacht.<br \/>\nWenn Sie keine Zeit haben, die rote Bete zu kochen, finden Sie im Handel bereits fertiges Rote Bete P\u00fcree oder vorgegarte Rote Bete, die mit einer Gabel zu P\u00fcree zerdr\u00fcckt werden kann.<br \/>\nDann die Kartoffelst\u00e4rke zum Rote Bete P\u00fcree dazugeben. Die Masse anschlie\u00dfend auf 60\u00b0C erw\u00e4rmen, damit sie geliert. Die Masse abk\u00fchlen lassen und den Soja-Joghurt dazugeben.<br \/>\nNachdem der Joghurt gut mit der Masse vermengt worden ist, die Maisst\u00e4rke dazugeben und die Masse mit Salz abschmecken. Mit einem Eisportionierer oder 2 Teel\u00f6ffeln die Gnocchi formen.<br \/>\nSalzwasser in einem Topf zum Kochen bringen und die Gnocchi 1-2 Minuten im kochenden Wasser garen.<br \/>\nDie Gnocchi abgie\u00dfen und mit hei\u00dfem Oliven\u00f6l und den in Scheiben geschnittenen, leicht ger\u00f6steten Waln\u00fcssen anmachen.<br \/>\nDie St\u00e4rke wird vom Speichel gel\u00f6st, sodass die Gnocchi ihre gro\u00dfartigen pflanzlichen Aromen praktisch sofort im Mund entfalten.<br \/>\nGuten Appetit![\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8220;1\/3&#8243;]<div style=\"background-color:;height: 150px\" class=\"nicdark_section  \"><\/div>[vc_single_image image=&#8220;12729&#8243; img_size=&#8220;300&#215;600&#8243; alignment=&#8220;center&#8220;][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_column_text]<em><strong>Lassen Sie mich wissen, wie es gelaufen ist!<\/strong><\/em><\/p>\n<p><em>Ein Rezept von Chefkoch Marco Squizzato<\/em>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space height=&#8220;72px&#8220;][vc_separator][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space height=&#8220;52px&#8220;][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=&#8220;1\/2&#8243;][vc_column_text]Social:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8220;1\/2&#8243;][vc_raw_html]JTVCU2Fzc3lfU29jaWFsX1NoYXJlJTVE[\/vc_raw_html][vc_empty_space][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=&#8220;1\/3&#8243;][vc_widget_sidebar sidebar_id=&#8220;nicdark_sidebar&#8220;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row disable_element=&#8220;yes&#8220; el_id=&#8220;blog&#8220;][vc_column width=&#8220;2\/3&#8243;][\/vc_column][vc_column width=&#8220;1\/3&#8243;][vc_row_inner css=&#8220;.vc_custom_1634122028792{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}&#8220;][vc_column_inner css=&#8220;.vc_custom_1634121763040{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}&#8220;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row el_id=&#8220;blog&#8220;][vc_column width=&#8220;2\/3&#8243;][vc_row_inner][vc_column_inner][vc_column_text]Das Rezept von Chefkoch Marco enth\u00e4lt kein Gluten und keine Eier und eignet sich deshalb auch f\u00fcr Personen mit Z\u00f6liakie. Ein leckeres Rezept, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":12742,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[122],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>GNOCCHI MIT ROTER BETE AUS CHIOGGIA UND WALN\u00dcSSEN - Blog Hotel Terme Abano Verdi - Sito Ufficiale Hotel 4* Abano Terme<\/title>\n<meta name=\"description\" content=\"GNOCCHI MIT ROTER BETE AUS CHIOGGIA UND WALN\u00dcSSEN Gastronomischer Genuss Blog Hotel Terme Abano Verdi - Sito Ufficiale Hotel 4* Abano Terme\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.abanoverdi.com\/de\/gnocchi-mit-roter-bete-aus-chioggia-und-walnuessen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GNOCCHI MIT ROTER BETE AUS CHIOGGIA UND WALN\u00dcSSEN - 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