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Beet Gnocchi

Beet gnocchi are vibrant, tender dumplings made with roasted beets blended into a smooth puree, combined with ricotta and Parmesan to create a soft, pillowy texture. The dough is gently shaped into small pieces and boiled until they float, resulting in colorful, delicate bites. Served with your favorite sauce, they offer a beautiful and earthy addition to any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large beets whole, scrubbed
  • 1 cup ricotta cheese or yogurt as a substitute
  • 1/2 cup Parmesan cheese freshly grated
  • 1 large egg or flax egg for vegan
  • 2 cups all-purpose flour plus extra if needed
  • 2 tablespoons olive oil optional, for serving

Equipment

  • Oven
  • Blender or Food Processor
  • Large pot
  • Slotted spoon
  • Mixing bowls
  • Dough Scraper

Method
 

  1. 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.
  2. Once cooled slightly, peel the beets using your hands or a paper towel to remove the skin, revealing the deep red flesh.
  3. Puree the peeled beets in a blender or food processor until smooth and vibrant in color, ensuring there are no lumps.
  4. In a large mixing bowl, combine the beet puree with the egg, ricotta, and grated Parmesan. Mix gently until well incorporated.
  5. 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.
  6. Divide the dough into four equal portions. Roll each portion into a long rope approximately 1 inch in diameter on a lightly floured surface.
  7. Cut each rope into 1-inch pieces, creating the gnocchi shape, and place them on a floured tray to prevent sticking.
  8. 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.
  9. 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.
  10. Optional: Toss the warm gnocchi with a drizzle of olive oil or your preferred sauce, and garnish with extra Parmesan if desired.
  11. Serve immediately, enjoying the vibrant color and earthy sweetness of these beautiful beet gnocchi.

Notes

Ensure the beet puree is smooth and not watery. Handle the dough gently to keep gnocchi light and tender. Adjust flour as needed for perfect consistency.