Beetroot gnocchi are a refined first course with a good and delicate flavor. The classic potato gnocchi are enriched with beetroot puree, which with its wonderful color and sweet taste transforms a traditional dish into a new and original plate. For the seasoning, I chose a gorgonzola cream with an intense and enveloping taste, but if you prefer, you can simply dress them with butter and grated Parmigiano Reggiano. A little fresh arugula and a generous sprinkle of Parmigiano Reggiano will complete the dish with deliciousness.
Beetroot is a very special ingredient rarely used in cooking; I love using it simply by slicing it to add to salads.
A while ago, I made some tortelli with a filling made of beetroot and colored a cauliflower soup pink, garnished it with some diced beetroot. Lastly, you can munch on delicious baked chips.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 35 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 573.03 (Kcal)
- Carbohydrates 84.39 (g) of which sugars 7.46 (g)
- Proteins 25.14 (g)
- Fat 16.32 (g) of which saturated 9.93 (g)of which unsaturated 5.88 (g)
- Fibers 6.41 (g)
- Sodium 414.41 (mg)
Indicative values for a portion of 387 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 Beetroot Gnocchi
- 1.76 lbs potatoes
- 2 cups all-purpose flour
- 4.23 oz red beets, cooked, boiled
- 1 egg
- to taste salt
- 5.29 oz gorgonzola
- 2/3 cup milk
- 1 bunch arugula
- to taste Parmigiano Reggiano DOP (grated)
Tools
- Gnocchi Board
- Potato Masher
Preparation of Beetroot Gnocchi
Remove the toughest end from the already boiled beetroot, chop it into pieces and blend it. Boil the potatoes starting from cold water, peel them, and pass them through the potato masher. Alternatively, the potatoes can be cooked in the microwave. (See the FAQ for instructions)
Mix the beetroot puree and the potato puree and add the egg and a pinch of salt.
Add the flour and knead everything until you get a smooth and soft dough.
Take pieces of dough, make ropes, and cut the gnocchi. I always mark them, either on the prongs of a fork or using the special wooden tool, as I find they hold the sauce better.
Prepare the gorgonzola cream by melting the cheese with the milk over low heat. Keep it warm.
Wash and dry the arugula and chop it into pieces.
Boil the beetroot gnocchi in salted water for a few minutes and dress them with the gorgonzola cream and fresh arugula. Sprinkle with grated Parmigiano Reggiano and serve immediately.
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FAQ
How to cook potatoes in the microwave?
Wash and dry the potatoes. Wrap them in microwave-safe plastic wrap and, with the help of a knife, poke holes in several spots on the potatoes. This will ensure that during cooking the potatoes won’t explode.
Place the potatoes directly on the microwave’s plate and cook at maximum power for 4-5 minutes. Once ready, remove the potatoes with great care as they will be extremely hot, and let them rest for a minute before removing the plastic wrap.
If making gnocchi, you can skip removing the plastic wrap and instead cut the potatoes in half and press them through the potato masher with the flesh side down.
