The Potato and Beetroot Gnocchi with Pine Nut Sauce is a fairly easy dish that just by looking at it makes you want to eat it. The red color comes from the puree of the baked beetroot, peeled from its crust, blended, and combined with the potatoes. The pine nut sauce, on the other hand, brings us back to Ligurian flavors. . . I just can’t give up my flavors!
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 699.41 (Kcal)
- Carbohydrates 101.03 (g) of which sugars 6.62 (g)
- Proteins 22.26 (g)
- Fat 25.48 (g) of which saturated 4.37 (g)of which unsaturated 13.92 (g)
- Fibers 7.30 (g)
- Sodium 667.48 (mg)
Indicative values for a portion of 406 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.32 lbs potatoes
- 1 egg (medium)
- 2.4 cups all-purpose flour
- 1 pinch nutmeg (grated)
- 0.11 oz fine salt
- 7 oz beetroot (baked)
- 0.5 cup semolina flour (for dusting the countertop)
- 1.4 oz fresh breadcrumbs
- 1/3 cup whole milk
- 3 oz pine nuts
- 0.07 oz fine salt
- 1 pinch nutmeg (grated)
- 1.4 tbsp extra virgin olive oil
- 1 oz Parmigiano Reggiano DOP (grated)
- 2 sprigs marjoram
Tools
- Kitchen Scale
- Pot
- Potato Masher
- Wooden Board
- Chopper
- Immersion Blender
- Gnocchi Board
Steps
Cook the potatoes with their skins in cold water for 30 minutes from the boiling point, remove the dry crust from the beetroot, and puree it using the immersion blender. Peel the potatoes while still hot and mash them with the potato masher.
Continue on the wooden board by combining the potatoes with the beetroot puree, nutmeg, salt, egg, and sifted flour. Knead until everything is compact.
Sprinkle the wooden board with semolina. Take portions of dough, shape them into logs, and cut into pieces. Roll them on the gnocchi board and place them on a base sprinkled with semolina. Prepare the pine nut sauce by putting in the blender jar the breadcrumbs soaked in milk, 80 g of pine nuts, marjoram leaves, a pinch of nutmeg, salt, parmesan, and oil. Blend, and if it’s too thick, add a little more milk.
Place a large pot with water on the stove and, once it boils, salt it and throw in the gnocchi in three batches. As soon as they float, scoop them up and keep them warm until they are all cooked. Dress them with the pine nut sauce and add the remaining pine nuts (previously toasted in a small pan) and some marjoram leaves.
