Beetroot Gnocchi

Beetroot gnocchi is a colorful and tasty dish that combines the earthy flavor of beetroot with the softness of gnocchi. Here is a basic recipe you can follow.

Ingredients

• 600 g of cooked beetroots
• 300 g of potatoes
• 250-300 g of type 00 flour (plus more for the work surface)
• 1 egg yolk
• Salt to taste
• Nutmeg to taste

Preparation

1. Cook the potatoes in salted water until soft, then peel and mash them with a potato masher.
2. Blend the beetroots in a mixer until smooth.
3. In a large bowl, mix the beetroot puree with the mashed potatoes, egg yolk, a pinch of salt, and nutmeg to taste.
4. Gradually add the flour, until you get a smooth and not too sticky dough.
5. On a floured surface, take a piece of dough and roll it into cylinders about 2 cm in thickness.
6. Cut the cylinders into pieces about 2 cm long and create the classic ridges using a fork or a gnocchi board if available.
7. Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface.
8. Remove them with a slotted spoon and season to taste, for example with butter and sage or with a creamy cheese sauce.

Curiosity

The vibrant color of beetroot gnocchi is not only pleasing to the eye but also adds a sweetish and earthy flavor to traditional potato gnocchi. In Italy, it is common to find regional variations of gnocchi, often dressed with local sauces or made with typical ingredients from the area.

Remember that the final texture of the gnocchi can vary depending on the moisture content of the beetroots and potatoes, so the amount of flour might need a slight adjustment. Happy cooking!