Beetroot dumplings

Beetroot dumplings

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June 7, 2022
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Category Main
Country Italy
Prep 15 mins
Cook 30 mins
Ready-in 45 mins
Yields 2 people
Skill Level Easy


100 g precooked beets (boiled)
130 g stale bread
120 g semolina
100 ml egg white (4 egg whites)
40 g Parmigiano Reggiano cheese
40 g broken bread croutons
80 g vegetable milk
For the sauce:
270 g liquid cream
1 leek
sachet of saffron

Nutritional Table

Energy 491
Protein 22 g
Lipids 35 g
Carbohydrate 110 g
Sodium 308 mg
Phosphate 273 mg
Potassium 376 mg

Cooking Method


  1. Soak stable bread in the milk
  2. Cut the beetroot into small pieces and blend
  3. Drain the bread from the milk and crumble it with fingers
  4. Add the beetroot to the bread and then add all the other ingredients one by one, mixing each time
  5. Mix the mixture carefully and create meatballs of about 80 g each and place them on a tray
  6. Prepare the saffron sauce by starting to slice the leek
  7. Pour the cream into a saucepan and add the leek.
  8. Cook for 10-15 minutes over low heat
  9. Remove from heat add saffron and blend
  10. Cook the dumplings in abundant boiling water for about 10 minutes.
  11. Serve them on a bed of leek and saffron sauce