These adorable pink gnocchi are a fun twist on the classic Italian dish! Made with beets for color and a soft, fluffy texture, they look great on any plate.
My family loves these colorful bites, especially since they taste just as good as they look. Pair them with a simple sauce, and you’ve got a meal that wows! 🍽️
Key Ingredients & Substitutions
Beets: These are key for both color and flavor in the gnocchi. You can use golden beets for a milder taste, or even skip them and use sweet potato for a different twist.
Flour: All-purpose flour works well, but you could use gluten-free flour to make this dish gluten-free. Just be careful with the amount as gluten-free flour can behave differently!
Egg: The egg helps bind the dough. If you need a vegan option, use 1/4 cup of unsweetened applesauce or a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead.
Parmesan Cheese: For a vegetarian option, use a vegetarian Parmesan or a respected brand that offers one. Nutritional yeast is a tasty non-dairy substitute for a cheesy flavor.
How Do I Make the Perfect Gnocchi?
Making gnocchi can be tricky, but with a few tips, you can achieve that perfect texture. The key is to keep it light and fluffy!
- Cook the beets until they’re very tender; this makes for a smoother puree.
- When mixing in flour, add it gradually. You want a soft dough, not a dense one!
- Don’t over-knead. Just mix until it’s combined. Overworking the dough can make it tough.
- When cutting the gnocchi, a sharp knife is essential. This helps keep them uniform in size for even cooking.
- When boiling, make sure the water is well salted to enhance the flavor of the gnocchi.
- After cooking, tossing them in the sauce quickly will help keep them from sticking together.
Happy cooking! Enjoy your colorful pink gnocchi! 🌟
Pink Gnocchi with Creamy Beet Sauce
Ingredients You’ll Need:
For the Gnocchi:
- 2 medium beets (about 10 oz), peeled and chopped
- 2 cups (about 10 oz) all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 tsp salt
For the Creamy Beet Sauce:
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Optional: pinch of beet powder or finely grated beet for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time, plus 20-25 minutes of cooking time. In total, you can expect to spend around 1 hour making these delightful pink gnocchi, including the creamy sauce. It’s a fun and colorful dish that’s sure to impress!
Step-by-Step Instructions:
1. Cook the Beets:
Place the peeled and chopped beets in a pot filled with salted boiling water. Cook them for about 20-25 minutes until they are tender. Once cooked, drain the beets and blend them in a blender or food processor until smooth. Set the puree aside to cool a bit.
2. Make the Gnocchi Dough:
In a large bowl, combine the beet puree, the egg, and the salt. Mix well. Gradually add the flour, stirring with a spoon until a dough starts to form. It should be soft and slightly sticky, but not wet.
3. Knead the Dough:
Lightly flour a clean work surface. Turn the dough out onto it, and gently knead it for about 2-3 minutes, just until smooth. Be careful not to overwork the dough, as this can make the gnocchi tough.
4. Shape the Gnocchi:
Divide the dough into 4 equal pieces. Roll each piece into a long rope that’s about 3/4 inch thick. Cut the rope into 1-inch pieces. To give them traditional ridges, press each piece gently with the tines of a fork.
5. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi in batches. They’re done when they float to the surface. Once floating, let them cook for an additional minute, then remove them with a slotted spoon and set aside.
6. Make the Sauce:
In a large skillet over medium heat, add the olive oil. Add the finely chopped shallot and minced garlic, sautéing for about 2-3 minutes or until they become fragrant and translucent. Pour in the heavy cream and stir in the Parmesan cheese. Cook for about 3 minutes until it thickens slightly, seasoning with salt and black pepper to taste.
7. Combine and Serve:
Add the cooked gnocchi to the skillet with the sauce. Gently toss until the gnocchi are well coated. Serve immediately in bowls, garnished with fresh basil leaves, extra Parmesan, and perhaps a sprinkle of beet powder or grated beet for a beautiful presentation.
Enjoy your vibrant pink beet gnocchi with creamy Parmesan sauce—a delightful dish that’s both delicious and visually stunning!
Can I Use Pre-Cooked Beets for This Recipe?
Yes, pre-cooked or canned beets work well too! Just ensure they’re well-drained and patted dry to avoid excess moisture in the dough.
Can I Make This Gnocchi Gluten-Free?
Absolutely! Substitute all-purpose flour with a gluten-free blend. Just be on the lookout for the right consistency, as you may need to adjust the amount of flour slightly.
How Should I Store Leftover Gnocchi?
Store any leftover cooked gnocchi in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a non-stick pan with a bit of olive oil, or heat them in boiling water for a minute.
Can I Freeze Uncooked Gnocchi?
Yes, you can freeze uncooked gnocchi! Lay them out on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. They can be cooked directly from frozen—just add a minute or two to the boiling time.