Beet Gnocchi
Volume 1 · Pasta Perfetto
Gnocchi di barbabietola
Description
Striking ruby-red gnocchi made from a blend of beets and potatoes. The natural sweetness of the beets pairs beautifully with nutty browned butter and fragrant sage. A showstopping first course or light main that is easier to make than classic potato gnocchi — the beets add moisture and pliability to the dough.
Yield
4 servings
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Difficulty
Medium
- 500 g (1 lb) beets, scrubbed, tops removed
- 300 g (10 oz) starchy potatoes (Yukon Gold or Russet)
- 200–250 g (1½–2 cups) all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1 tsp fine sea salt
- 60 g (4 tbsp) unsalted butter
- 10–12 fresh sage leaves
- 60 g (⅔ cup) freshly grated Parmesan cheese, for serving
Instructions
- Boil the beets and potatoes. Place the beets and potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until completely tender — about 25–30 minutes for the beets (test with a skewer), 20–25 minutes for the potatoes. Remove each as done and let cool just until handleable.
- Peel and mash. While still warm, peel the beets (the skins slip off easily under running water) and the potatoes. Pass both through a ricer or food mill into a large bowl — or mash thoroughly by hand. Spread the mash on a clean surface or baking sheet to cool and release steam for 5 minutes.
- Make the dough. Mound the cooled beet-potato mash on a floured work surface. Sprinkle 200 g (1½ cups) of flour and the salt over the top, and make a well in the center. Add the beaten egg. Using a bench scraper or your hands, gently work everything together into a soft, slightly sticky dough. If it is too wet to handle, add more flour a tablespoon at a time. Do not over-knead — stop as soon as it comes together.
- Shape the gnocchi. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 2 cm (¾ in) thick. Cut into 2 cm (¾ in) pieces. For the classic texture, roll each piece over the tines of a fork or a gnocchi board to create ridges that catch sauce.
- Cook the gnocchi. Bring a large pot of salted water to a gentle boil. Drop in the gnocchi in batches (do not crowd). They are done when they float to the surface — about 2–3 minutes. Remove with a slotted spoon and set aside; reserve about ½ cup of the cooking water.
- Sauté in butter and sage. In a large skillet over medium heat, melt the butter until it foams. Add the sage leaves and fry until crisp, about 30 seconds. Add the cooked gnocchi and toss gently in the butter until warmed through and glistening, 1–2 minutes. Add a splash of the reserved pasta water if the pan seems dry.
- Serve. Divide among warm plates, spoon any remaining browned butter and sage over the top, and shower generously with grated Parmesan.
Equipment Needed
Large pot, ricer or food mill (or sturdy masher), bench scraper, fork or gnocchi board, large skillet, slotted spoon
Chef's Notes
- Wear kitchen gloves when peeling the cooked beets to avoid staining your hands.
- The dough should be soft but not sticky. Letting the mashed beets and potatoes steam-dry after mashing reduces the flour needed, yielding lighter gnocchi.
- Under-knead rather than over-knead — too much gluten makes gnocchi dense and chewy.
- These gnocchi freeze beautifully. Spread the shaped, uncooked gnocchi on a parchment-lined tray and freeze until solid, then transfer to a zip-top bag. Boil from frozen, adding an extra minute to the cook time.
- The vibrant color fades slightly during cooking; a final toss in browned butter brings it back to life.
Related Recipes
- Beet Gnocchetti Taleggio (#152)
- Pumpkin Gnocchi Basic (#82)
- Pumpkin Gnocchi Gorgonzola (#77)
- Ricotta Gnocchi Peas Guanciale (#42)
- Green Roman Gnocchi (#49)
Source
Adapted from traditional Italian gnocchi preparations
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.