Beetroot Dumplings

Name: Beetroot Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Precooked beets 3.5 oz; Stale bread 4.6 oz; Type 00 flour 1 cup; Eggs (approximately 2) 3.5 oz; Whole milk &frac13; cup; Parmigiano Reggiano PDO cheese 1.4 oz; Breadcrumbs 5 &frac13; tbsp; Marjoram to taste; Fine salt to taste; Fresh liquid cream 1 &frac18; cup; Leeks 1; Saffron (2 packets) 0.1 tsp; Fine salt to taste

it br es de fr

256

Calories per serving

Vegetarian

Energy Kcal 256
Carbohydrates g 31.5
of which sugars g 4
Protein g 9.3
Fats g 10.3
of which saturated fat g 5.65
Fiber g 1.9
Cholesterol mg 79
Sodium mg 336

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Makes: 8 pieces
Cost: Average

PRESENTATION

So, let's talk about beetroot canederli. This dish, a real gem from Trentino-Alto Adige, puts a modern twist on those classic Tyrolean dumplings. Traditionally, you get them with stale bread, speck and cheese, right? And you know what? They usually float around in a moist, savory broth. But here's the thing, this version brings earthy beetroot to the mix, turning the dumplings an eye-catching amaranth shade—seriously cool, huh?

Served up with a creamy saffron sauce, these beetroot dumplings offer a pop of color and such a delicate taste. Hard to forget, really. Folks in northern Italy love switching up ingredients—sometimes it’s spinach, sometimes extra cheese—so it’s no wonder that beetroot canederli feels fresh yet totally at home.

You'll see these at holiday meals or when someone wants to wow their guests. I mean, who does not want something that looks fancy but feels familiar, right? And when you dig in, the outside is tender with a bit of chew, while the inside stays moist and flavorful. The beetroot gives it that gentle earthiness, while the saffron sauce adds a sweet and floral kick that makes the whole thing really shine.

Compared to other beetroot dishes—like beetroot knödel or ravioli—these dumplings show how the region mixes old traditions with new ideas. Plus, using leftover bread? It fits right into the mountain cooking style of Trentino-Alto Adige. Nothing goes to waste, and every meal is hearty. Seriously good.

People might serve these as a first course during family dinners, or chop them up as warm beetroot appetizers at a party. No question, beetroot canederli will get a few surprised looks—both for the color and the flavor. Don’t be shy about trying different twists. Add nuts or herbs to make it your own. And look, a sprinkle of parmesan can add just the right richness to finish the dish perfectly.

Pretty much the best way to enjoy a meal!

INGREDIENTS

256

Calories per serving

Ingredients for about 8 dumplings: Precooked beets 3.5 oz (100 g); Stale bread 4.6 oz (130 g); Type 00 flour 1 cup (120 g); Eggs 3.5 oz (100 g) - (approximately 2); Whole milk ⅓ cup (80 g); Parmigiano Reggiano PDO cheese 1.4 oz (40 g); Breadcrumbs 5 ⅓ tbsp (40 g); Marjoram to taste; Fine salt to taste

For the saffron sauce: Fresh liquid cream 1 ⅛ cup (270 g); Leeks 1; Saffron 0.1 tsp (0.25 g) - (2 packets); Fine salt to taste

Preparation

How to prepare Beetroot Dumplings

To prepare the beetroot dumplings, start by removing the crust from the bread 1, then cut it into pieces 2 and place it in a bowl. Pour the milk 3

and let it soak, crumbling the bread with your fingers 4. Cut the beetroot into pieces 5, place it in a tall-sided glass, and blend it with an immersion blender 6.

You need to obtain a smooth purée 7. Add the blended beetroot to the bread 8 and then add all the other ingredients one by one, mixing each time to incorporate: then add the grated cheese 9,

the whole eggs 10, the flour 11, the salt 12

and finally the breadcrumbs 13. Mix the dough carefully and create meatballs of about 3 oz each 14. As you form the meatballs, place them on a tray 15.

Move on to preparing the saffron sauce: trim and slice the leek 16, then pour the cream into a saucepan and add the leek slices 17. Cook for about 15-20 minutes over low heat 18, making sure that the cream doesn't overflow from the saucepan.

Transfer the leek cream into the tall glass of the blender 19, add the saffron powder 20, and blend everything with the immersion blender 21.

You will obtain a dense ocher-colored cream 22, add salt to it 23 and keep it warm. Now, cook the dumplings in plenty of salted boiling water for about 10 minutes 24,