Beetroot gnocchi with Certosa cream and Parmesan. How many times after making gnocchi do you not know how to dress them? A few days ago, for example, I made beetroot gnocchi (or beets); I had wanted to make them for a long time and finally decided to. Once they were ready, however, I didn’t know how to dress them; luckily I always have Certosa Galbani spreadable cheese in my fridge and so with that and a bit of Parmesan I garnished my gnocchi, creating an accompaniment sauce that is easy, quick and above all delicious!! Would you like to try making this very tasty and unusual dish as well? Let’s go to the kitchen, but before putting your hands in the dough I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make beetroot gnocchi with Certosa cream and Parmesan
- 1.1 lb beetroot, boiled
- 4 cups 00 flour (type 00)
- 1/4 cup water
- 12 oz Certosa Galbani
- 1 cup grated Parmesan
- 3 1/3 tbsp milk
- to taste black pepper
Tools
- Pots
- Blender
- Pan
- Gnocchi board
Steps to make Beetroot Gnocchi with Certosa cream and Parmesan
Put the beetroots into the blender together with the water and blend until you obtain a smooth purée. Transfer it to a pan and add the flour. Mix and cook over medium heat for about ten minutes, stirring often; the mixture will soon become more compact and more difficult to work with.
The dough will soon start to pull away from the pan, but keep working it. After cooking time is over, move it to the work surface and, using a little flour and a bench scraper, knead it until it is warm but easy to handle.
The dough may stick to the work surface, but avoid adding too much flour — adding too much flour would make the gnocchi very hard — instead lift it from the surface using the bench scraper.
Divide the dough into several pieces, flour the work surface and roll each piece into ropes about 1 inch thick. Then cut them into pieces about 3/8 inch long.
The gnocchi are ready at this stage, but to make them perfect you should add one more step: score them with a gnocchi board or with a fork.
Score all the gnocchi and place them on a floured tray.
Warm the milk in a small pot, add the Certosa Galbani in small dollops and melt it over very low heat. Stir in the grated cheese, then sprinkle with black pepper and remove from the heat.
Cook the gnocchi by dropping them into plenty of lightly salted boiling water; in an instant they will float to the surface and will be ready to be dressed with the sauce you just prepared. You can also add a little ground pistachio for an extra touch of color.
Serve the gnocchi immediately.
Gnocchi dressed with the sauce should be eaten immediately. If you have leftovers, keep them in the refrigerator for a maximum of 24 hours in an airtight container and reheat them by briefly tossing them again in a pan with a little water.
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