Beets are often relegated to salads or roasted sides, but I love turning them into something unexpected—bright, playful gnocchi. It’s a way to celebrate their earthy sweetness in a form that’s both comforting and vibrant. Plus, the process of transforming a root vegetable into tender dumplings feels a little rebellious in the kitchen.
Why I Keep Making Bloody Beet Gnocchi
Its bold color and earthy flavor make me smile every time. It’s a reminder that simple ingredients, when handled with care, can surprise you. Plus, it’s a playful dish that sparks conversations and makes the table lively. I love how adaptable it is—serve it with a simple herb butter or a tangy vinaigrette.
Getting to Know Your Beet Gnocchi Ingredients
- Beets: Vivid, earthy, and sweet—use fresh, firm beets for the brightest flavor.
- Flour: All-purpose is fine; add gradually until dough feels just right—starchy and tender.
- Egg: Acts as a binder, giving the gnocchi structure and a slight richness.
- Salt: Enhances all the natural flavors and balances the sweetness.
- Olive oil or butter: For finishing—adds a glossy shine and a savory touch.
- Herbs (optional): Fresh thyme or parsley can lift the dish with herbal brightness.
- Vinegar or lemon (optional): A splash brightens the flavor—keep it subtle, just enough to zing.
Tools of the Beet Gnocchi Trade
- Oven or grill: Roast the beets for smoky sweetness.
- Food processor or blender: Puree the cooled beets into a smooth, uniform mash.
- Pot for boiling: Cook the gnocchi quickly and evenly.
- Slotted spoon: Retrieve gnocchi from boiling water without breaking them.
- Knife and cutting board: Shape and portion the gnocchi.
Crafting the Vibrant Beet Gnocchi
Step 1: Start by roasting the beets—wrap them in foil, 200°C (390°F), for about 50 minutes until tender and smoky-sweet.
Step 2: Peel the beets while still warm; their vivid red flesh is a sign you’re on the right track.
Step 3: Puree the roasted beets until smooth, then let cool while you prepare the dough.
Step 4: Mix the beet puree with flour, egg, and a pinch of salt; knead gently into a soft, slightly sticky dough.
Cooking with Eye and Nose: Key Checkpoints
- Gnocchi should be tender but hold their shape when boiled—test one in simmering water.
- The dough should be soft but not sticky—add flour sparingly if needed.
- Beet purée should be bright, smooth, and oozy—don’t rush the cooling process.
- Watch for a slight crackle or puffing sound when boiling—signs they’re cooked through.
Troubleshooting the Beet Gnocchi
- Dough feels greasy or overly sticky.? Add a little more flour if the dough is too sticky.
- Gnocchi are tough or chewy.? Don’t overwork the dough, or gnocchi will be dense.
- Gnocchi disintegrate in water.? Reduce boiling time slightly if gnocchi fall apart.
- Puree is too hot, making dough sticky.? Ensure beets are cooled enough before blending.
Vibrant Beet Gnocchi
Beet gnocchi are tender, colorful dumplings made by blending roasted beets into a smooth mash and folding them into a soft dough with flour and egg. The dish features a bright red hue and earthy sweetness, with a delicate, melt-in-your-mouth texture once boiled and finished with a drizzle of olive oil or butter. It’s a playful, visually striking twist on traditional gnocchi that’s both comforting and lively.
Ingredients
Equipment
Method
- Wrap the beets tightly in aluminum foil and roast in a preheated 200°C (390°F) oven for about 50 minutes until they are tender and release a sweet, earthy aroma.
- Carefully remove the beets from the oven, unwrap, and let them cool slightly until they’re easy to handle but still warm.
- Peel the beets using your fingers or a small knife, revealing their bright red flesh. This process helps prevent staining your hands and keeps the flesh vibrant.
- Place the peeled beets into a food processor or blender and pulse until you get a smooth, velvety puree. Let the puree cool slightly to prevent it from making the dough sticky.
- Transfer the cooled beet puree into a mixing bowl and create a well in the center. Crack the egg into the well and sprinkle with salt.
- Gradually add the flour to the beet mixture, mixing gently with your hands or a spoon until a soft, slightly sticky dough forms. Add more flour if needed to achieve the right consistency.
- Divide the dough into 4 portions and roll each into a long, thin rope about 1 inch in diameter. Cut each rope into 1-inch pieces to form individual gnocchi.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, working in batches if necessary.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to gently lift them out and transfer to a serving dish.
- Drizzle the hot gnocchi with olive oil or melted butter, and toss gently to coat. Add fresh herbs if desired for extra flavor and brightness.
- Serve immediately, enjoying the vibrant color and tender texture of these playful beet gnocchi, perfect as a main course or a lively side dish.
Notes
For an extra touch, sprinkle with grated Parmesan or garnish with fresh herbs before serving.
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