Super Pink Soft Beets & Potato Gnocchi

Super fun recipe: the final result will happily surprise your kids, the vibrant pink color of these gnocchi is simply in Technicolor 🙂

The recipe is very simple and ready in 20 minutes. I simply added to the traditional potato gnocchi some boiled red beets. That’s it, nothing more!

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Beets will not only color the gnocchi, but will give a delicate sweet taste to them and will also add a nice moist, making them very tender. You can offer the beet gnocchi to your baby starting from 10 months.

Beets are a wonderful source of calcium, potassium and vitamin A and they are surprisingly very high in fiber! That being said, beets are a wonderful addition to our baby’s and kid’s diet.

For the dressing I decided to add 3 tablespoons of Extra Virgin Olive Oil in the gnocchi bowl and few handful of Pecorino cheese. Simply delicious!

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5 from 1 vote
Red Beet Gnocchi
  • 1 cup boiled red beets 230 gr.
  • 1 cup boiled potatoes 230 gr.
  • 1 egg

  • 2 cups flour 300gr. + one handful for dusting
pinch of salt
  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp grated Pecorino cheese
  1. Boil the potatoes (20min from boiling) and the beets (60min from boiling).
  2. Drain and remove the beets' skin under running water.
  3. In a big bowl add the flour and mash the beets with a potato masher. Mash and add the potatoes too.
  4. Add the egg and a pinch of salt.
  5. Mix together with a fork first and with your hands later to create an airy and light dough.
  6. On a flat surface dusted with some flour, roll a long cylinder of dough and cut it in 1 inch long cylinders.
  7. Place the gnocchi on some parchment paper, one next to the other.

  8. Fill a large pot with water and bring it to boil.
  9. Add one tablespoon of oil in order not to let the gnocchi stick together and drop 10/12 gnocchi into the water. Don't overcrowd (I did 10 at the time).
  10. After 3/4 minutes the gnocchi, once cooked, will come to surface.
  11. Remove them from the pot and place them in a bowl.
  12. Super simple dressing: extra virgin olive oil and pecorino cheese to balance the sweetness of the beets.
  13. Serve to babies from 10 months.


Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    October 14, 2020 at 4:40 pm

    Can’t wait to make this for my bambini 🙂 what type of potato do you recommend in the US?

    • User Avatar
      Barbara Lamperti
      October 19, 2020 at 4:32 pm

      Good question! Yukon Gold potatoes are great. You want a yellow paste potato, high in starch content. Also, old potatoes (wrinkled ones) are the best as their water content is low and their starch content is high. Let me know if your little ones like the gnocchi!! Ciao, b

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