Beet gnocchi is a vibrant and delightful twist on the traditional Italian dumpling, incorporating the earthy sweetness of beets into the dough for a stunning color and unique flavor. This dish not only captivates the eyes with its rich hue but also offers a wonderful balance of taste and texture. The soft, pillowy gnocchi pairs beautifully with a variety of sauces, from simple butter and sage to creamy cheese or tangy tomato sauces. Whether served as a main course or a side dish, beet gnocchi is an exciting and nutritious way to elevate your pasta repertoire.
Ingredients:
- 2 medium beets, roasted and pureed
- 2 cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 1/2 teaspoon salt
- Olive oil or butter for serving
Instructions:
1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Once cool, peel and puree the beets in a blender or food processor until smooth.
2. In a large mixing bowl, combine the beet puree, egg, and salt. Mix well to combine.
3. Gradually add the flour. You may not need all the flour, so add it gradually until the dough is smooth and not too sticky. Knead until a soft dough forms
4. Lightly flour a clean surface and divide the dough into manageable portions. Roll each portion into a long rope about 1/2 inch thick.
5. Cut the rope into 1-inch pieces and, if desired, use the tines of a fork to create ridges on each piece by gently pressing and rolling them on the fork.
6. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which usually takes about 2-3 minutes.
7. Once cooked, remove the gnocchi with a slotted spoon and transfer them to a plate.
8. In a skillet, heat olive oil or butter over medium heat and sauté the cooked gnocchi for a few minutes until slightly golden and crispy.
9. Serve warm with your choice of sauce or toppings, such as grated cheese, fresh herbs, or a drizzle of balsamic reduction.
Aprile's Kitchen 