Hello there!
A few days ago I was craving some gnocchi with tomato sauce and basil (I know, I’m so basic), I noticed I had some potatoes and sweet potatoes left, so I looked up sweet potato gnocchi recipes online and stumbled upon this one.
…Aaand that’s when I became addicted to gnocchi all over again, like back in Elementary school xD
So this weekend I was, again, craving some gnocchi, but this time around I didn’t have any sweet potato, just regular ones, but I did have a pack of pre-cooked beet lying next to the potatoes; one thing lead to another and I ended up with a plate of colorful gnocchi xD
I had to play a bit around with the quantities of flour and beetroot, especially since pre-cooked beet is quite runny/liquid once mashed, but I managed to find the right measurements.
I always have lemons, mint and basil at home, so I decided to pair the gnocchi with a simple yet flavorful buttery sauce.
Well, without further ado, here are the ingredients and the recipe.
Bon appetit!
Beetroot Gnocchi with Butter and Lemon Sauce
Course: MainCuisine: Italian3
servings30
minutes20
minutes15
minutesIngredients
- Gnocchi
460g Potatoes
70g pre-cooked Beetroot
190g Flour
2 teaspoons Salt
- Sauce
1 tablespoon Olive oil
1 Garlic clove
70g Butter
1 tablespoon Lemon juice
2 tablespoon Parmesan cheese (grated)
2 teaspoons Nutmeg
20 Basil leaves
5 Mint leaves
Salt & Pepper
Directions
- Peel and cook the the potatoes 7 minutes in the microvawe.
- Let cool down. Mash with a fork or a potato masher.
- Purée the beet using a mixer.
- In a bowl, mix potatoes, beet, and salt.
- Gradually incorporate the flour. (Add a bit more if it still gets stuck on your hands)
- Form a ball and wrap in plastic. Let sit in the refrigerator for 15 minutes.
- Take the dough out.
- Heat up a frying pan.
- Add the oil and the garlic cut in half. Cook until golden then take the garlic out.
- Add butter, parmesan and nutmeg. Whisk so that the Parmesan doesn’t burn.
- Add in basil, mint, salt & pepper. Set aside.
- Add a large quantity of water to boil in a large pan.
- On a floured surface, cut the dough into 4 equal parts.
- Grab one piece of dough and roll into a rope/snake shape. Cut rope crosswise into small gnocchi pieces.
- Transfer gnocchi to a floured surface. Repeat process with remaining dough pieces.
- Add the gnocchi to boiling water, cook until they rise to the surface, then simmer 30 seconds longer.
- Pour the gnocchi in the buttery sauce. Cook for 2 minutes.
- Sprinkle with the rest of the zest. Enjoy!
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