Pretty Beet Gnocchi Recipe
User Reviews
5
Pretty Beet Gnocchi Recipe
Description
The Pretty Beet Gnocchi Recipe combines peeled and boiled russet potatoes and beets, which are then drained and gently dried to reduce excess moisture. The beets are processed to a smooth consistency while the potatoes are mashed, before being combined with salt. Flour is gradually added and kneaded to create a dough that is only slightly sticky, ensuring the gnocchi hold their shape during cooking. These small dumplings typically receive ridges from a gnocchi board or fork tines but can also be cooked immediately after cutting, resembling pillows of dough.
This gnocchi variety offers a visual appeal with the vivid hue from the beet, making it a colorful addition to any meal. Its texture is soft and tender, suited for pairing with a variety of sauces or toppings. Since the dough stays moist, handling and shaping with extra flour on the work surface help maintain consistency.
Rolling the gnocchi with a traditional board or fork tines, although time-consuming, adds ridged textures that help sauces cling better. The recipe notes that gnocchi are also enjoyable when cooked right after cutting without shaping ridges.
Ingredients
- 1 lb russet potato
- ½ lb beet
- 1 teaspoon salt sea salt
- 2 ½ cups all-purpose flour + more to dust
- olive oil for the pot
Instructions
- Peel the potatoes and beets and cut them in half. Place them in a pot and cover them with 1 inch of water. Cover the pot and bring it to a boil over high heat. Lower the heat to medium and simmer for 15 minutes, or until the potatoes and beets are fork tender.
- Drain the potatoes and beets through a colander and let them steam dry for a couple of minutes.
- Transfer the beets to your food processor and blend on high until mostly smooth, stopping to scrape down the sides several times.
- Transfer the potatoes to a large bowl and mash them well. Add the beets and salt to the bowl and mix them into the potatoes.
- Add 2 cups of flour to the bowl and mix it in so that only a few streaks of flour remain. The dough will still be very sticky.
- Sprinkle a large work surface (such as your kitchen counter) with some of the flour. Put the on top them sprinkle more flour over it. Knead the flour into the dough, adding more about ½ cup at a time until the dough feels only very slightly sticky and comes together into a ball.
- Form the dough into a ball and then cut it into 4 pieces. Roll each piece into a ball, adding more flour to the surface if it becomes sticky. Then roll each piece into a log about 1 inch thick. Using a sharp knife cut the dough into 1-inch pieces. Place the gnocchi onto a parchment-lined baking sheet, making sure they don't touch each other. They will stick!
- Put a large pot of well-salted water on the stove to boil. When the water comes to a boil, add half of the gnocchi and cook until they begin to float, about 3 minutes. Scoop them out with a slotted spoon and put them into a bowl. Repeat with the remaining gnocchi and then toss the cooked gnocchi with some olive oil.
Optional step:
- If you'd like, you may fry the gnocchi after you boil it. It's nice when one side is crispy. To fry the gnocchi, heat some olive oil in a non-stick frying pan over medium-high heat and fry on one side until it starts to brown, about 2-3 minutes.
Notes
- Shaping gnocchi over a board or fork tines takes more time but enhances their texture and sauce adherence.
- Gnocchi can be cooked immediately after cutting for a softer, pillow-like shape without ridges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 736kcal | 37% |
| Carbohydrates | 115g | 38% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 4mg | 1% |
| Sodium | 641mg | 27% |
| Potassium | 1537mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 23mg | 26% |
| Calcium | 165mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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