The Red Beet Gnocchi with Asparagus is perfect for the traditional Easter lunch. Very colorful and delicious, they are not difficult to prepare at all. To stay in the Easter theme, I decided to sprinkle them with chopped hard-boiled eggs … in my opinion, the effect is beautiful.
If you prefer, you can use, instead of beet powder, any other type of natural powder: spinach, turmeric … let your imagination run wild and have fun cooking.
In any case, if you don’t have time to prepare these gnocchi yourself, you can opt for ready-made ones, perhaps purchased from an artisanal fresh pasta shop.
Remember that, while for dried pasta, 80 grams per person are enough, for fresh pasta you need to double, reaching 160 grams.
For the Red Beet Powder Gnocchi recipe click HERE
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.4 lbs gnocchi with red beet powder
- 14 oz cleaned asparagus
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
- 2 hard-boiled eggs
- to taste grated pecorino or parmesan cheese
Tools
- Small Pot
- Nonstick Pan
Preparation
1. First, organize your workspace with all the ingredients already measured out, so you have everything at hand.
2. In a small pot, bring the eggs to a boil, starting to count the minutes when the water begins to boil: 6/7 minutes if you prefer them soft, but 8/9 minutes if you like them harder.
For this recipe, Red Beet Gnocchi with Asparagus, I opted for 8/9 minutes, and then after draining them, I submerged them in cold water.
Once cold, peel them and chop them with a knife to your desired size.
3. Trim the asparagus, wash, dry, and slice them into diagonal pieces, or if you prefer, into chunks, and sauté them with the extra virgin olive oil and chopped garlic in a large, high-sided nonstick pan.
If they become too dry, add some boiling water.
Season with salt and pepper and continue cooking until slightly crisp.
4. Cook the Red Beet Gnocchi without draining them in a colander, use a slotted spoon to transfer them directly into the nonstick pan with the seasoning.
Mix everything well for a few minutes, and finally plate.
5. Serve your Red Beet Gnocchi with Asparagus immediately, sprinkling them with the chopped hard-boiled eggs, and optionally with grated pecorino or parmesan cheese.
Tips and Variations:
Prepare the Red Beet Powder Gnocchi the day before, freeze it as I explain in the recipe, so that everything is easier at the time of cooking.
Also for the seasoning and the hard-boiled eggs, you can prepare them the day before a lunch invitation, giving you more time to organize the rest and paying more attention to the table setting.
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