Beet Gnocchetti with Cherry Tomatoes and Stracciatella

Beet gnocchetti with cherry tomatoes and stracciatella is a colorful and tasty dish, perfect for a spring or summer lunch. Here is the recipe with an Italian twist.

Ingredients

• 500 g of potato gnocchetti (you can use ready-made or homemade)
• 2 medium cooked beetroots
• 250 g of stracciatella di burrata
• 200 g of cherry or datterini tomatoes
• Extra virgin olive oil
• Salt, as needed
• Pepper, as needed
• A few leaves of fresh basil for garnish
• (Optional) Parmesan flakes or grated parmesan to add an extra touch of flavor

Preparation

1. Start by mashing the cooked beetroots with a fork or blending them in a mixer until you get a smooth and homogeneous puree.

2. Cut the cherry tomatoes in half or into four pieces, depending on their size, and set them aside.

3. Prepare a pot with plenty of salted water and bring it to a boil.

4. When the water is boiling, plunge the gnocchetti in and cook them for the time indicated on the package or until they float to the top if they are homemade. Meanwhile, in a frying pan, heat a drizzle of oil and add the cherry tomatoes, sautéing them for a few minutes.

5. Once cooked, carefully drain the gnocchetti, preserving some of the cooking water, and transfer them to the pan with the cherry tomatoes, add the beet puree and sauté everything to blend the ingredients. If necessary, add a little cooking water to make the sauce creamy.

6. Plate the gnocchetti, laying generous portions of stracciatella di burrata on top. Dress with a drizzle of extra virgin olive oil, a grind of pepper, and decorate with basil leaves.

7. If desired, you can finish the dish with flakes of parmesan or grated parmesan.

Note that here we have combined the earthy sweetness of beets, the freshness of cherry tomatoes, and the creaminess of stracciatella to create a balanced dish rich in contrasts. Enjoy your meal!

Curiosity

The beetroot is a very versatile vegetable in the kitchen and is also used in sweet preparations, such as in red velvet cakes, where it provides its characteristic red color. In this dish, the beetroot is the star ingredient that gives the classic gnocchi an original note and a striking purplish color.