Gnocchi di Barbabietola (Beetroot Gnocchi)

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Gnocchi di Barbabietola

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Pot
• Baking sheet
• Food processor (optional)
• Mixing bowl
• Fork or gnocchi board
• Knife
• Pot for boiling

Ingredients

  

• Ingredients
• For the Gnocchi:
• 2 medium beetroots about 1 cup when puréed
• 1 cup ricotta cheese drained
• 1 large egg
• 2 to 3 cups all-purpose flour plus extra for dusting
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• For the Sauce optional:
• 4 tablespoons unsalted butter
• Fresh sage leaves about 10
• Grated Parmesan cheese for serving

Instructions

 

• Method
• Step 1: Prepare the Beetroots
• Roast the Beetroots: Preheat your oven to 400°F (200°C). Wrap the beetroots in aluminum foil and roast them for about 40-50 minutes, or until they are tender when pierced with a fork.
• Cool and Purée: Once cool enough to handle, peel the beetroots and chop them into chunks. Purée in a food processor or mash with a fork until smooth. You should have about 1 cup of beet purée.
• Step 2: Make the Gnocchi Dough
• Combine Ingredients: In a mixing bowl, combine the beet purée, ricotta cheese, egg, salt, and a generous pinch of black pepper.
• Add Flour: Gradually add 2 cups of flour to the mixture, mixing with a fork or your hands until a soft dough forms. If the dough is too sticky, add more flour, a little at a time, until it is manageable. Aim for a dough that is soft but not overly sticky.
• Step 3: Shape the Gnocchi
• Roll the Dough: On a lightly floured surface, divide the dough into quarters. Roll each quarter into a rope about 1/2 inch thick.
• Cut the Gnocchi: Cut the rope into 1-inch pieces. Use a fork to create ridges by gently pressing down on each piece (this helps the sauce cling better).
• Step 4: Cook the Gnocchi
• Boil Water: Bring a large pot of salted water to a boil.
• Cook the Gnocchi: Add the gnocchi in batches (to avoid overcrowding) and cook for about 2-3 minutes or until they float to the surface. This indicates they are cooked through.
• Remove and Drain: Use a slotted spoon to remove the gnocchi and transfer them to a baking sheet lined with parchment paper.
• Step 5: Prepare the Sauce (Optional)
• Make the Sage Butter: In a skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2-3 minutes until the butter starts to brown slightly and the sage becomes crispy.
• Toss the Gnocchi: Add the cooked gnocchi to the skillet and gently toss to coat in the sage butter.
• Step 6: Serve
• Plate the Dish: Serve the gnocchi warm, topped with grated Parmesan cheese and additional sage if desired.
• Variations
• Herbed Gnocchi: Add fresh herbs like parsley or thyme to the dough for extra flavor.
• Vegan Option: Substitute ricotta with a vegan ricotta alternative and use flax egg as a binder.
• Gluten-Free: Use gluten-free flour instead of all-purpose flour.

Keyword Gnocchi, Gnocchi di Barbabietola

Gnocchi di Barbabietola, or beetroot gnocchi, is a vibrant twist on the traditional Italian dumpling. These gnocchi are not only visually stunning but also bring a sweet, earthy flavor to the table. This dish is perfect for impressing your friends and family, especially during gatherings or special occasions. From my own personal experience, I’ve found that making gnocchi can seem a bit intimidating at first, but with a little guidance and practice, it becomes a rewarding and enjoyable process. Let me show you how I make these delightful beetroot gnocchi.

Notes on What to Expect

When making Gnocchi di Barbabietola, expect a vibrant color and a slightly sweeter flavor profile compared to traditional potato gnocchi. The texture should be soft and pillowy, and they pair beautifully with a rich sauce or simply with butter and sage.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Medium
• Servings: 4
• Calories per Serving: Approximately 300 kcal
• Cost of Ingredients: $10–$15 (varies by location)
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed:
  • Pot
  • Baking sheet
  • Food processor (optional)
  • Mixing bowl
  • Fork or gnocchi board
  • Knife
  • Pot for boiling
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Barbabietola  now.

Ingredients

For the Gnocchi:

• 2 medium beetroots (about 1 cup when puréed)
• 1 cup ricotta cheese (drained)
• 1 large egg
• 2 to 3 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste

For the Sauce (optional):

• 4 tablespoons unsalted butter
• Fresh sage leaves (about 10)
• Grated Parmesan cheese, for serving
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Barbabietola  now.

Method

Step 1: Prepare the Beetroots

1. Roast the Beetroots: Preheat your oven to 400°F (200°C). Wrap the beetroots in aluminum foil and roast them for about 40-50 minutes, or until they are tender when pierced with a fork.
2. Cool and Purée: Once cool enough to handle, peel the beetroots and chop them into chunks. Purée in a food processor or mash with a fork until smooth. You should have about 1 cup of beet purée.

Step 2: Make the Gnocchi Dough

1. Combine Ingredients: In a mixing bowl, combine the beet purée, ricotta cheese, egg, salt, and a generous pinch of black pepper.
2. Add Flour: Gradually add 2 cups of flour to the mixture, mixing with a fork or your hands until a soft dough forms. If the dough is too sticky, add more flour, a little at a time, until it is manageable. Aim for a dough that is soft but not overly sticky.

Step 3: Shape the Gnocchi

1. Roll the Dough: On a lightly floured surface, divide the dough into quarters. Roll each quarter into a rope about 1/2 inch thick.
2. Cut the Gnocchi: Cut the rope into 1-inch pieces. Use a fork to create ridges by gently pressing down on each piece (this helps the sauce cling better).

Step 4: Cook the Gnocchi

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Gnocchi: Add the gnocchi in batches (to avoid overcrowding) and cook for about 2-3 minutes or until they float to the surface. This indicates they are cooked through.
3. Remove and Drain: Use a slotted spoon to remove the gnocchi and transfer them to a baking sheet lined with parchment paper.

Step 5: Prepare the Sauce (Optional)

1. Make the Sage Butter: In a skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2-3 minutes until the butter starts to brown slightly and the sage becomes crispy.
2. Toss the Gnocchi: Add the cooked gnocchi to the skillet and gently toss to coat in the sage butter.

Step 6: Serve

1. Plate the Dish: Serve the gnocchi warm, topped with grated Parmesan cheese and additional sage if desired.

Variations

• Herbed Gnocchi: Add fresh herbs like parsley or thyme to the dough for extra flavor.
• Vegan Option: Substitute ricotta with a vegan ricotta alternative and use flax egg as a binder.
• Gluten-Free: Use gluten-free flour instead of all-purpose flour.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Barbabietola  now.

Tips and Substitutions

• Beet Preparation: If you prefer, you can steam the beetroots instead of roasting them to reduce cooking time.
• Flour Adjustment: Depending on the moisture in your ricotta and beet puree, you may need to adjust the flour quantity slightly.
• Storage: You can freeze uncooked gnocchi. Spread them on a baking sheet to freeze individually before transferring to a zip-top bag for longer storage.

Nutritional Information Per Serving

• Calories: Approximately 300 kcal
• Protein: 12g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 2g

I hope this guide has made making Gnocchi di Barbabietola seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!