Beetroot Gnocchi

Craving some authentic Italian cuisine? Try our Beetroot Gnocchi! It’s a vibrant, healthy, and tasty twist on the classic gnocchi, guaranteed to delight your taste buds.

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Beetroot gnocchi is a colorful and flavorful variation of traditional gnocchi, a type of Italian pasta typically made with potatoes and flour. Gnocchi, pronounced “nyoh-kee,” are small, soft dough dumplings that are often served as a side dish or main course. The addition of beetroot to the dough gives beetroot gnocchi its distinctive color, taste, and nutritional profile.

Here’s a brief overview of the history and background of beetroot gnocchi:

1. Traditional Gnocchi Origin: Gnocchi has its roots in Italian cuisine, with the earliest references dating back to the Roman Empire. Over the centuries, different regions in Italy have developed their variations of gnocchi, using various ingredients and techniques.
2. Beetroot Gnocchi Emergence: The addition of beetroot into gnocchi recipes is a modern twist that adds a unique and vibrant dimension to the dish. Beetroot not only presents a striking purple-red color but contributes a slightly sweet and earthy flavor.
3. Culinary Trends and Innovations: The popularity of vegetable-infused and colorful dishes has grown in recent years, reflecting a broader culinary trend towards healthier and visually appealing food options. Chefs and home cooks alike experiment with different vegetables to add both nutrition and aesthetic appeal to traditional recipes.
4. Nutritional Benefits of Beetroot: Beetroot is known for its rich nutritional content, including vitamins, minerals, and antioxidants. It’s a good source of fiber and can provide health benefits such as improved digestion and cardiovascular health.
5. Recipes and Variations: Beetroot gnocchi recipes typically involve combining pureed or grated beetroot with mashed potatoes, flour, and sometimes egg to create a dough. The dough is then formed into small dumplings, cooked in boiling water until they float to the surface, and often served with various sauces or toppings.
6. Cultural Adaptations: While the concept of beetroot gnocchi is rooted in Italian cuisine, it has gained popularity worldwide as chefs and cooks from different culinary traditions incorporate it into their repertoires. This adaptability reflects the global nature of modern food trends.

Beetroot gnocchi isn’t just pretty to look at, it’s also yummy and good for you. It’s a great choice if you want to try something different from the usual recipes. This dish shows how cooking styles change over time to suit different tastes.

Gnocchi is a varied family of dumplings in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato

Freshly made beetroot gnocchi served with grated parmesan and a good glug of avocado oil

Beetroot Gnocchi

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Want to try a yummy and healthy spin on classic Italian food? Give this Beetroot Gnocchi recipe a go! It’s a colorful and tasty dish that will wow your guests at your next dinner gathering. Plus, it’s loaded with great taste and nutrient

• Author: EsmeSalon
• Prep Time: 45 minutes
• Resting Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings depending on size 1x
• Category: Side Dishes
• Method: Moderate
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 3–4 Potatoes (peeled & cubed)
• 3–4 Beetroot (peeled & cubed)
• 2 cups (500ml) of Flour
• 1 Egg (beaten)
• Salt & Pepper (to taste)
• Onion Powder (to taste)
• Garlic Powder (to taste)

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Instructions

1. Boil the potatoes and beetroot separately in salted water.
2. Drain and allow to cool.
3. Once cooled, measure 1 cup of boiled potatoes and beetroot.
4. Mash together with a fork then add the seasonings, flour, and beaten egg. Mix well.
5. Turn it out onto a floured surface and work until it forms a soft dough.
6. Cover in cling and let it rest for 10-15 minutes.
7. Cut into 4 pieces and roll each piece into a long rope.
8. Cut into small pieces and roll in flour.
9. I used a fork to make ridges on the pieces. (Roll a piece of the dough onto the tines of a fork), this helps the sauce to stick.
10. Boil in salted water.
11. When the gnocchi floats then remove Garnish with grated parmesan.
12. Enjoy!!

Equipment

16 Quart LARGE Stock Pot with Glass Lid

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cling wrap

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Notes

Created, Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

Nutrition

• Serving Size: 1
• Calories: 538
• Sugar: 10 g
• Sodium: 378.4 mg
• Fat: 2.3 g
• Saturated Fat: 0.6 g
• Trans Fat: 0 g
• Carbohydrates: 114.2 g
• Fiber: 13 g
• Protein: 15.6 g
• Cholesterol: 46.5 mg

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