Beet gnocchi the simple and perfect recipe. The recipe I want to tell you today is for a tasty and exquisite main course, but most importantly, colorful and special. Delicious potato gnocchi with the addition of red beet that makes them a beautiful purple color and exquisite. I simply dressed them with a pea cream and parmesan shavings, but you can vary the dressing according to your taste and imagination. Have I convinced you to try them yet? Then let’s get into the kitchen and prepare some delicious Beet Gnocchi
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 304.78 (Kcal)
- Carbohydrates 39.23 (g) of which sugars 5.85 (g)
- Proteins 13.67 (g)
- Fat 11.03 (g) of which saturated 4.67 (g)of which unsaturated 2.32 (g)
- Fibers 5.05 (g)
- Sodium 633.91 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR POTATO AND BEET GNOCCHI
- 1.1 lbs potatoes
- 5.3 oz red beets, cooked, boiled
- 3.5 oz all-purpose flour
- 1 pinch salt
- 7 oz frozen peas
- 2.8 oz Parmigiano Reggiano DOP
- as needed extra virgin olive oil
- 1 1/2 onion
- as needed salt
What you need
- Potato Ricer
HOW TO PREPARE POTATO AND BEET GNOCCHI
First, you need to boil the potatoes. Wash them and cook them without peeling for about 20-25 minutes in boiling water. The cooking time for potatoes depends on their quality and size, so I recommend testing them by piercing them with a fork. Let them cool slightly and peel them.
If you have a microwave, I recommend this cooking method; peel the potatoes, cut them into cubes, and transfer them to a glass bowl. Cover the bowl with microwave-safe plastic wrap. Use a knife tip to make a few cuts in the plastic wrap. Cook the potatoes at 750 W for 7 minutes.
Blend the cooked beet. Mash the potatoes with a potato ricer directly on the work surface. Add the beet and a pinch of salt. Mix with a fork, and gradually add the flour.
You should obtain a soft but not sticky mixture; if needed, add a little more flour. Take a portion of the dough and roll it on a lightly floured surface to a thickness of about 1/2 inch. Cut the gnocchi. Prepare them all the same way until the dough is finished.
Pour a drizzle of oil in a saucepan. Add the thinly sliced onion, the frozen peas, and a pinch of salt. Let the peas cook over medium heat stirring them often with a wooden spoon and adding a few tablespoons of water. Cook for about 10-12 minutes.
Transfer them to a mixer or blender, add 40 grams of grated Parmesan, and blend them into a soft pea cream. Cook the beet gnocchi in plenty of salted water. Remove them with a skimmer as soon as they rise to the surface. Divide the pea cream into 4 deep plates. Pour the gnocchi on top and finish with parmesan shavings.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the pea cream in advance and store it in a container in the fridge
If you make the Beet Gnocchi in advance, you can freeze them on a tray, and once frozen, transfer them to a food bag, this way they won’t stick together
Don’t miss my recipe for Gnocchi alla sorrentina and my Gnocchi alla romana
Don’t miss my recipe for Gnocchi alla sorrentina and my Gnocchi alla romana
