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.
Recipe by My blue teacup at