Hot Pink Beet Gnocchi

Whether you are cooking a fun meal for your kids or a romantic date night with your partner, this hot pink beet gnocchi is perfect. 

 

Hot Pink Beet Gnocchi

 

Ingredients 

• 3 small Chioggia Beets
• 2 large Russet Potatoes
• 2 eggs
• 3-3 1/2 cups flour, plus more for kneading (white or GF flour works!)
• 1 cup Parmesan, plus more for serving
• ⅓ cup Sage, chopped
• ⅓ cup Butter
• Salt & Pepper

Directions

To make the gnocchi dough:

1. Step One: Preheat the oven to 450F.
2. Step Two: Wash beets and potatoes, then wrap the beets in tin foil and pierce the potatoes with a fork. Bake both for ~40-45 minutes. 
3. Step Three: Allow both beets and potatoes to cool enough, then remove the skins from both. Set aside. 
4. Step Four: In a food processor or blender, combine beets, Parmesan, eggs, and 1 tsp of salt. Blend until smooth and set aside. 
5. Step Five: Using a cheese grater, grate the potatoes into a bowl. Then, add the blended beet mixture and stir to combine. 
6. Step Six: Next, add in one cup of flour at a time, mixing with a wooden spoon, until you have a ball of dough. You don’t want it too sticky! 3-3.5 cups of flour should do. 
7. Step Seven: Turn the dough ball over onto a floured surface and knead for 2-3 minutes, then cut it into 6 portions. 
8. Step Eight: Roll each individual portion out into a ½” thick rope and cut into ½” gnocchi pillows. The fresh-cut gnocchi can be placed on a piece of parchment paper while you roll and cut the remaining portions.

To make the gnocchi dish: 

1. Step 9: Bring a large pot of water to a boil and add a few big pinches of salt.
2. Step 10: Boil the gnocchi in small batches, removing them from the water when they’ve been floating at the top for at least 30 seconds, and set aside. 
3. Step 11: In a pan over medium-high heat, melt ¼ the butter, then add ¼ of the freshly cut sage. 
4. Step 12: Once butter is frothing and bubbling, add in ¼ of the gnocchi and a pinch of salt, then stir to combine. Cook the gnocchi for 2-3 minutes on one side and turn over to cook for another 2-3 minutes. Place in a bowl, covered, and cook the remaining 3 portions of gnocchi. 
5. Step 13: Dish up into bowls and top with Parmesan cheese and freshly cracked pepper.

Bon appetit! 

 

This recipe was created by RG Ambassador Kelsey Steeves.