Beetroot gnocchetti with cherry tomatoes and stracciatella

Name: Beetroot gnocchetti with cherry tomatoes and stracciatella
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 4
Ingredients: Precooked beets 1 ½ cup; Type 00 flour 2.4 cups; Grana Padano PDO cheese 1.8 oz; Eggs 1; Stracciatella cheese to taste; Fine salt to taste; Basil to taste; Cherry tomatoes 1.3 cups; Fine salt to taste; Sugar to taste; Oregano to taste; Extra virgin olive oil to taste; Black pepper to taste

it de fr br es

Vegetarian

Difficulty: Difficult
Prep time: 1 h 30 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + 1 hour of cooking for the confit cherry tomatoes

PRESENTATION

Beetroot gnocchi are a vivid burst of color—so pretty—and have this tender bite that's just fun. Really, really fun. It is a cool twist on classic homemade gnocchi from Northern and Central Italy. Instead of regular potatoes, we're using sweet, earthy beets. I mean, they make each dumpling eye-catching and full of flavor. In Italian kitchens, trying new gnocchi recipes is a thing, and beetroot pasta is one of the many ways to get creative with traditional dishes. And look, it gets even better.

You top them with confit cherry tomatoes—slow-cooked until they’re juicy and sweet—and toss them on top for a nice tangy contrast. Thing is, this mix of color and flavor really sets it apart from usual pasta. In some parts of Italy, they even finish these dumplings with a big scoop of stracciatella cheese—which is awesome for its rich, creamy texture. Melts right away. It’s one of those recipes where the ingredients do all the work—pretty simple but super tasty.

You'll see how the golden tomatoes stand out against the deep pink beetroot gnocchi. And the stracciatella cheese? It just brings everything together with a moist finish. Seriously good. It pairs beautifully with fresh basil or a drizzle of good olive oil, and you know what? People sometimes swap in different cheeses or herbs based on what's around. If Italian food's your jam, this is a fun way to switch things up and see how easy it is to bring new flavors to your gnocchi.

Plus, after tasting the tender gnocchi, sweet tomatoes, and rich cheese, you might be inspired to try other twists—maybe with pumpkin or spinach. In the end, beetroot gnocchi with cherry tomatoes and stracciatella cheese gives you a plate that looks amazing and tastes even better. A fresh take on a beloved Italian dish. No question.

INGREDIENTS

Precooked beets 1 ½ cup (200 g)

Type 00 flour 2.4 cups (300 g)

Grana Padano PDO cheese 1.8 oz (50 g)

Eggs 1

Stracciatella cheese to taste

Fine salt to taste

Basil to taste

for the confit cherry tomatoes: Cherry tomatoes 1.3 cups (200 g); Fine salt to taste; Sugar to taste; Oregano to taste; Extra virgin olive oil to taste; Black pepper to taste

Preparation

How to prepare Beetroot gnocchetti with cherry tomatoes and stracciatella

To prepare the Beetroot gnocchetti with cherry tomatoes and stracciatella, wash the cherry tomatoes, dry them, and cut them in half 1. Place them on a baking sheet covered with parchment paper, sprinkle with sugar 2, add salt, pepper, and oil 3.

Fragrance with oregano 4 and bake in a preheated static oven for about 1 hour at 320°F. Put the pre-cooked beets in a mixer 5 and add salt 6.

Blend until you get a smooth mixture 7. Pour it into a bowl and add part of the all-purpose flour 8 and the Grana Padano PDO 9.

Finally, add the egg 10. Work the dough for 5 minutes, adding the remaining flour 11, and then form a loaf 12.

Divide the loaf in two 13, create small rolls 14, and with the help of a sharp knife, cut pieces of about 3/4 inch 15.

Place them on a floured tray and bring a pot filled with water to a boil. Salt and cook the gnocchetti 17. Once they rise to the surface, drain them into a bowl 18.

Meanwhile, the confit tomatoes will be ready 19. Dress the gnocchetti with oil 20 and add the confit cherry tomatoes 21.

Fragrance with fresh basil 22 and salt. Finally, add the stracciatella and serve the Beetroot gnocchetti with cherry tomatoes and stracciatella hot 34.

Storage

The Beetroot gnocchetti with cherry tomatoes and stracciatella can be stored for one day in the fridge. You can freeze the uncooked gnocchi and then cook them directly from frozen.