These cute pink gnocchi are not just a feast for the eyes! Made with beets, they have a sweet, earthy flavor that pairs perfectly with your favorite sauces.
Honestly, who wouldn’t want to eat something that looks like it belongs at a fairy tale feast? 😄 I love serving it with a simple butter sauce and fresh herbs—it’s so easy and yummy!
Key Ingredients & Substitutions
Beets: They give the gnocchi that stunning pink color and a wonderful earthy flavor. If beets aren’t your style, you could use sweet potatoes for a different taste and color.
Flour: All-purpose flour is great for structure. You can try using whole wheat flour for a nuttier flavor, but it may change the texture slightly. Just remember, the less flour you use, the lighter the gnocchi will be!
Egg: This helps bind the gnocchi together. If you’re looking for a vegan version, you can replace the egg with a flaxseed egg or just add a little more mashed beets for moisture.
Ricotta Cheese: It adds softness to the gnocchi. If you want to keep it light, use low-fat ricotta or skip it entirely. The dish will still be delicious!
Mint: Fresh mint brings a burst of freshness. If mint isn’t available, you can use fresh basil or parsley instead for a different bright flavor.
How Do You Make Gnocchi Light and Fluffy?
The key to making light and fluffy gnocchi is to be careful with the dough. Here’s how to do it:
- Start with fresh, cooked beets—overcooking can make them too soggy.
- When mixing your ingredients, add the flour gradually. Adding too much flour at once can lead to dense gnocchi.
- Handle the dough gently—over-kneading can make them tough. Aim for a soft, slightly sticky dough.
Finally, don’t skip the boiling! Cooking them until they float ensures they’re perfectly cooked inside. Enjoy the process and have fun with it!
How to Make Pink Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 2 medium beets (about 1 cup cooked and mashed)
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 large egg
- ¼ teaspoon salt
- ½ cup ricotta cheese (optional, for extra softness)
For Cooking and Serving:
- 2 tablespoons unsalted butter
- Fresh mint leaves for garnish
- Grated Parmesan cheese for serving
- Salt for boiling water
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and an additional hour for cooking the beets and making the gnocchi. All in all, you’re looking at about 1 hour and 15 minutes from start to finish. It’s a lovely way to spend some time in the kitchen!
Step-by-Step Instructions:
1. Prepare the Beets:
First, preheat your oven to 400°F (200°C). Wrap the beets in foil and roast them until they are tender—this should take about 45-60 minutes. Once they’re cool enough to handle, peel off the skins and mash them until smooth. If you prefer, you can also boil the beets until soft, then mash.
2. Make the Dough:
In a large mixing bowl, combine the mashed beets, egg, salt, and ricotta cheese if you’re using it. Mix everything together until smooth. Gradually add the flour, stirring gently until a soft dough starts to form. You want the dough to be soft and slightly sticky, so be cautious about how much flour you add; you don’t want to overwork it!
3. Shape the Gnocchi:
On a lightly floured surface, turn out the dough and divide it into four equal portions. Roll each piece into a long rope about ½ inch thick. Cut the rope into 1-inch pieces. To give them a traditional shape, press each piece gently with a fork to create ridges—this helps hold the sauce better.
4. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the boiling water. Once they float to the top (this usually takes about 2-3 minutes), let them cook for an extra 30 seconds, then remove them with a slotted spoon.
5. Sauté and Serve:
In a large skillet, melt the butter over medium heat. Add the cooked gnocchi and sauté them lightly for 1-2 minutes until they’re warm and a little golden. Transfer the gnocchi to serving plates, grate abundant Parmesan cheese over them, and garnish with fresh mint leaves.
6. Enjoy Your Creation!
Serve your vibrant pink gnocchi immediately and savor the delightful flavors and stunning presentation. Enjoy your meal with a smile!
This recipe combines beautiful beets with traditional gnocchi for a dish that’s as eye-catching as it is tasty! Perfect for dinner parties or a special family meal.
Can I Use Store-Bought Beets Instead of Fresh?
Absolutely! If you want to save time, you can use pre-cooked and packaged beets from the store. Just make sure they are plain and not pickled, as that would alter the flavor of the gnocchi.
What If My Dough Is Too Sticky?
If your dough feels too sticky, sprinkle in a bit more flour a tablespoon at a time until it becomes manageable. Remember to add just enough flour to make it workable without overloading it, which can result in denser gnocchi.
How to Store Leftover Gnocchi?
Store any unused gnocchi in an airtight container in the fridge for up to 2 days. You can also freeze them; simply lay them on a baking sheet to freeze individually before transferring to a freezer-safe bag. When you’re ready to cook them, there’s no need to thaw—just drop them directly into boiling water!
Can I Make This Recipe Vegan?
Yes, you can! Substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened) and omit the ricotta or replace it with a vegan cream cheese or silken tofu for added creaminess!