These beetroot gnocchi without eggs have a nice, pronounced flavor. The light dough combined with the creaminess of the gorgonzola makes this a colorful and balanced vegetarian first course. Today I served the red beet gnocchi with a gorgonzola sauce.
If you’re looking for a colorful alternative to classic potato gnocchi, this beetroot version is ideal.
I love red beetroot, although I realize it’s not to everyone’s taste—maybe because of its sweet but slightly earthy flavor.
Maybe because it’s sweet, maybe because it’s healthy, but I often use it in the kitchen; its color brings me joy.
Beetroot has detoxifying, purifying, antiseptic and mineralizing properties: beetroot contains iron, sodium, potassium, calcium, magnesium, phosphorus.
These minerals are useful in cases of digestive problems, as they stimulate the production of gastric juices and bile.
The fiber content helps intestinal function. B vitamins, folate, vitamin C in the tubers, and vitamin A in the leaves are also present.
I’ll leave you a few more recipes with red beetroot—I hope they’ll encourage you to try them. Have you read how healthy they are?
- Difficulty: Easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup ricotta cheese
- 2 red beets, cooked (boiled)
- 1/2 cup grated Parmesan cheese
- 1/2 cup + 1 tbsp type 2 flour (approximately 70 g)
- 3.5 oz gorgonzola
- 2 tbsp milk
Steps
Blend the ricotta with the beets cut into pieces and drained of their liquid.
Pour the mixture into a bowl and gradually add the flour by sifting it in, adjusting based on the dough consistency because this also depends on the type and dryness of the beets, and finally add the Parmesan.
With two teaspoons, shape the gnocchi as small quenelles and lightly score them with the back of a fork.
Drop them into boiling salted water and drain when they float to the surface.
Separately, melt the gorgonzola over low heat with 2 tbsp of milk.
Serve the gnocchi hot with this creamy sauce and another sprinkling of Parmesan.Red beet and ricotta in the bowl: 10 seconds at speed 6.
Add the flour and Parmesan: 30 seconds at speed 5.
Since the dough is fairly soft, take a bit of the dough from the bowl with 2 teaspoons and form quenelles.
Drop them into boiling salted water and drain when they float.
Separately, melt the gorgonzola over low heat with a little milk (about 2 tbsp).Serve hot with a sprinkle of Parmesan.
Daniela’s Tips
The only issue is the amount of flour to use when the vegetable is soft—like pumpkin, turnip, sweet potato, etc.—because it’s variable; it depends on how dry the beetroot is in this case.
If you add too much flour they risk becoming gummy; too little and they won’t hold together. With the right amount you’ll have a soft gnocchetto that doesn’t fall apart.
Instead of ricotta you can try using potatoes.
FAQ (Questions and Answers)
Which gorgonzola should I use?
Sweet gorgonzola is creamier, while the spicier variety creates a sharper contrast with the sweetness of the red beet.
Can I add a crunchy note?
Absolutely yes. Chopped walnuts or toasted hazelnuts are the perfect final touch to complete the dish along with the gorgonzola.
