Beet gnocchi is a dish suitable for preparing during the holidays but not only 🙂
In a week it will be Christmas and many are already busy with gift shopping and preparations for Christmas Eve dinner and Christmas lunch 🙂
This first course I present today can easily be prepared for Christmas Eve or Christmas Day.
I enjoyed it for lunch today and I liked it a lot 😛
These are gnocchi made with potatoes and pre-cooked beets.
These beets can be found quite easily at the fruit and vegetable stalls.
I usually consume them simply seasoned with oil and salt.
These gnocchi can also be seasoned with oil and sage or with soft cheese like ricotta.
I seasoned them with ricotta.
A delight for the palate and eyes, absolutely worth trying.
P.S.: I also recommend trying: Beetroot Bread – Sourdough
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for beet gnocchi
- 2 1/2 cups All-purpose flour
- 2.2 lbs Potatoes
- 5.3 oz Pre-cooked beets
- to taste Salt
- to taste Pepper
- 5.3 oz Ricotta
- to taste Cooking water
- 1 tbsp Extra virgin olive oil
Tools
- 1 Pot
- 1 Knife
- 1 Potato masher /fork
- Plastic wrap
- 1 Gnocchi board
- 3 Trays
- 1 Slotted spoon
- 1 Spoon
Preparation of beet gnocchi
Peel the potatoes and cook them in a pot full of salted water for 15 – 20 minutes.
Mash them with a fork or use a potato masher.
Put them on the table, add the blended beetroot, salt, pepper, and flour little by little.
Knead the dough with your hands and form a ball.
If it seems too sticky, add a little flour.
Let it rest in the fridge for 10 minutes to firm up.
Take the dough and cut pieces of dough.
Make ropes and with the help of a knife, cut into small pieces.
With the help of the gnocchi board, form the classic gnocchi shape.
Place them on well-floured trays or plates.
If necessary, sprinkle flour on the surface to prevent sticking.
Bring a pot of salted water to a boil, drop in the gnocchi one by one, and after they float to the surface, remove them with a slotted spoon and set aside a few spoons of cooking water.
Place them on a large serving dish.
Take the well-drained ricotta and melt it with a few spoons of cooking water and add the oil.
Season the beet gnocchi with the obtained emulsion.
Serve them hot and enjoy your meal 😉
Notes
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