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Gnocchi di Barbabietola #cucinainpillole #lanatomiadiunpiatto #cucinaitaliana #cucinarechepassione #cooking #cookingathome #pranzo #pranzoitaliano #lunch #lunchtime #giovedignocchi #gnocchi #gnocchidibarbabietola #unadietistaincucina #gnocchi #gnocchidibarbabietola #gnocchivegan #barbabietola #fagiolicannellini #gnocchiproteici #gnocchifattiincasa #gnocchiveloci #pranzoveloce Gnocchi di Barbabietola (Beetroot Gnocchi)

Gnocchi di Barbabietola

Print Recipe Pin Recipe
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