Pretty Beet Gnocchi Recipe
These beet gnocchi are soft, pillowy, and beautifully vibrant, with a deep magenta color that makes them feel extra special. Made with simple ingredients and an approachable method, this is one of those recipes that looks impressive on the plate but is surprisingly satisfying to make at home.
Nutrition Facts
Ingredients
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.
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Continue Reading at Theendlessmeal →Chef's Notes
NotesIf you'd like, you can roll the gnocchi on a gnocchi board or on the tines of a fork. This is by far the most time-consuming part of the recipe. Gnocchi also tastes great cooked right after it's cut; it looks like little pillows this way.
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Reviews from the Original Source
Not only were these delicious, I felt so fancy making them! Thank you for an awesome recipe!!!
OMG this was amazing, totally new flavor and color but will be hard to go back to the "regular".
We made this for dinner last night and it was delicious!! It was the perfect meal for our Christmas dinner party!
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