Vibrant Roasted Beet Gnocchi
This dish features soft, pillowy gnocchi made from mashed potatoes and roasted beets, which give them a striking deep pink hue and earthy sweetness. The gnocchi are boiled until tender, then sautéed until lightly crispy, resulting in a colorful, flavorful, and textured pasta-like treat that’s both visually stunning and deliciously smoky.
Equipment
- Oven
- Food processor or blender
- Potato masher or fork
- Large mixing bowl
- Slotted spoon
- Skillet
Ingredients
- 4 medium beets roasted, peeled, and chopped
- 2 large russet potatoes starchy variety, peeled and cooked
- 1 1/2 cups all-purpose flour plus more if needed
- 1 teaspoon salt
- 2 tablespoons butter or olive oil for sautéing
- 1/4 cup sour cream or goat cheese for topping
- to taste black pepper freshly cracked
Instructions
- Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for about 45 minutes, until they’re soft and a little oozy inside. This roasting process develops their smoky sweetness and vibrant color.
- Allow the beets to cool slightly, then peel off the skins using your fingers or a paper towel. Chop the beets into chunks and puree them in a food processor or blender until smooth and velvety, watching for a deep, vivid pink color.
- Cook the potatoes in boiling, salted water until fork-tender, about 20 minutes. Drain well and let them cool slightly. Then, mash the potatoes with a potato masher or fork until smooth and fluffy.
- In a large mixing bowl, combine the beet puree, mashed potatoes, salt, and 1 cup of flour. Gently fold everything together, adding more flour a tablespoon at a time until the dough is soft, smooth, and just a little sticky—be careful not to overmix.
- Divide the dough into four equal sections. Roll each section into a long rope about ¾ inch thick on a floured surface. Cut each rope into bite-sized pieces, approximately 1 inch long. Gently press each piece with a fork to create ridges—these help hold the sauce or toppings better.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi in, working in batches if needed. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out, observing their tender, pillowy texture.
- Heat butter or olive oil in a skillet over medium heat. Add the cooked gnocchi and sauté until they turn golden brown and crispy around the edges, releasing a nutty aroma, about 3-4 minutes.
- Transfer the crispy gnocchi to a serving plate. Top with dollops of sour cream or crumbled goat cheese, and finish with a generous crack of freshly ground black pepper. Serve immediately for the best contrast of crispy and tender textures.
Notes
Ensure not to overmix the dough to keep gnocchi light and fluffy. Be careful not to overcook the gnocchi in boiling water—floatation is your cue they're ready. For extra flavor, sprinkle with fresh herbs or a drizzle of balsamic reduction.