This Homemade Beet Gnocchi turns out pillowy soft with a slight chew that’s perfectly paired with roasted pistachios, pesto and brown butter sauce.
Even if you’ve never made gnocchi before, you’ll be able to quickly put together this beet gnocchi, without any extra equipment needed. It’s super simple to make and the end product is worth the effort.
If you’re not a huge beet fan, you might be worried that this beet gnocchi has too strong of a beet flavor, but that’s not at all the case. Beets are mixed with ricotta, Parmesan and eggs in this recipe, so the flavor is similar to a regular potato gnocchi with just a slight flavor of beets.
How to Make Beet Gnocchi
If you’ve ever made potato gnocchi before, this recipe is very similar. The steps you follow are nearly the same.
First you need to cook the beets. Coat the beats in olive oil, then season with salt and pepper. Bake the beets for 30 minutes, with the peels on. Allow them to cook and they’ll be fairly easy to peel.
For potato gnocchi, you need to pass the potatoes through a ricer to get them fluffy enough to mix with the flour. With this recipe, you’ll puree the beets after they’re cooked, so you don’t need a ricer, but you will need a food processor, blender, or stick blender.
Add the ricotta cheese to the puree and stir it well. Then you can add the other ingredients: egg, Parmasan cheese and flour. Stir it well to combine. You can also do the mixing with a stand mixer. It doesn’t take long to do it by hand.
When it’s thoroughly combined, you can start to roll it out.
Start by forming a ball with the dough. It’s a bit tacky, but adding flour to your hands and your work surface will make it easy to roll.
Form the dough into a log. Set it on the work surface and roll it gently along the table with your hands, coaxing it into a long, thin roll.
Cut the log into bite-sized pieces. Sprinkle with flour and toss to coat in the flour. This will keep them from sticking together.
You can go the extra step of rolling the gnocchi on the back of a fork to give it grooves. I do this sometimes, as it gives more texture to the dish and allows the sauce to attach to the gnocchi better. But it’s not necessary.
Can I Freeze Gnocchi?
Yes, you can absolutely freeze the gnocchi. I love to make a lot of dough, so I can make plenty of gnocchi to store in the freezer. If you’re going to go to all the trouble, you should make more than you need and save them for later.
When you pull out frozen gnocchi to use it, just plop it into the water frozen and it will cook as normal. It just takes a few extra minutes to cook.
How to Serve Beet Gnocchi
There are many ways you can use the beet gnocchi. This recipe uses a brown butter sauce, pesto, and roasted pistachios. This is a really delicious combination.
We served this dish at our supper club recently and everyone raved about it.
Boil the gnocchi at a low boil for about 2-3 minutes, or until the gnocchi start to float. Then toss them in a skillet with melted butter and chopped pistachios. Saute for about 5 minutes, until the butter starts to sizzle and brown.
Once the butter is browned, transfer the gnocchi to a plate, drizzle with the butter. Add about 2 teaspoons of pesto to the plate. I just spoon a little bit here and there around the plate. You don’t really want to mix it all up.
You can use store-bought pesto or make your own. Here is a recipe to follow for homemade pesto. It’s really easy to make, so I definitely suggest making it yourself.
Homemade pasta isn’t as daunting as it may seem. With step by step directions you will have many dinner options at your disposal like this homemade butternut squash ravioli recipe.
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- 2 large beets
- 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese plus extra for garnish
- 1 1/4 cup flour
- 1/4 cup shelled pistachios
- 1/4 cup butter
- 2 tbsp pesto
- Preheat the oven to 350 degrees F.
- Coat the beats in olive oil, then season with salt and pepper. Bake the beets for 30 minutes, with the peels on. Allow them to cool, then peel.
- Flour your hands and work surface. Form a small ball with the dough. It’ll be a bit tacky.
- Form the dough into a log in your hands, then set it on the work surface and roll it gently along the table with your hands, it into a long, thin roll.
- Cut the log into bite-sized pieces. Sprinkle with flour and toss with flour.
- Boil the gnocchi at a low boil for 2-3 minutes, or until the gnocchi start to float.
- Toss them in a skillet with melted butter and chopped pistachios. Saute for about 5 minutes, until the butter starts to sizzle and brown.
- Once the butter is browned, transfer the gnocchi to a plate, drizzle with the butter. Spoon the pesto onto the plate. Top with shaved parmesan cheese, if desired.