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Beet Gnocchi Recipe
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.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 545 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.