Did you know that gnocchi can be made with a variety of vegetables to achieve different colors? We recently experimented with using beetroots to create a beautiful shade of purple in our homemade gnocchi. Today, we are sharing the step-by-step recipe to make this colourful vegetable gnocchi from scratch. By using only beetroot puree, flour, and egg, we maintain the beautiful purple color and the earthy flavor typical of this veggie.

This versatile dish is not too complicated to make and can be a fun way to add some colourful variety to your meals. For the perfect seasoning, stay tuned! We are going to post our favorite one to enhance the flavor of your beetroot gnocchi.

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RECIPE:

Beetroot Gnocchi

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INGREDIENTS

• 2 large beetroots, cooked and peeled
• 1 egg
• 180-200g (1 1/2 cups) all-purpose flour + for the working table
• 1/2 teaspoon of salt

METHOD

• Preheat your oven to 200°C (400°F). Wash the beetroots and wrap them in foil. Roast them in the oven for 45-60 minutes or until they’re tender.
• Once the beetroots are cooked, allow them to cool and then peel them. Use a food processor, or blender, to puree the beetroots until they’re smooth.
• In a large mixing bowl or on a wooden surface, place and combine the beetroot puree, egg and salt. Mix well until all the ingredients are fully combined.

• Gradually add the flour to the mixture, stirring constantly, until you have a soft dough. You may need to add more flour if the dough is too sticky.
• Flour a clean work surface and roll the dough into long ropes, about 2.5cm (1 inch) thick. Cut the ropes into small pieces, about 2.5 cm (1 inch) long.
• Use a fork (or a wooden gnocchi maker) to press down on each piece of dough, creating ridges on one side and an indentation on the other.

• Bring a large pot of water to a boil. When the water is boiling add salt and then the gnocchi to the water and cook for 2-3 minutes, or until they float to the surface.
• Remove the gnocchi from the water with a slotted spoon and serve hot with your favorite sauce or toppings.

TIP:

1. You can also freeze the uncooked gnocchi for later use. Just place them well separate on a floured tray and freeze until solid. Then transfer them to a freezer bag and store for up to 2 months. To cook, simply boil them straight from the freezer for an extra minute or two.
2. Boiled beetroot can also be used, but we prefer baked beetroot because it contains less water.