Beet and ricotta gnocchi are much loved in our house because, besides being super easy, they are very tasty and beautiful to see, with that bright red color tending towards purple due to the pre-cooked beets and the very delicate and slightly sweet flavor; they are also perfect for getting kids to eat some veggies.
You can dress the beet and ricotta gnocchi with butter and sage as we did, but also with cheese like robiola and crispy bacon, or with extra virgin olive oil and lots of Parmesan cheese; you’ll make a great impression.
Want to know a trick I use every time I make gnocchi? Not just with these beet and ricotta gnocchi, but with all types of gnocchi: I double the recipe and freeze them raw, well laid out on a board, and after a couple of hours when they are already frozen, I put them in freezer bags, obviously writing the date and what they are, so when I don’t feel like cooking, I just take out the bag and cook them in boiling water straight from the freezer.
No effort, and you’ll have a tasty first course that will make everyone at the table happy! Below are more gnocchi recipes you can’t miss, and then right after the photo, we’ll discover how to prepare these beet and ricotta gnocchi!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing beet and ricotta gnocchi
- 5.25 oz beets (pre-cooked red)
- 7 oz ricotta
- 1.75 cups all-purpose flour
- 2 pinches salt
- to taste nutmeg
- 2 tbsp butter
- 5 leaves sage
- 1 clove garlic
Tools
- 1 Immersion blender
How to prepare beet and ricotta gnocchi
Prepare the beet and ricotta gnocchi by blending the pre-cooked beets in the immersion blender.
Add the well-drained ricotta and mix with a spatula or a wooden spoon.
Season with salt and nutmeg.
Sift the flour into a bowl and add the ricotta and beet mixture, then start kneading first with a spoon or fork and then with your hands to combine everything.
Turn the mixture out onto the work surface and knead well until you have a firm and elastic dough. You can let it rest covered with plastic wrap for 30 minutes in the fridge, but it’s not necessary; I make and cook them on the spot.
Cut pieces of dough and form logs as thick as a finger, then cut them into pieces just under 1 cm (about 3/8 inch) and place them separately on a sheet of parchment paper or a clean cloth dusted with flour.
Meanwhile, bring plenty of lightly salted water to a boil, and when the beet and ricotta gnocchi are all ready, drop them into the water.
While the water is boiling, melt the butter with the whole clove of garlic in a pan that can also hold the beet and ricotta gnocchi along with the washed and dried sage leaves.
As soon as the gnocchi float to the top, scoop them out with a slotted spoon directly into the pan with the sauce, letting them flavor for a few moments, and remove the garlic clove.
If you want to make them even tastier, sprinkle them with grated cheese on top before bringing them to the table.
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How to store beet and ricotta gnocchi
You can store them raw between two sheets of parchment paper in the refrigerator for 2 days, or in the freezer for 3 months.
Other recipes
If you want to see other types of recipes, you can return to HOME.
