Pink gnocchi is a fun twist on the classic Italian pasta! Made with beets, this dish has a lovely rosy color and a slightly sweet flavor that makes it super special.
Making these soft little pillows is a joy. I love watching the vibrant pink color brighten up my plate. Serve it with some butter and Parmesan for a tasty treat! 🍽️
Key Ingredients & Substitutions
Beets: Roasted beets give pink gnocchi its lovely color and sweetness. If you don’t have fresh beets, canned beets work in a pinch. Just be mindful of moisture when using them!
Ricotta Cheese: This adds creaminess to your gnocchi. If you’re lactose intolerant, try using tofu or a dairy-free ricotta made from nuts.
All-Purpose Flour: It’s essential for texture. If you want a gluten-free option, use a 1:1 gluten-free flour blend, but you might need to adjust the amount to get the right dough consistency.
Parmesan Cheese: It brings a nice salty flavor. For a vegetarian option, you can use a similar flavored hard cheese or nutritional yeast for a cheesy taste without lactose.
How Do I Make Sure My Gnocchi Turn Out Soft and Fluffy?
Getting the right texture for gnocchi is crucial for the perfect bite! Here are some tips to keep in mind:
- Don’t overmix the dough. Combine until just blended to keep the gnocchi light.
- Avoid adding too much flour. Start with less, since it’s easier to add more than to fix a dry dough.
- When rolling out the dough, use a light touch and plenty of flour on your work surface to prevent sticking.
- Don’t let the gnocchi sit too long before cooking. Fresh is best!
Enjoy making your pink gnocchi, and don’t hesitate to try out different ingredients and techniques to make it your own!
How to Make Pink Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 2 large beets (about 1 lb), roasted
- 2 cups all-purpose flour, plus more for dusting
- 1 large egg
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 tsp nutmeg (optional)
For the Sauce:
- 2 tbsp butter
- 1/4 cup heavy cream
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This pink gnocchi recipe takes about 60 minutes to prepare and cook, including roasting the beets. It’s a fun and colorful dish that’s perfect for impressing your family or friends!
Step-by-Step Instructions:
1. Preparing the Beets:
First, preheat your oven to 400°F (200°C). Wrap the beets in foil and roast them for about 40-60 minutes. They should be tender enough to pierce with a fork. Once they’re cool, peel off the skin and puree them in a food processor or mash until smooth. You’ll need about 1 cup of beet puree for the dough.
2. Making the Gnocchi Dough:
In a large mixing bowl, combine the beet puree, egg, ricotta cheese, grated Parmesan, salt, pepper, and nutmeg if you’re using it. Mix everything together until well combined. Gradually add the flour a little at a time, mixing until you have a soft, slightly sticky dough. Be careful not to overwork the dough to keep it light and fluffy!
3. Shaping the Gnocchi:
Now, on a floured surface, divide the dough into 4 pieces. Roll each piece into a long rope about 3/4 inch thick. Cut the rope into 1-inch pieces. If you’d like, you can roll each piece on the back of a fork to create ridges—this helps sauces stick better!
4. Cooking the Gnocchi:
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They will float to the surface in about 2-3 minutes, which means they are ready! Use a slotted spoon to remove them and set them aside.
5. Preparing the Sauce:
In a large pan, melt the butter over medium heat. Once melted, add the heavy cream and let it simmer gently until it thickens slightly. Carefully add the cooked gnocchi to the pan and toss them gently to coat in the creamy sauce. Heat through for about 1-2 minutes.
6. Serving:
Once everything is combined and warm, plate your beautiful pink gnocchi. Garnish with chopped parsley and more grated Parmesan if desired. Enjoy your delightful dish warm!
Happy cooking, and enjoy your beautiful, tender pink beet gnocchi with a creamy buttery sauce!
Can I Use Store-Bought Beets for This Recipe?
Absolutely! If you’re short on time, canned or pre-cooked vacuum-packed beets will work well. Just make sure to drain and pat them dry before using them in the recipe to avoid excess moisture.
What If My Dough Is Too Sticky?
No worries! If your dough feels too sticky to handle, gradually add a bit more flour, about a tablespoon at a time, until it reaches a manageable consistency. Just be careful not to add too much, as it can make the gnocchi dense!
Can I Freeze Pink Gnocchi?
Yes, you can freeze uncooked gnocchi! After shaping them, place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag for up to 2 months. When ready to cook, drop them directly into boiling water—no need to thaw!
What Sauces Pair Well With Pink Gnocchi?
This pink gnocchi goes well with a variety of sauces! A simple butter and sage sauce or a light cream sauce enhances its flavor. Alternatively, a fresh tomato sauce or even a pesto would work beautifully!
