This fun dish features soft, pillowy gnocchi with a lovely pink hue, thanks to the addition of beet puree. It’s a bright and cheerful meal that’s sure to impress!
Making pink gnocchi is easier than you might think! I love serving it with a simple garlic butter sauce and watching friends’ faces light up when they see it. It’s a hit every time! 😊
Key Ingredients & Substitutions
Beets: Fresh beets give your gnocchi that amazing pink hue and a subtle sweetness. If you can’t find fresh beets, try canned beets, but you may need to adjust the amount used. I recommend roasting them for the best flavor.
Potatoes: Russet potatoes work perfectly here thanks to their high starch content, making for fluffy gnocchi. If you want a lower-carb option, you can use cauliflower instead; just make sure to drain it well before mashing!
Flour: All-purpose flour is typical for gnocchi, but if you’re looking for a gluten-free option, try using a gluten-free all-purpose blend. Just remember to adjust the amount as needed since the absorption might differ.
Heavy cream: This adds richness to the sauce. For a lighter version, you could use half-and-half or even whole milk, though the sauce will be less creamy. I sometimes mix in some vegetable broth to thin it a bit while retaining flavor.
How Do You Make the Perfect Gnocchi Dough?
Making the dough can be challenging, but with a few tips, it becomes a breeze! Here’s how to get it just right:
- Combine your cooked potatoes and beet puree while still warm to help them mix well.
- When adding flour, start with 1 cup and gradually add more. You want the dough to be soft but not too sticky. If it sticks to your hands, dust with a bit more flour.
- Avoid overworking the dough, which can make it tough. Mix until just combined!
And if your dough feels too dry when shaping, a splash of water can help bring it together. Enjoy making your pink gnocchi!
How to Make Pink Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 2 medium beets (about 1 cup cooked, pureed)
- 2 medium russet potatoes (about 1 pound)
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 large egg
- ½ teaspoon salt
For the Sauce:
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
- Optional: pinch of red chili flakes or dried beet powder to garnish
How Much Time Will You Need?
This recipe takes about 1 hour for preparation and cooking. You’ll spend 45-60 minutes roasting the beets, boiling the potatoes, and mixing the dough, plus a few minutes cooking the gnocchi. All in all? A fun, flavorful experience in the kitchen!
Step-by-Step Instructions:
1. Cook the Beets:
Start by preheating your oven to 400°F (200°C). Take your beets, wrap them in foil, and roast them for about 45-60 minutes until they’re tender. You can check if they’re done by poking them with a fork. Once cooked, let them cool, then peel the skins off and puree in a blender or food processor until smooth. Set the beet puree aside for later.
2. Prepare the Potatoes:
While the beets are roasting, bring a pot of salted water to a boil. Add the potatoes with their skins on and cook them for about 20 minutes, or until they are fork-tender. Once they’re cooked, drain the water, peel the skins while they’re warm, and mash the potatoes thoroughly. For an even smoother texture, you can use a potato ricer. Let them cool slightly.
3. Make the Gnocchi Dough:
In a large mixing bowl, combine the mashed potatoes, beet puree, and salt. Gently mix them together. Then, add in the egg and mix until fully combined. Gradually add the flour, stirring until a dough forms. It should be soft and slightly sticky, but manageable. If it’s too sticky, feel free to add more flour.
4. Shape the Gnocchi:
Lightly flour your work surface and divide the dough into 4 portions. Roll each portion into a long rope about ¾-inch thick. Then, cut these ropes into 1-inch pieces. If you like, you can roll each piece over the back of a fork to create nice ridges, which help the sauce stick better.
5. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They’ll be cooked when they float to the surface, which should take about 2-3 minutes. Once cooked, use a slotted spoon to remove them and set aside.
6. Prepare the Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté it for about 1 minute until it’s fragrant. Then, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it’s melted and the sauce thickens a bit. Season with salt and pepper to taste.
7. Combine and Serve:
Add the cooked gnocchi to the skillet with the sauce and toss gently to coat them evenly. Transfer the gnocchi to serving plates and garnish with fresh basil leaves, a bit more Parmesan, and a sprinkle of red chili flakes or dried beet powder for that extra pop of color and flavor!
Enjoy your beautiful, creamy pink gnocchi! It’s not just a feast for the eyes, but also for the taste buds! 😊
Can I Use Different Types of Potatoes for Gnocchi?
Absolutely! While russet potatoes are ideal due to their high starch content, you can also use Yukon Gold potatoes. Just keep in mind that they may produce a slightly denser gnocchi, so adjust the flour accordingly if needed.
How Do I Store Leftover Gnocchi?
Store any leftover cooked gnocchi in an airtight container in the fridge for up to 3 days. You can also freeze them before cooking; just spread them on a baking sheet to freeze individually before transferring to a freezer bag. Cook from frozen by boiling them directly without thawing!
Can I Make the Gnocchi Ahead of Time?
Yes! You can prepare the gnocchi dough ahead and refrigerate it for up to 24 hours. Just make sure to cover it tightly to prevent it from drying out. Shape and cook them when you’re ready to serve!
What Variations Can I Try with the Sauce?
You can customize the sauce by adding veggies like spinach or mushrooms, or even a splash of white wine for extra flavor. For a cheesier sauce, mix in additional cheeses like goat cheese or ricotta. Get creative with herbs like thyme or rosemary for a different twist!