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This Homemade Beet Gnocchi turns out pillowy soft with a slight chew that’s perfectly paired with roasted pistachios, pesto and brown butter sauce.
» You might also like this Golden Beet & Blue Cheese Salad.
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.
If you liked this gnocchi recipe you might want to try one pot tomato and mozzarella baked gnocchi or pulled pork gnocchi.
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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Beet Gnocchi
Ingredients
- 2 large beets
- 1/2 tablespoons (7 ml) olive oil
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 cup (124 g) ricotta cheese
- 1 (1) egg
- 1/4 cup (25 g) Parmesan cheese plus extra for garnish
- 1 1/4 cup (156 g) flour
- 1/4 cup (31 g) shelled pistachios
- 1/4 cup (57 g) butter
- 2 tablespoons (30 ml) pesto
Instructions
- Preheat the oven to 350° 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.
- Puree the beets in a food processor or with a stick blender. Add ricotta cheese. Stir. Add egg, grated Parmasan cheese and flour. Stir.
- 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.
Notes
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
Love the idea of adding beets to gnocchi, it’s definitely something I’m willing to give a try in the near future. Thanks for such a great idea!!
Looks so pillowy soft and delicious! I love the color from the beets!
I know that beets are very nutrient-rich so I love this healthy and tasty option to make gnocchi! So vibrant, too!
I appreciate your step-by-step directions to help me with this recipe. You make it easy! Thank you!
Love gnocchi! Love the addition of beets can’t wait to try it.
Fantastic! It takes some time, but once you get the process of rolling/cutting/tossing with flour it’s easy. I just skipped pistachios and cut beets in half when baking. My 2-year old loved these and she doesn’t eat beets otherwise.
Thank you for such great recipe!
That’s great feedback, Anastasija. Thanks.
Are you able to give a weight for amount of beet required?
Or approximately how many cups once pureed?
thanks!
Hi Chris, we used approximately 2-3 cups of cooked beets.
Much appreciated! Thank you so much! 🙂
Not a fan. Took way too much flour in order to make “dough”
I’m sorry to hear you didn’t like it, Betsy.