Beets are not just a root vegetable; they’re a canvas for color and flavor. I stumbled upon the idea of beet gnocchi during a winter pantry raid, craving something different from the usual. The vivid red hue brings a dash of joy to the table, especially when paired with simple butter sauce or tangy cheese. It’s a reminder that even humble ingredients can surprise you.
Why I Keep Coming Back to This Recipe
Because it’s a visual feast that surprises my senses and brightens my plate. The process is earthy and tactile, grounding me even on chaotic days. Plus, it’s endlessly adaptable—sweet, savory, or spicy—and never gets old.
The Ingredients that Make It Work
- Beets: I roast and mash them for a deep, earthy sweetness.: A vivid, oozy red that turns the gnocchi bright and lively.
- Ricotta: I use full-fat for richness, but cottage cheese works in a pinch.: Adds creaminess and helps bind the dough.
- Egg: It’s the glue that keeps everything together.: May be swapped for a flaxseed egg in vegan versions.
- Flour: I start with 1 cup, but be ready to add more.: Provides structure without making the gnocchi dense.
- Salt: Just a pinch to enhance the natural sweetness.: A simple seasoning to balance the earthy beets.
- Optional cheese or herbs: For extra flavor, I toss in crumbled feta or thyme.: Gives a fresh, savory edge.
Tools of the Trade for Beet Gnocchi
- Baking sheet: For roasting beets evenly without fuss.
- Stand mixer or mixing bowl: To combine ingredients effortlessly.
- Fork or gnocchi paddle: To shape and add ridges to the gnocchi.
- Large pot: For boiling the gnocchi.
- Slotted spoon: To lift gnocchi out of boiling water gently.
The Gnocchi Making Process
Step 1: First, roast your beets until they’re tender, about 45 minutes at 200°C (390°F). Let them cool slightly, then peel and mash until smooth.
Step 2: In a large bowl, combine the mashed beets with ricotta, egg, and a pinch of salt. Mix until just combined.
Step 3: Gradually add flour, starting with 1 cup, until the dough is soft but not sticky. You might need a bit more or less.
Step 4: Divide the dough into four parts. Roll each into a long rope, about 2 cm thick.
Step 5: Cut the ropes into 2 cm pieces, then gently press with a fork to create the classic gnocchi ridges.
Cooking and Serving Tips for Perfect Gnocchi
- Ensure the dough is not too sticky; dust with a little extra flour if needed.
- When boiling, add a pinch of salt to the water and gently stir to prevent sticking.
- Gnocchi are ready when they float to the surface, usually within 2-3 minutes.
- Handle gently while boiling and draining to keep their shape intact.
Common Mishaps and How to Fix Them
- Dough is too wet and sticky.? Use a little less flour if the dough is too sticky.
- Gnocchi disintegrate in the water.? Add a bit more flour if gnocchi fall apart while boiling.
- Gnocchi stick or burn at the base of the pot.? Reduce heat slightly if gnocchi stick to the bottom.
- Gnocchi lose shape during cooking.? Handle gently when boiling to prevent squashing.
Beet Gnocchi
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast on a baking sheet until tender, about 45 minutes. Let cool slightly, then peel and mash until smooth.
- Transfer the mashed beets to a large mixing bowl and add the ricotta cheese. Mix gently until combined, creating a vibrant, earthy-colored mixture.
- Pour in the beaten egg and sprinkle a pinch of salt. Fold everything together until the mixture is smooth and cohesive.
- Gradually add the flour, a little at a time, folding it into the mixture until it forms a soft dough that is slightly tacky but manageable. Adjust with more flour if needed.
- Divide the dough into four equal parts. Roll each part into a long rope about 2 cm thick on a floured surface.
- Cut each rope into 2 cm pieces, then gently press each piece with a fork to create ridges, which help hold onto sauces.
- Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches if necessary.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out gently.
- Drain the gnocchi well and serve immediately, topped with crumbled feta or fresh herbs if desired.
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