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Beetroot gnocchi: the recipe for the colorful and tasty first course

Beetroot gnocchi: the recipe for the colorful and tasty first course


Precooked beetroot

Parmesan or almond flakes

The beetroot dumplings I’m a first course colorful and original, ideal for a refined lunch. What makes this dish unique is the pink color, tending to fuchsia, and the delicate and sweetish flavor. In our recipe we will also add boiled potatoes which will make the dough soft and tasty. The beetroot gnocchi will then be simply seasoned with butter, sage and flakes of Parmesan or almonds. But here are the steps to prepare them.

How to make beetroot dumplings

Boil and mash the potatoes. Then add the blended beetroot 1 and mix the two ingredients. Add the flour and continue mixing 2 until the dough is soft and not too soft. Shape the dough into cords and cut your gnocchi 3.

Put the butter in the pan with the sage and let it melt. Cook the gnocchi in boiling salted water for a few minutes, until they have risen to the surface. Season in a pan with butter and sage 4. Serve with parmesan flakes 5 or with almond flakes 6.


For the success of this recipe it is important to choose the right basic ingredients. Buy floury white-fleshed potatoes and old, those covered with earth, because they contain less water. On the other hand, new potatoes should be avoided, as they would make the dough too moist. Another tip is to buy the baked beetroot in the skin. It is about a beet precooked which contains less water than steamed. You can easily find it at the greengrocer’s or in the supermarket’s refrigerated counter.

If the dough is too sticky, add a little more flour, but don’t overdo it, so as not to cover too much the flavor of the beetroot. Those who prefer can add a pinch of noce moscata.

Lift the beetroot dumplings from the water as soon as they have risen to the surface, to prevent their color from fading.

For a more dramatic presentation, serve the beetroot gnocchi on la pea cream. To make it, simply blend the cooked peas together with the hot vegetable broth. Alternatively you can opt for a pumpkin soup. The final result will be tasty and refined.

You can also add it to the butter and sage dressing speck, to make the dish even tastier, and you can replace sage with other aromatic herbs such as rosemary, thyme or chives. However, the delicate taste of beetroot gnocchi lends itself to different condiments. You can therefore choose to dress them with bechamel, cheese sauce or taleggio fondue, but also with Genoese pesto. You can then customize the dressing according to your needs and availability.


You can keep the beetroot gnocchi in the fridge for 2 days in an airtight container.

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