Beetroot Gnocchi

Vibrant, healthy and tasty too!

Course Dinner, Lunch, Main Course

Cuisine Italian, Worldwide

Keyword beet gnocchi, beetroot gnocchi, gnocchi, vegetable gnocchi

Prep Time 30

Cook Time 45

Total Time 1 15

Servings people

Calories 639kcal

Author AnotherFoodBlogger

Wash the beets and potatoes
Prick all over with a knife/fork
Microwave potatoes for 10-20 minutes size depending (make the pesto)
Microwave beets with about 1 inch of water for 10-20 minutes size depending
As the beets are cooking peel the potatoes, dice and mash using a potato ricer
Allow the beets to cool a little, peel and blend in food processor with egg yolk and salt until smooth
In a large bowl, combine the potatoes and beet mixture and gradually add the flour ½ cup at a time
Once the dough isn’t too sticky then pour out onto a well-floured surface, knead until smooth but be careful not to overwork it as the gluten will make the gnocchi dense and chewy
Divide the ball into 4 pieces and roll each piece out into a log about 1/2 - 3/4 “ thick
Slice the gnocchi into ¾ - 1” pieces and toss in flour to stop them from sticking

Toast the pinenuts in a dry frying pan until golden – careful as they will burn quickly
Place all ingredients in a food processor (except oil) and blend
Gradually add the oil until it’s the consistency you want it to be
Store in the fridge until ready to use

Boil the gnocchi in heavily salted water for about 3 minutes or until gnocchi is floating
In a frying pan heat up some butter and allow to cook for about 30 seconds on medium heat – the butter will brown and have a nutty taste
Add cooked gnocchi and toss in butter for 1 minute
Add some pesto and toss the gnocchi in pesto
Serve with a smear of pesto on the plate, more toasted pinenuts and some goat cheese

if you don’t have a microwave you can roast the beets and potatoes in the oven – this typically takes about 45mins – 1 hour to do
the pesto will keep for 3-4 days in the fridge but the colour will deteriorate overtime
you can just toss the gnocchi in pesto after boiling them if you don’t want to fry them
gnocchi is best used within a couple hours of making it. Alternatively, you can freeze them by lying them on a baking tray and place in the freezer. Once frozen, you can transfer to a ziplock bag. Cooking will take a few minutes longer when frozen