Go Back
5 from 1 vote
Red Beet Gnocchi
Ingredients
  • 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
DRESSING:
  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp grated Pecorino cheese
Instructions
  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.