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Beetroot Gnocchi

beetroot gnocchi

Who does not like freshly cooked meals? But let’s be honest most of us are not in the mood for cooking every day. Include myself, who really adores good food and actually loves to cook and bake. Although I cook during the week only quick meals it’s still quite hard to cook every day. So it’s absolutely usual that we have only toasts and sandwiches for supper at times. And as long as we also have some fresh and raw vegetables as a mother I am quite okay with that. But as I have mentioned I really love to cook. So whenever I have time like on weekends, holidays or days off I enjoy being in the kitchen. It is so relaxing to work with your hand and different ingredients. Especially working with dough is almost like a meditation for me. But one advice before you make these beetroot gnocchi: you shouldn’t be too hungry because it takes some time. However, it is absolutely worth it.

beetroot gnocchi

Beetroot Gnocchi
4-6 servings
beetroot gnocchi:
  • 750 g floury potatoes
  • 400 g beetroot (2 bulbs)
  • 300 g (+ more for working dough and dusting) all purpose flour
  • 50 g semolina
  • 1 egg
  • 1 ts. salt
  • 3-4 olive oil
  • 2 gloves of garlic
for serving:
  • 100 g aragula
  • 60 g butter
  • 30 g almond slivers
  • shaved pecorino
  • your favorite vinaigrette
  • salt, pepper to taste
  1. Preheat oven to 200° C.
  2. Scrub beetroot and cut into quarters.
  3. Crush garlic.
  4. Place beetroot and garlic in a baking pan and toss with olive oil.
  5. Bake for about 45 minutes, turning once or twice.
  6. Remove from the oven and let cool down completely.
  7. Boil unpeeled potatoes until fork tender.
  8. Drain potatoes, peel them while they are still hot (remove brown spots) and mash them.
  9. Let cool down completely.
  10. Peel roasted beetroot and garlic.
  11. Mix in a blender egg, garlic and beetroot.
  12. Mix flour, semolina, salt and mashed potatoes.
  13. Add the beetroot mixure und and mix together until just combined (do not over knead)
  14. Divide dough to 8 portion.
  15. Roll each portion into a rope (2 cm thickness) on a well floured working surface.
  16. Cut into 2 cm long pieces.
  17. Roll each piece into a ball and flatten it with a fork gently.
  18. Place gnocchi on a floured baking tray and dust with extra flour.
  19. Melt butter in a large skillet over medium heat and add almonds. Cook and stir until almonds turn slightly brown. Remove from heat.
  20. Boil gnocchi in gently simmering salted water until they float to top. Do not cook too hot or too long otherwise they will loose their pink colour and turn rather orange.
  21. Remove gnocchi with a slotted spoon and toss into the almond butter.
  22. Stir-fry gnocchi shortly over medium heat (not to hot to keep their colour) and season to taste with salt and pepper.
  23. Season aragula with your favorite vinaigrette and serve on plates.
  24. Place gnocchi on the salad and sprinke with shaved pecorino.

beetroot gnocchi2

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    • Viet-Huong | My blue teacup says

      Thank you! Yeah, it’s so gorgeous what colour beetroots have <3

  1. This is so clever! Will give this a go for sure, the colour is amazing! Love all your photos!

    • Viet-Huong | My blue teacup says

      Thank you!!! I hope you’ll like the pink gnocchi 😉

    • Viet-Huong | My blue teacup says

      Thank you, Jayasri!

      I would love to hear a feedback, if you try the recipe 🙂

      Have a lovely day

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