Gnocchi made with beets feels like a splash of color in the kitchen, a way to elevate a simple dish with natural beauty. The process of roasting and pureeing the beets adds a smoky, earthy sweetness that pairs beautifully with the soft, pillowy gnocchi. It’s a dish that demands patience but rewards with an irresistible, vivid plate.
Why I keep returning to this recipe
The vivid color, the earthy sweetness, and the comforting chew make every batch feel like a small celebration. It’s imperfect, often messy, but always satisfying. Plus, it’s a reminder that humble ingredients can create something truly memorable.
Breaking down the beet and beyond
- Beets: Deeply earthy, sweet, and vibrant—key for that stunning color and flavor.
- Egg: Helps bind the dough, adds richness. Substitute with a flax egg for vegan.
- Ricotta: Creamy and mild, it keeps gnocchi tender. Yogurt works in a pinch.
- Parmesan: Salty and nutty, enhances flavor. Pecorino can replace for a sharper bite.
- Flour: Provides structure, but too much makes gnocchi dense. Use just enough to bring it together.
- Olive oil: Optional for a light drizzle or sauce base. Smells bright and fresh.
Tools of the trade for vibrant gnocchi preparation
- Oven: Roasts the beets evenly for deep flavor.
- Blender or Food Processor: Purees the beets into a smooth, vivid paste.
- Large Pot: Boils the gnocchi until tender.
- Slotted Spoon: Removes gnocchi from boiling water gently.
- Mixing Bowls and Dough Scraper: Helps combine ingredients and handle dough.
Step-by-step for perfect bloody beet gnocchi
Step 1: Preheat your oven to 200°C (390°F). Wrap the whole beets in foil and roast for about 50 minutes, or until tender when pierced with a fork.
Step 2: Peel the beets once cool enough to handle. Puree them in a blender until smooth, the color should be a deep, rich crimson.
Step 3: In a large bowl, combine the beet puree with 1 egg, 1 cup of ricotta, and 1/2 cup grated Parmesan. Mix well.
Step 4: Add 2 cups of all-purpose flour gradually, kneading gently until a soft dough forms. If the dough feels sticky, sprinkle in a little more flour.
Step 5: Divide the dough into four portions. Roll each into a long rope about 1 inch thick. Cut into 1-inch pieces.
Step 6: Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float to the surface, about 2-3 minutes.
Step 7: Remove with a slotted spoon. They should be firm but tender with a slight bounce.
Step 8: Optional: Toss with browned butter and sage, or your favorite sauce.
Step 9: Serve hot, with a sprinkle of extra Parmesan and a drizzle of olive oil.
Cooking checkpoints that save your gnocchi
- Beet puree should be smooth and vibrant, not watery or lumpy.
- Gnocchi dough should hold together without sticking excessively to your hands.
- Gnocchi float when done, but they should also be tender when you bite into one.
- Sauce should cling lightly without drowning the gnocchi or making them soggy.
Common pitfalls and how to fix them
- Dough feels overly wet or sticky.? Add a bit more flour if dough is too sticky.
- Gnocchi sink or stay dense.? Cook gnocchi slightly longer if they don’t float.
- Overcooking leads to a gluey texture.? Reduce heat immediately if gnocchi turn mushy.
- Gnocchi stick together after cooking.? Toss gnocchi in sauce quickly to prevent sticking.
Beet Gnocchi
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Wrap each beet in foil and roast for about 50 minutes until tender when pierced with a fork.
- Once cooled slightly, peel the beets using your hands or a paper towel to remove the skin, revealing the deep red flesh.
- Puree the peeled beets in a blender or food processor until smooth and vibrant in color, ensuring there are no lumps.
- In a large mixing bowl, combine the beet puree with the egg, ricotta, and grated Parmesan. Mix gently until well incorporated.
- Gradually add the flour to the mixture, folding and kneading gently until a soft dough forms. If it feels sticky, sprinkle in a little more flour.
- Divide the dough into four equal portions. Roll each portion into a long rope approximately 1 inch in diameter on a lightly floured surface.
- Cut each rope into 1-inch pieces, creating the gnocchi shape, and place them on a floured tray to prevent sticking.
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.
- Use a slotted spoon to remove the cooked gnocchi, and transfer them to a serving dish. They should be tender with a slight bounce when pressed.
- Optional: Toss the warm gnocchi with a drizzle of olive oil or your preferred sauce, and garnish with extra Parmesan if desired.
- Serve immediately, enjoying the vibrant color and earthy sweetness of these beautiful beet gnocchi.
Leave a Reply