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Beetroot Gnocchi

Vibrant, healthy and tasty too!
Course Dinner, Lunch, Main Course
Cuisine Italian, Worldwide
Keyword beet gnocchi, beetroot gnocchi, gnocchi, vegetable gnocchi
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 639kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • measuring/weighing utensils
  • potato ricer
  • Blender
  • frying pan
  • microwave
  • saucepan

Ingredients

Gnocchi

  • 750 g potatoes
  • 250 g beets
  • 1.5-2 cups flour
  • Salt
  • 1 egg yolk

Pesto

  • 75 g kale
  • 1 clove garlic
  • 2 tbsp pinenuts
  • 15 g grated parmesan
  • 2 tbsp lemon juice
  • 130-150 ml olive oil

Other

  • 2 tbsp pinenuts - toasted
  • 100 g goats cheese
  • 1 knob butter

Instructions

Gnocchi

  • Wash the beets and potatoes
  • Prick all over with a knife/fork
  • Microwave potatoes for 10-20 minutes size depending (make the pesto)
  • Microwave beets with about 1 inch of water for 10-20 minutes size depending
  • As the beets are cooking peel the potatoes, dice and mash using a potato ricer
  • Allow the beets to cool a little, peel and blend in food processor with egg yolk and salt until smooth
  • In a large bowl, combine the potatoes and beet mixture and gradually add the flour ½ cup at a time
  • Once the dough isn’t too sticky then pour out onto a well-floured surface, knead until smooth but be careful not to overwork it as the gluten will make the gnocchi dense and chewy
  • Divide the ball into 4 pieces and roll each piece out into a log about 1/2 - 3/4 “ thick
  • Slice the gnocchi into ¾ - 1” pieces and toss in flour to stop them from sticking

Pesto

  • Toast the pinenuts in a dry frying pan until golden – careful as they will burn quickly
  • Place all ingredients in a food processor (except oil) and blend
  • Gradually add the oil until it’s the consistency you want it to be
  • Store in the fridge until ready to use

Cooking Gnocchi

  • Boil the gnocchi in heavily salted water for about 3 minutes or until gnocchi is floating
  • In a frying pan heat up some butter and allow to cook for about 30 seconds on medium heat – the butter will brown and have a nutty taste
  • Add cooked gnocchi and toss in butter for 1 minute
  • Add some pesto and toss the gnocchi in pesto
  • Serve with a smear of pesto on the plate, more toasted pinenuts and some goat cheese

Notes

Tips/Tricks

  • if you don’t have a microwave you can roast the beets and potatoes in the oven – this typically takes about 45mins – 1 hour to do
  • the pesto will keep for 3-4 days in the fridge but the colour will deteriorate overtime
  • you can just toss the gnocchi in pesto after boiling them if you don’t want to fry them
  • gnocchi is best used within a couple hours of making it. Alternatively, you can freeze them by lying them on a baking tray and place in the freezer. Once frozen, you can transfer to a ziplock bag. Cooking will take a few minutes longer when frozen

Nutrition

Calories: 639kcal | Carbohydrates: 47g | Protein: 14g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 211mg | Potassium: 406mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2258IU | Vitamin C: 29mg | Calcium: 131mg | Iron: 4mg