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Beet Gnocchi

Beet gnocchi are tender, pillowy dumplings made by combining roasted beets with ricotta, egg, and flour, then shaping and boiling them until they float. Their vibrant red color and earthy flavor make for a visually striking and satisfying dish with a soft, delicate texture. Perfect served with butter or cheese, they bring a joyful splash of color to any plate.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Contemporary
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 4 beets medium-sized, roasted and peeled
  • 1 cup ricotta cheese full-fat preferred
  • 1 egg beaten
  • 1 cup all-purpose flour plus extra for dusting
  • pinch salt
  • optional feta cheese or herbs for serving or flavoring

Equipment

  • Baking sheet
  • Mixing bowl
  • Fork or gnocchi paddle
  • Large pot
  • Slotted spoon

Method
 

  1. 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.
  2. Transfer the mashed beets to a large mixing bowl and add the ricotta cheese. Mix gently until combined, creating a vibrant, earthy-colored mixture.
  3. Pour in the beaten egg and sprinkle a pinch of salt. Fold everything together until the mixture is smooth and cohesive.
  4. 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.
  5. Divide the dough into four equal parts. Roll each part into a long rope about 2 cm thick on a floured surface.
  6. Cut each rope into 2 cm pieces, then gently press each piece with a fork to create ridges, which help hold onto sauces.
  7. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches if necessary.
  8. Cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out gently.
  9. Drain the gnocchi well and serve immediately, topped with crumbled feta or fresh herbs if desired.

Notes

Handle the gnocchi gently during boiling to maintain their shape. Adjust flour as needed to achieve a manageable dough consistency. For vegan versions, use a flaxseed egg substitute.