Beet gnocchi without potatoes, a great alternative to classic potato gnocchi. A popular saying goes Thursday gnocchi but at my house, any day is good for gnocchi! Great simply with butter and sage but also welcome with other sauces like those based on vegetables or with cream.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 7 oz red beets, cooked, boiled
- 2.5 cups all-purpose flour
- 1 egg
- 1 pinch fine salt
Tools
- 1 Immersion Blender
- 1 Stand Mixer
- 1 Cutting Board
Preparation of Beet Gnocchi without Potatoes
First, blend the beet until it’s creamy.
Once blended, pour it into the stand mixer bowl.
Add the flour, a pinch of salt, and start the stand mixer.
Mix for 2/3 minutes, then add the lightly beaten egg and mix until you get a fairly smooth and homogeneous dough.
Remove the dough from the stand mixer and divide it into 5/6 pieces.
From each piece, roll out logs about 3/8 inch in diameter.
Then from each log, cut the gnocchi no longer than 5/8 inch.
To decorate, you can roll them over a fork with slight pressure.
Once all the gnocchi are cut and decorated, they are ready to be cooked in plenty of salted water and served as you like.
And voilà… the beet gnocchi without potatoes are ready to be enjoyed.
Advice
These gnocchi are excellent served plain, simply with butter and sage, but they also welcome cream and vegetable sauces.
Suggestion
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