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!
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!
- 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
- Boil the potatoes (20min from boiling) and the beets (60min from boiling).
- Drain and remove the beets' skin under running water.
- In a big bowl add the flour and mash the beets with a potato masher. Mash and add the potatoes too.
- Add the egg and a pinch of salt.
- Mix together with a fork first and with your hands later to create an airy and light dough.
- On a flat surface dusted with some flour, roll a long cylinder of dough and cut it in 1 inch long cylinders.
- Place the gnocchi on some parchment paper, one next to the other.
- Fill a large pot with water and bring it to boil.
- 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).
- After 3/4 minutes the gnocchi, once cooked, will come to surface.
- Remove them from the pot and place them in a bowl.
- Super simple dressing: extra virgin olive oil and pecorino cheese to balance the sweetness of the beets.
- Serve to babies from 10 months.