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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium fresh beets firm and unblemished
  • 1 cup all-purpose flour plus more if needed
  • 1 large egg beaten
  • 1/2 teaspoon salt to enhance flavor
  • 2 tablespoons olive oil or butter for serving

Equipment

  • Oven or grill
  • Food processor or blender
  • Pot for boiling
  • Slotted spoon
  • Knife and cutting board

Method
 

  1. 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.
  2. Carefully remove the beets from the oven, unwrap, and let them cool slightly until they’re easy to handle but still warm.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, working in batches if necessary.
  9. 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.
  10. 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.
  11. 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.