If you want to bring to the table a dish that leaves everyone speechless even before the first bite, these gnocchi with beetroot cream are the perfect choice. The intense, natural fuchsia color transforms a classic of Italian cuisine into a modern, refined experience.
The earthy sweetness of the beetroot pairs divinely with the softness of the gnocchi, creating an enveloping cream that’s perfect even for getting kids to eat their gnocchi.
It’s a simple dish to make but with an extraordinary visual impact, ideal for a romantic dinner, a festive lunch, or simply to add a touch of cheer to your table. Get ready, because everyone will ask you the secret of this magical color.
Below I leave, as always, other recipes with beets and then, right under the photo, let’s discover how to prepare these Gnocchi with Beetroot Cream 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Gnocchi with Beetroot Cream
- 28 oz potato gnocchi
- 9 oz cooked red beets, boiled (or pre-cooked)
- 3.5 oz cream cheese (or goat cheese for creaminess (about 1/2 cup))
- 1.8 oz Parmigiano Reggiano PDO (grated (about 1/2 cup))
- 1 tbsp (ground) almonds (or walnuts, to give a crunchy note, optional)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 2 pinches salt
- 1 pinch black pepper (ground)
Tools
- 1 Immersion blender
- 1 Pot
- 1 Frying pan
Steps to prepare Gnocchi with Beetroot Cream
Cut the pre-cooked beets into cubes and blend them with an immersion blender together with the cream cheese, the Parmigiano and a drizzle of oil. If the cream is too thick, add one tablespoon of hot water.
Meanwhile, put a large pot of lightly salted water on the heat for cooking the gnocchi.
In a large frying pan, heat a drizzle of oil with a whole clove of garlic (which you will remove later).
Pour in the beetroot cream and warm it over very low heat for a couple of minutes.
Drop the gnocchi into the boiling water and as soon as they float, scoop them directly into the pan with the sauce using a slotted spoon.
Gently toss the gnocchi so that each piece is perfectly coated with the fuchsia cream. Don’t forget to remove the garlic clove.
If needed, add a tablespoon of the cooking water to make everything even more smooth and silky.
Serve immediately the gnocchi with beetroot cream, finishing each plate with a grind of black pepper and some chopped almonds or walnuts for an irresistible crunchy contrast.
Storage and tips for Gnocchi with Beetroot Cream
Gnocchi once sauced should be eaten immediately. If you have leftover cream, you can store it in the fridge for 2–3 days in a glass jar. However, if you prepared the gnocchi in advance while still uncooked, you can keep them on a tray covered with a clean cloth in the refrigerator for 1 day.
For a stronger flavor, add some grated lemon zest at the end: the acidic note perfectly balances the sweetness of the beetroot.
Vegan variation: Replace the cream cheese with plant-based cream or silken tofu and use nutritional yeast flakes instead of Parmigiano.
📸 Now it’s your turn!
Now that you know all the secrets to prepare these spectacular purple gnocchi, all that’s left is to get cooking! It’s a dish that wins over the eyes first and then the palate — perfect for a special dinner or to bring a bit of joy to the table.
Make them, take a photo and tell us: how did you choose to garnish them? Did you add the crunchy note of walnuts or prefer a stronger cheese touch? We’re waiting to read your comments and to see your creations.
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FAQ (Questions and Answers)
Does beetroot stain?
Yes, the pigment is very strong! I recommend wearing gloves while cutting it to avoid having colored hands for hours.
Can I use raw beets?
Yes, but you must first boil them or roast them until tender. Pre-cooked ones are a great time-saver and keep a fantastic color.
The cream is too runny, what can I do?
If the beetroot cream isn’t thick enough, you can add an extra tablespoon of cream cheese or a handful of grated Parmigiano while warming it in the pan. Always make sure to drain any liquid from the beets before blending them.
