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Beetroot dumplings

Easy, 45 minutes

Beetroot dumplings

Level: Easy

Preparation time: 15 minutes

Cooking time: 30 minutes

Yields: 2 people

Country: Italy


Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia



  • 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

Calorías por porción

491 kcal


g 110


g 35


mg 273


mg 376


g 22


mg 308


  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 your 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.

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