Beetroot gnocchi without potatoes, the red beet gnocchi, soft and delicious, made without adding potatoes. Beetroot is a flavorful vegetable and an excellent base for creating a natural dye to make many attractive and showy dishes. Do you remember when we prepared the beetroot risotto, the beetroot and almond pesto, the beetroot pasta and even the chickpea and beetroot hummus? Well, that time I forgot to make the purple gnocchi, but today I’ve decided to make up for it and together we’ll discover how to make potato-free beetroot gnocchi, easy, quick and with a beautiful bright red-violet color! These gnocchi, like the milk-and-flour gnocchi, are made without potatoes and are excellent simply with butter and sage, but they also pair perfectly with all the cheeses you love most. For these very tasty gnocchi you can use pre-cooked beetroot which you can easily find vacuum-packed at the supermarket, or fresh beets, which however you will need to cook. So, are you ready to follow me in the kitchen to discover together how to make red beet gnocchi? Let’s go, but before we get to the stove I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Do you love gnocchi? Take a look at these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Beetroot Gnocchi
- 1.1 lb (about 2 cups) beetroot, boiled
- 4 cups 00 flour
- 3 1/3 tbsp water
Tools
- Pan
- Blender
- Gnocchi board
- Spatula
Steps to make Beetroot Gnocchi
Put the beetroots into the blender bowl together with the water and blend until you obtain a smooth purée. Pour it into the pan and add the flour. Mix and cook over medium heat for about ten minutes, stirring often — in a short time the mixture will become more compact and harder to work with.
The dough will soon pull away from the pan, but continue working it. When the cooking time is up, transfer it to the work surface and, using a little flour and a bench scraper, knead it until it is just warm.
The dough might stick to the work surface, but avoid adding a lot of flour — adding too much flour will make the gnocchi very hard — instead use the bench scraper to lift it off the surface.
Divide the dough into several portions, flour the work surface and with the remaining flour roll out ropes about 1 inch thick, then cut them into pieces about 3/8 inch long.
The gnocchi are good as they are, but to make them perfect you’ll want one more step: score them with a gnocchi board or a fork.
Score all the gnocchi, then place them on a floured tray.
At this point you can cook them immediately or freeze them; once they are firm, place them in a food bag and cook them as needed by dropping them directly into plenty of boiling water.
If you want to cook the gnocchi right after preparing them, which is ideal, bring a pot of salted water to a boil and drop them in.
They will rise to the surface in an instant and will be ready to be dressed, perhaps sautéed briefly in a pan with butter and sage and finished with Parmesan and a little cooking water.
