If you’ve been contemplating a venture into the realm of pasta, gnocchi is the perfect introduction. No pasta maker or fancy cutters required and no anxiety about your ravioli bursting open during cooking.
I’ve gone for a little twist on the classic gnocchi and added beetroot! These wee jewel-toned dumplings will brighten up any gloomy Sunday. Not to mention it’s early Feb and we are entering the season of Saint Valentine, it was just too tempting to make these guys pink!
As always this recipe for beetroot gnocchi is vegan and gluten-free and the sage butter it’s served with is mind-blowing! Admittedly, from start to finish, the recipe is a touch time-consuming but let me tell you hand-shaping gnocchi is an incredibly soothing way to breeze through another weekend afternoon in lockdown.
Questions about the recipe? Do you want to change something about this beetroot gnocchi? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
For the gnocchi
- 500g starchy potatoes (2 large potatoes approx.)
- 175g beetroot (1 medium beetroot approx.)
- 1 Tbsp. water
- 1 Tbsp. olive oil
- 40g vegan parmesan, optional
- 1 Tbsp. nutritional yeast
- 200g white rice flour
- 200g potato starch
- ½ tsp. fine sea salt
For the sauce
- 200g non-dairy butter
- ½ tsp. fine sea salt
- ¼ tsp. black pepper
- 5 large garlic cloves, thinly sliced
- 1 lemon, zest and juice
- 2 Tbsp. nutritional yeast
- 60g vegan parmesan, finely grated
- 40g bunch sage leaves, stems removed
Preheat the oven to 200C. Prick the beetroot and the potatoes with a knife and bake in the oven for 45mins to 1hr. The potatoes should feel soft and easy to skewer with a knife, the beetroot will feel firmer than the potatoes but again should be easy to skewer with a knife.
Add an extra 15minutes to your cooking time if the potatoes or beetroot still feel very firm. Set aside until cool enough to handle.
Peel the beetroot and roughly chop. Transfer to a food processor and blend with water, oil, vegan parmesan and nutritional yeast until completely smooth.
Peel the potatoes and grate on the fine side of a box grater or use a potato ricer to make a fine mash. Transfer the mashed potato to a bowl, sift in the white rice flour, potato starch and salt. Add the beetroot puree and mix until you achieve a smooth workable dough. Rest the dough for 20minutes.
While the dough is resting dust a large baking tray with potato starch (for the gnocchi) and assemble all the ingredients you need for the sauce.
Dust a clean surface with potato starch and divide the gnocchi dough into four balls. Roll one of the balls out into a long thin sausage approx. 1.5cm thick. Cut the gnocchi sausage into 2cm pieces. Shape the gnocchi pieces by rolling them over the back of a fork or simply indent the centres gently with your fingertip. Transfer to the floured baking tray and repeat until all the gnocchi is shaped.
Bring a large pot of heavily salted water to the boil. Place a colander set over a large bowl beside the pot of boiling water and a large frying pan, for the sauce, on the hob beside the pasta water pot. Once the gnocchi is cooked you will need to work quickly.
The gnocchi only needs to cook for 1-2minutes. To prevent the pot from overcrowding and the gnocchi from sticking together cook it in 3-4 batches. Use a slotted spoon to remove the gnocchi from the boiling water and transfer it to the colander. Do not discard the pasta water.
Add the non-dairy butter, salt and pepper to the frying pan on medium to high heat. Once the butter has melted add the garlic, nutritional yeast, parmesan and lemon zest. Whisk the sauce together until creamy and opaque. Add the sage leaves and gnocchi, gently tossing the gnocchi to fully coat in the sauce. Add 1-2 tablespoons of pasta water to loosen the sauce and finish with lemon juice.
NOTES: Beetroot Gnocchi
Can I use this recipe to make plain gnocchi?
I’ve only tested this recipe with beetroot and potato and while I’m sure it can be altered to make plain gnocchi it depends on your cooking comfort level. Beetroot has less starch than potatoes so if you replace it with another potato you may not need as much flour. How much less flour? I don’t know. If you try it, let me know in the comments below.
Can I use a different flour or combination of flours?
Again I’ve only tested this recipe with white rice flour and potato starch. This combination of flour makes a dough that’s easy to handle and gives the gnocchi a nice bite so I wouldn’t recommend changing it.
I get my flour from Shipton Mill, they have an incredible range of gluten-free flours.
Can I serve it with a different sauce?
Yes definitely, the beetroot flavour is very subtle. This gnocchi recipe will work well with any of your favourite pasta sauces!