Beet Gnocchi

Beet Gnocchi

  • Preparation 1 min
  • Cooking 1 h 30 min
  • Freezing 30 min
  • Servings 6
  • Freezes Yes

Gnocchi, those supreme Italian dumplings, reward patience and precision when made from scratch. In this recipe, you’ll need both: The addition of beet purée (for colour and subtle earthy flavour) makes the dough more delicate.

Featured in RICARDO Magazine FALL 2017 (p. 88)
  • Végétarien
  • Sans noix



  • Gnocchi

    • 5 red beets, unpeeled, about 1 1/4 lb (565 g) total
    • 3 russet potatoes, unpeeled, about 1 1/2 lb (675 g) total
    • 1 egg
    • 1 cup (150 g) unbleached all-purpose flour
    • 1/2 tsp salt
  • Garnish

    • 2 cups (80 g) beet greens with thin stems (optional)
    • 1/4 cup (60 ml) olive oil
    • Ricotta cheese, as desired
    • Parmesan cheese shavings, as desired


Note from Ricardo

Beet purée makes the dough softer than traditional gnocchi dough. Skip the usual step of rolling the gnocchi with a fork as the process might crush it.

Personal Note

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