Beet Sparrows with Gorgonzola Sauce

Pasta dishes are always a good idea!

1. beet properly rinse, cook in salted water about 45 min soft on the stove, peel and cut into pieces. Let cool, then make into puree. Season with salt, new spices and pepper.

Add eggs, flour and enough cow’s milk to the beet puree to make a smooth spaetzle dough.

Pour the dough either through a spaetzle press or through a coarse sieve (vegetable steamer) in portions into tap water, let it bubble up and cook on the stove until fork-tender (the spatulas are fork-tender when they float on the surface of the water).

Immediately cool sparrows, pour into baking dish, add butter on top and keep warm in oven.

To prepare the sauce, chop cheese a little and pour it into cow’s milk while stirring and bring to a boil. Add whipped cream and dissolve it all together leisurely until a creamy sauce is formed.

Next, offer everything together and bon appétit

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