Pink gnocchi are fluffy potato dumplings with a lovely rosy hue, thanks to beet puree. They are fun, colorful, and a treat for the eyes as well as the taste buds!
Making these gnocchi is like playing with dough! I love how the beets add a sweet twist. Serve them with your favorite sauce, and you’ve got a dish that’s sure to impress everyone!
Key Ingredients & Substitutions
Potatoes: I recommend using red or golden potatoes. They have the right amount of starch for fluffy gnocchi. If you’re in a pinch, you could substitute with russet potatoes, but they might be slightly less creamy.
Beet: The beet gives the gnocchi their beautiful pink color. If you don’t have beets, you could use pureed spinach or carrots for color, but the flavor will change slightly.
Flour: All-purpose flour works great. If you’re gluten-free, feel free to use a gluten-free all-purpose blend, but keep in mind the texture might vary a bit.
Cheese: Parmesan adds richness to the sauce. You can use Pecorino Romano or even nutritional yeast for a dairy-free option if needed.
Herbs: I love adding fresh parsley or basil for extra flavor. If fresh herbs aren’t available, dried herbs can work as well; just use about a teaspoon instead.
How Do You Make the Dough for Gnocchi?
Making the dough is straightforward. Start with the right type of potatoes, cook them properly, and then mix in your ingredients. Here are some tips:
- Boil potatoes with the skin on to keep them fluffy. Peel them when warm for easier handling.
- Use a ricer or a fork to mash the potatoes until they are completely smooth. Avoid overworking the dough to keep it light.
- Add flour gradually to avoid getting a sticky dough. It should be soft but not overly wet.
Forming gnocchi can be fun! Use your fork to imprint ridges that help sauce cling better. Enjoy the process and have fun with your colorful creation!
How to Make Pink Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 2 medium red or golden potatoes (about 1 pound)
- 1 small cooked beet, peeled and pureed (about 1/4 cup)
- 1 cup all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley or basil (optional)
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup crushed roasted red peppers (optional, for garnish)
- Salt and black pepper to taste
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes to prep and cook. You’ll spend a bit of time boiling and mashing potatoes, preparing the beet puree, and making the sauce, followed by the fun of shaping and cooking the gnocchi! Make sure to give yourself a bit of extra time for the boiling and cooling of the ingredients.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by boiling the whole potatoes with the skin on until they are tender when pierced with a fork, which usually takes about 20-25 minutes. Once they’re cooked, drain the water and let the potatoes cool slightly. When they’re warm enough to handle but not too hot, peel off the skin.
2. Make the Beet Puree:
While the potatoes are boiling, you can prepare the beet. Roast or boil a small beet until tender, then peel it and blend it in a blender or food processor until it’s smooth and creamy.
3. Mash the Potatoes:
Once the potatoes are peeled, rice them using a potato ricer or mash thoroughly with a fork until completely smooth and lump-free. It’s important to let the mashed potatoes cool completely before proceeding.
4. Make the Dough:
In a large mixing bowl, combine the mashed potatoes, beet puree, egg, and salt. Use a spatula or spoon to mix gently. Gradually add flour to the mixture, folding it in until a soft dough forms. The dough should be slightly sticky but still hold together. If you like, you can knead in the chopped herbs for an extra flavor boost!
5. Shape the Gnocchi:
Lightly flour your work surface. Divide the dough into four portions. Roll each portion into a long rope about 3/4 inch thick, then cut each rope into 1-inch pieces. Don’t worry if they aren’t perfect; these gnocchi have a homemade charm!
6. Form the Gnocchi Shapes:
Using a fork, gently roll each piece of dough over the tines to create neat ridges. This helps the sauce cling better. If you prefer, you can leave them as pillow shapes without ridges.
7. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Drop in the gnocchi pieces in batches. Once they float to the surface (which should take about 2-3 minutes), let them cook for an additional 30 seconds, then remove using a slotted spoon.
8. Prepare the Sauce:
In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese until the sauce is creamy and smooth. Season with salt and pepper to taste.
9. Combine and Serve:
Add your cooked gnocchi to the sauce and gently toss everything to coat evenly. Serve immediately, garnished with chopped fresh basil or parsley, crushed roasted red peppers if desired, and an extra sprinkle of Parmesan cheese.
Enjoy your vibrant pink gnocchi with a rich and creamy sauce—a dish sure to delight anyone lucky enough to share it with you!
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Yes, you can use sweet potatoes for a different flavor and a touch of sweetness! Just keep in mind that sweet potatoes may require more flour to reach the right consistency, so start with less flour and add more as needed.
How Should I Store Leftover Gnocchi?
Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked gnocchi. Just spread them on a baking sheet to freeze individually, then transfer to a freezer bag once frozen.
Can I Make the Gnocchi Dough Ahead of Time?
Absolutely! You can make the gnocchi dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to cook, let it sit at room temperature for about 15-20 minutes before shaping and cooking.
What Should I Serve with Pink Gnocchi?
This dish pairs well with a simple side salad or sautéed vegetables. You can also serve it with extra Parmesan and fresh herbs on top for added flavor and color!