Beet gnocchi are a variation on traditional Italian potato gnocchi, in which cooked beets are incorporated into the dough to give the gnocchi a vibrant reddish-purple color and a subtly sweet and earthy flavor.
The incorporation of beets not only makes the dish visually appealing, but also transforms a traditional dish into a new and original one with its vibrant color and sweet flavor.
A perfect idea for the weekend, a dinner with friends or an important event, these soft and fluffy beet gnocchi are simply...perfect.
For the topping, we have chosen a cream made with Taleggio cheese, which has an intense and enveloping taste that contrasts with the sweetness of the gnocchi.
But if you prefer, you can also serve them in the classic way, with butter, sage and parmigiano. They will be amazing! The general advice is not to hide their beautiful red color with the sauce.
We recommend making the beet gnocchi rather small (2 cm - ¾ inch maximum) to speed up cooking. In fact, if they take longer to cook, the beautiful red color of the beets tends to fade.
The recipe for beet gnocchi is not difficult and will allow you to make a very tasty and unusual dish! Learn how to make them by following our step-by-step directions and tips.
Ingredients
- Prep Time: 1H
- Cook Time: 5 Min
- Servings: 4
For Beet Gnocchi
- 500 g (1,1 pound) of russet potatoes (cooked and peeled)
- 150 g (5 oz) of red beets (cooked and peeled)
- 300 g (2 cup) of flour
- 1 medium egg
- ½ teaspoon of fine salt
For the Seasoning
Taleggio Cream:
- 150 g (5 oz)of Taleggio cheese
- 150 ml (⅔ cup) of whole milk
Instructions
The Gnocchi Dough
Step 1) - Place the potatoes in a pot with plenty of cold water. Boil them and then peel them. Likewise, cook the beets in water or in the oven. Peel them and cut them into pieces.
Step 2) - Mash the potatoes with a potato masher. Then blend the beets and reduce them to a puree.
Step 3) - Add the beet puree to the mashed potatoes and mix.
Step 4) - Add the egg and salt and mix well. Finally, add the flour.
PLEASE NOTE: Add the flour a little at a time. The recommended amount is only a suggestion as much depends on the consistency of the potatoes. Combine the flour and knead until the dough no longer sticks to your hands and is firm.
Step 5) - Knead the ingredients until the dough is smooth and soft.
Making Gnocchi
Step 6) - Take some of the dough and form long ropes with your hands. Cut small pieces of dough to make gnocchi. Always keep the work surface well floured to prevent the dough from sticking.
PLEASE NOTE: Do not make the gnocchi very large, maximum 2 cm (2/4 inch). This will shorten the cooking time. Longer cooking would fade the beautiful color of the beets!
The Cooking
Step 7) - Place the gnocchi on a floured tea towel and let them rest at room temperature for about 20 minutes.
PLEASE NOTE: This resting time allows the starches in the potatoes and flour to absorb excess moisture. The gnocchi will be drier and firmer.
Fill a large pot with water and bring to a boil. When it boils, add the coarse salt.
Then add the gnocchi, a few at a time. Cook until the gnocchi rise to the surface.
When you see them floating, drain the gnocchi with a slotted spoon. Your beet gnocchi are ready. You can season them.
The Seasonig
For these pretty beet gnocchi, we recommend seasonings that complement their sweetness.
NO to rich tomato sauces. They will not only mask the sweetness of the beets, but also their beautiful color.
For this topping, you need to make a cheese fondue melted in milk. You need to choose a cheese that melts and, above all, one with a strong taste that contrasts well with the sweetness of the gnocchi.
We chose Taleggio (a typical cheese from Northern Italy) with a very intense and enveloping taste. Gorgonzola or Fontina are also excellent for this recipe.
Remove the rind from the cheese and cut it into pieces. Place it in a saucepan with the milk and melt over a low heat, stirring constantly.
Make a base of this cream cheese in the dish, place the beet gnocchi in the middle and serve.
YOU MUST ALSO TRY:
- Ricotta Gnocchi Recipe
- Pumpkin Gnocchi Recipe
- Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese
- How to Make Gnocchi alla Romana
Storage
Uncooked Gnocchi
Uncooked beet dumplings cannot be stored for a long time in the refrigerator.
You need to let them sit at room temperature for no more than 20-30 minutes and then cook them.
Uncooked gnocchi can be frozen.
Arrange the gnocchi on floured trays spaced well apart. Place the trays in the freezer. Wait 2 to 3 hours, then place them in plastic food bags and put them back in the freezer.
Do not put freshly made gnocchi in the plastic bags while they are still soft or they will stick together!
Cook the frozen gnocchi in boiling water straight from the freezer. This way they will retain the softness and texture of freshly made gnocchi.
Cooked Gnocchi
Leftover cooked gnocchi can be stored in the refrigerator in an airtight container for up to a day. Reheat them by tossing them in a pan with a drizzle of oil or butter, or by microwaving or baking.
Do not freeze cooked gnocchi.
Variation
This is the simplest and most traditional sauce.
Melt 30 g (⅓ stick) of unsalted butter in a saucepan over low heat and add 3-4 sage leaves. Allow the butter to infuse with the sage for a few minutes. Pour this sauce over the gnocchi and stir gently.
Add grated Parmigiano cheese to taste and serve.
Recipe Card
Beet Gnocchi Recipe
Ingredients
For the Beet Gnocchi
- 500 g potatoes 1.1 pound of russet (cooked and peeled)
- 150 g beets 5 oz (cooked and peeled)
- 300 g flour 2 cup
- 1 egg medium
- ½ teaspoon salt
For the Seasoning
- 150 g cheese 5 oz, Taleggio
- 150 ml milk ⅔ cup, whole
Instructions
- Place the potatoes in a pot with plenty of cold water. Boil them and then peel them. Likewise, cook the beets in water or in the oven. Peel them and cut them into pieces.
- Mash the potatoes with a potato masher. Then blend the beets and reduce them to a puree.
- Add the beet puree to the mashed potatoes and mix.
- Add the egg and salt and mix well. Finally, add the flour.
- Knead the ingredients until the dough is smooth and soft.
- Take some of the dough and form long ropes with your hands. Cut small pieces of dough to make gnocchi. Always keep the work surface well floured to prevent the dough from sticking.
- Place the gnocchi on a floured tea towel and let them rest at room temperature for about 20 minutes.
- Fill a large pot with water and bring to a boil. When it boils, add the coarse salt. Then add the gnocchi, a few at a time. Cook until the gnocchi rise to the surface.
- When you see them floating, drain the gnocchi with a slotted spoon. Your beet gnocchi are ready. You can season them.
- Remove the rind from the cheese and cut it into pieces. Place it in a saucepan with the milk and melt over a low heat, stirring constantly.
- Make a base of this cream cheese in the dish, place the beet gnocchi in the middle and serve.
Leave a Reply