Beet Gnocchi

Name: Beet Gnocchi
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Precooked beets 1 cup; Potatoes (old) 2.2 lbs; Type 00 flour 2.8 cups; Eggs (small) 1; Fine salt to taste; Remilled durum wheat semolina to taste

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Beet gnocchi—really really colorful—brings a splash of fun to the table, making it one of the most playful first courses from Northern Italy. And listen, in regions like Lombardy and Trentino, people use beetroot to naturally give pasta that deep, vivid shade of red. You’ll see homemade beet gnocchi pop up at family meals, especially when someone wants to wow everyone with something kinda different. Folks love how beetroot turns simple gnocchi into a dish that’s both soft and a little earthy. Plus, it looks awesome on the plate. Serve these with a quick toss in sage butter or topped with rich Italian cheeses like stracciatella—so so creamy. The beet flavor? Not too strong. Really lets those toppings shine.

In Italian kitchens, it’s all about playing around with gnocchi ingredients. You know, colorful twists like zucchini, pumpkin, or even eggplant gnocchi sit right alongside beet gnocchi. And here's the thing—beetroot works especially well because it keeps things moist and adds a hint of sweet earthiness you just don’t find in regular potato gnocchi. Some families use pre-cooked beets—super handy—for their beet gnocchi recipe when they’re having guests over. You know, to impress. It’s a fun way to show off some creativity and bring fresh energy to the table. And look, pairing these silky gnocchi with roasted cherry tomatoes, a spoonful of ricotta, or a drizzle of brown butter really makes each bite sing.

People who love to tinker in the kitchen end up with plates full of colorful, velvety dumplings. They feel special, not too fancy. When you want to make dinner more lively or add a bit of art to your food, beet gnocchi is a go-to that roots in Northern Italian traditions but leaves plenty of room to play. It's perfect for those who love to blend tradition with innovation, making every meal a little more exciting. For real, can’t go wrong.

INGREDIENTS

For the dough: Precooked beets 1 cup (150 g); Potatoes 2.2 lbs (1 kg) - (old); Type 00 flour 2.8 cups (350 g); Eggs 1 - (small); Fine salt to taste

for the work surface: Remilled durum wheat semolina to taste

Preparation

How to prepare Beet Gnocchi

To make beet gnocchi, first boil the potatoes starting from cold water for about 35-40 minutes 1. When you can easily pierce them with a fork, drain and let them cool. Meanwhile, dice the beetroot 2 and transfer it to the bowl of an immersion blender 3.

Add a peeled potato 4 and blend until you achieve a smooth cream 5. At this point, pour the flour onto the work surface and form a well 6.

Mash the cooled potatoes in the center of the flour (the skin will remain inside the potato ricer) 7, then add the beetroot cream 8 and a pinch of salt 9.

Add the lightly beaten egg 10 and start kneading gently by hand to incorporate all the flour 11. Continue to work, possibly using a dough scraper, until you obtain a homogeneous dough 12.

Form a ball and cover it with a cloth 13. Take a portion at a time and sprinkle it with semolina 14, then form a log 15.

Cut the logs into pieces about 2 cm (approximately 0.79 inches) using a dough scraper 16. Roll each piece over a gnocchi board, applying light pressure with your thumb 17; if you don't have a gnocchi board, you can use the tines of a fork. Arrange the beet gnocchi on a tray sprinkled with semolina 18.

Storage

You can prepare beet gnocchi 4-6 hours in advance and store them in a cool place, covered with a cloth.

Freezing is not recommended.

Advice

Unlike classic potato gnocchi, when preparing beet gnocchi it's preferable to use yellow-fleshed potatoes that are always aged. Additionally, it's essential to let them cool before mashing them; otherwise, the dough will be too soft, and you'll need to add more flour.

Another important tip is to cook the potatoes with their skin on; otherwise, they'll absorb too much water.

To cook beet gnocchi, simply drop them into boiling salted water and drain them as soon as they rise to the surface!

For the translation of some texts, artificial intelligence tools may have been used.