Homemade Beetroot Gnocchi
These gorgeous pink gnocchi combine the earthy sweetness of roasted beets with pillowy-soft potato dumpling perfection. Each bite delivers beautiful color and incredible flavor that transforms an ordinary dinner into something truly special.
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Servings: 4
Calories: 245kcal
Ingredients
- 180 g beets
- 180 g all-purpose flour plus extra for dusting
- 1 large egg
- 55 g ricotta cheese
- ½ tsp salt
Instructions
- Preheat oven to 375°F (190°C). Wrap beets individually in aluminum foil and roast for 45-50 minutes until fork-tender.
- Allow beets to cool slightly, then peel and blend with egg until completely smooth.
- In a large bowl, combine the beet purée, ricotta cheese, flour, and salt. Mix until a soft dough forms.
- Turn dough onto a floured surface and knead lightly for 1-2 minutes. Cover and let rest for 15-20 minutes.
- Divide dough into 4 equal portions. Roll each portion into long ropes about ¾-inch thick, then cut into 1-inch pieces.
- Bring a large pot of salted water to boil. Add gnocchi and cook until they float to the surface, approximately 5-6 minutes. Drain immediately.
Notes
Reserve some pasta cooking water to thin sauces if needed - the starchy water helps bind everything together
Avoid over-kneading the dough to maintain light, fluffy gnocchi texture
Test doneness by cutting one beet in half - it should pierce easily with a knife
Fresh gnocchi can be frozen on a baking sheet, then stored in freezer bags for up to 3 months
If dough feels too sticky, add flour gradually until manageable
Gnocchi are done when they float - don't overcook or they become mushy
Serve immediately with your favorite sauce like brown butter sage or simple marinara
Nutrition
Calories: 245kcal | Carbohydrates: 48g | Protein: 9g | Fat: 3g | Saturated Fat: 1.5g | Cholesterol: 52mg | Sodium: 320mg | Potassium: 380mg | Fiber: 3g | Sugar: 8g