Beet Gnocchi Recipe

Name: Beet Gnocchi Recipe
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 500 g potatoes; 150 g beets; 300 g flour; 1 egg; ½ teaspoon salt; 150 g cheese; 150 ml milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 5 mins
Servings
4
Calories
545 kcal
Course
Main Course
Cuisine
Italian

Beet Gnocchi Recipe

Iris Warren

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Beet gnocchi are a variation on traditional Italian potato gnocchi, in which cooked beets are incorporated into the dough to give the gnocchi a vibrant reddish-purple color and a subtly sweet and earthy flavor.The incorporation of beets not only makes the dish visually appealing, but also transforms a traditional dish into a new and original one with its vibrant color and sweet flavor.A perfect idea for the weekend, a dinner with friends or an important event, these soft and fluffy beet gnocchi are simply...perfect.

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Ingredients

Servings

For the Beet Gnocchi

500 g potatoes 1.1 pound of russet (cooked and peeled)
150 g beets 5 oz (cooked and peeled)
300 g flour 2 cup
1 egg medium
½ teaspoon salt

For the Seasoning

150 g cheese 5 oz, Taleggio
150 ml milk ⅔ cup, whole

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Instructions

Place the potatoes in a pot with plenty of cold water. Boil them and then peel them. Likewise, cook the beets in water or in the oven. Peel them and cut them into pieces.
Mash the potatoes with a potato masher. Then blend the beets and reduce them to a puree.
Add the beet puree to the mashed potatoes and mix.
Add the egg and salt and mix well. Finally, add the flour.
Knead the ingredients until the dough is smooth and soft.
Take some of the dough and form long ropes with your hands. Cut small pieces of dough to make gnocchi. Always keep the work surface well floured to prevent the dough from sticking.
Place the gnocchi on a floured tea towel and let them rest at room temperature for about 20 minutes.
Fill a large pot with water and bring to a boil. When it boils, add the coarse salt. Then add the gnocchi, a few at a time. Cook until the gnocchi rise to the surface.
When you see them floating, drain the gnocchi with a slotted spoon. Your beet gnocchi are ready. You can season them.
Remove the rind from the cheese and cut it into pieces. Place it in a saucepan with the milk and melt over a low heat, stirring constantly.
Make a base of this cream cheese in the dish, place the beet gnocchi in the middle and serve.

Nutrition Information

Show Details

Serving 100g Calories 545kcal (27%) Carbohydrates 85g (28%) Protein 23g (46%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 86mg (29%) Sodium 547mg (23%) Potassium 802mg (23%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 137IU (3%) Vitamin C 26mg (29%) Calcium 354mg (35%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 545 kcal

% Daily Value*

Serving	100g
Calories	545kcal	27%
Carbohydrates	85g	28%
Protein	23g	46%
Fat	13g	20%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	86mg	29%
Sodium	547mg	23%
Potassium	802mg	17%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	137IU	3%
Vitamin C	26mg	29%
Calcium	354mg	35%
Iron	5mg	28%