Beetroot Heart Gnocchi are made with a basic dough of potatoes and blended beetroot, then shaped into hearts. They are perfect for special occasions like a Valentine’s Day lunch or a romantic dinner for an anniversary.
They have a slightly sweet taste due to the addition of red beetroot, which is why it’s best to season them with something flavorful to enhance their taste. I quickly seasoned them with butter and sage, but they’re also delicious with a good gorgonzola cream.
Here’s my recipe for you, then it’s up to you to decide based on your tastes. If you feel like celebrating Valentine’s Day, get organized and prepare these gnocchetti for your other half… they will surely be delighted!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Beetroot Heart Gnocchi
- 5 oz potato puree (2 small potatoes)
- 3.2 oz beetroot puree (1 small beetroot)
- 3.5 oz semolina flour
- to taste Salt
Tools
- 1 Pressure cooker
- 1 Stovetop
- 1 Bowl
- 1 Potato masher
- 1 Immersion blender
- 1 Rolling pin
- 1 Cutter
Preparation for Beetroot Heart Gnocchi
Gnocchi Preparation Tips:
According to the classic recipe, the potatoes must be old, white-fleshed, without sprouts, and should not be peeled to avoid absorbing water during cooking. If you want to achieve soft gnocchi, work the dough quickly before it cools and becomes sticky. The more you work the dough, the more flour it absorbs.
If you can’t find fresh beetroot, you can buy pre-cooked vacuum-sealed beetroot at the supermarket.
The amount of flour may vary depending on the humidity; sometimes it absorbs more, sometimes less.
Adjust by sight when the dough is dry and homogeneous.Boil the potatoes and beetroot unpeeled in a basket so they are not in much contact with water. If you use a pressure cooker, it’s better as it facilitates cooking and they absorb less water.
With the pressure cooker, calculate 15 minutes of cooking after the whistle.
Drain and peel the potatoes while still warm, pass them through a potato masher, and put them in a bowl or on the work surface, whichever is more convenient for you.
Let them cool slightly before working them.Peel the beetroot as well and blend it with a food processor until you get a puree.
Mix the potato puree with the beetroot puree, add a good pinch of salt, and gradually the flour (I recommend using gloves if you don’t want to stain your hands). Mix all the ingredients quickly, as I mentioned before, the grams of flour can also increase, depending on the humidity and the potatoes you used. The important thing is not to overdo it; otherwise, they become rubbery.Always keep extra flour aside for working, sprinkle the work surface well.
Roll out the dough into a rectangle about 0.4 inches thick, use a small heart-shaped cutter to create many little hearts, and place them on a tray dusted with flour as you go.
Here are the red heart gnocchi ready to cook and season as you like.
GNOCCHI COOKING
For the cooking, bring water to a boil, salt it, and add half of the gnocchi if there are many portions. Pick them up when they float, using a slotted spoon, and place them in a pan with the sauce.
Add the rest of the gnocchi, cook them in two different rounds; otherwise, they’ll clump together if there are many portions.
Mix all the gnocchi well with the sauce, plate, and serve hot!
Anna recommends…
Season the gnocchi with whatever you like best.
Gnocchi should be consumed on the same day.
FAQ (Frequently Asked Questions)
Can I make the classic ridged gnocchi shape?
Yes, of course, instead of hearts, make the classic gnocchi, simple or ridged!
What if I don’t like beetroot?
You can make white gnocchi, either classic or heart-shaped, with just potato dough.
