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From Giant Beetroot to Giant Gnocchi

14th October 2015 By Urvashi Roe 41 Comments

Jump to Recipe - Print Recipe

I haven’t spent much time on the allotment this year.  What with opening up a cafe, settling into a rhythm of freelance work and just general family life it’s been hard to get there on a regular basis.  My crops have suffered as a result but if there’s one veg that never lets me down it’s beetroot.

I planted quite a lot in late Spring and as I’ve run in and out with watering duty it’s caught my eye with a mental note of “I must pick some next time”.  Well “next time” turned from days to weeks to a few months and when I finally got around to pulling it out last week, here are just some of the giants I found.

Giant beetroot from my allotment

Giant beetroot from my allotment

I have so many ideas for using up this bounty but the colour was just too irresistible for pasta again.  Instead of beetroot tagliatelle like last time I opted for gnocchi as the leaves were good eating for a pesto.  It was earthy as you’d expect, rather sweet and enormously filling.

Beetroot Gnocchi

Beetroot Gnocchi With Beetroot Green and Sunflower Seed Pesto and Broad Beans

Print Recipe

Beetroot Gnocchi

Total Time1 hr
Servings: 4 -6

Notes

This recipe uses half the amount of beetroot to potatoes but you may need to play with the balance depending on how you cook your beetroot.  I roasted mine so it was less watery.
  • 2-3 tbsp sunflower oil
  • 500g beetroot
  • 1kg floury potatoes such as King Edward or Maris Piper
  • 500g OO grade pasta flour or plain flour
  • 1 egg, beaten
  • 1tsp fine table salt
To make the beetroot gnocchi
  • Preheat the oven to 200C and oil a roasting dish.
  • Peel and chop the beetroot into rough 2 inch chunks, rinse and then toss into the roasting tray.  Make sure they are evenly coated in the oil and then roast for about 20-30 minutes til soft.
  • Meanwhile peel and chop the potatoes in the same way, pop them into a saucepan, fill it with water and then boil them for about 20 minutes until soft.
  • Drain the potatoes and mash them in a large bowl using a potato ricer so you get nice a smooth consistency. Set aside.
  • Once the beetroot is cooked, puree it in a food processor, pass it through a sieve to remove large lumps and then add this to the mashed potatoes and mix together.
  • Now add the 300g flour and the egg and start to combine it all together.  Add the rest of the flour a little at a time until you have a nice firm dough which is not sticky.  You might not need all the flour.
  • Form the dough into a two equal ball shapes and then divide them again so you have four balls.
  • Dust your work surface with a sprinkling of flour.
  • Roll each ball of dough into a long sausage shape - the thickness will depend on how fat you want your gnocchi to be.
  • Cut 1 inch chunks out of the dough sausages and there you have your little gnocchi ready to cook.
  • Bring a large pan of salted water to the boil and then drop a handful of gnocchi in at a time. They will float to the surface when they are done. You can then scoop them out with a slotted spoon and pop them into a warmed bowl while you cook the rest.  I usually drizzle each batch with some olive oil so prevent any sticking together.
I served these tossed with beetroot leaf pesto which I made using about 20 beetroot leaves (around 500g), 200g sunflower seeds, 5-6 tbsp of extra virgin olive oil and the juice of half a lemon.  I put all these ingredients into a food processor and whizzed them up to a nice puree.  We also had some broad beans in the freezer so I scattered those on top too.
Beetroot Gnocchi Sausages ready to cook

Beetroot Gnocchi Sausages ready to cook

I’ve joined a few blogs in celebrating this abundance of extra veg in my kitchen this month.  If you haven’t visited them before they’re full of lovely, easy ideas:  Veggie Desserts, Utterly Scrummy and Fuss Free Flavours

Do you make gnocchi with different types of vegetables? What sauces do you serve it with? 

Some gnocchi inspiration
  • Felicity Cloake’s How to make the perfect gnocchi (theguardian.com)
  • Beetroot Gnocchi with Spicy Coconut Sauce (indiansimmer.com)
  • Allotment Gnocchi (thevegspace.co.uk)
  • Toasted gnocchi salad (amuse-your-bouche.com)

Related

Filed Under: Pasta Tagged With: Allotment, Beetroot, cooking, italian food

Previous Post: « Rethinking Your Sense Of Taste With Haagen Dazs
Next Post: Kale and Coconut Soup »

Reader Interactions

Comments

  1. Solange says

    14th October 2015 at 12:04 pm

    I never made gnocchi, yet another I have not made before! this really tempting. I volunteer in a community garden, I’m going this afternoon, will definitely get some beetroots. thanks for the inspiration

    Reply
    • Urvashi Roe says

      14th October 2015 at 12:28 pm

      It’s such an easy one for when the girls get home. Especially if you have leftover mashed potato.

      Reply
  2. Kitchen-Counter-Culture says

    14th October 2015 at 12:09 pm

    So pretty!

    Reply
    • Urvashi Roe says

      14th October 2015 at 12:28 pm

      Thank you 🙂

      Reply
  3. Kavey says

    14th October 2015 at 12:20 pm

    Gorgeous gorgeous colour and love the idea to dress with pesto made from its leaves. We have never had good luck growing beetroot, we’re not good at thinning out the seedlings and then watering regularly!

    Reply
    • Urvashi Roe says

      14th October 2015 at 12:27 pm

      I will tell you a secret. I never thin the seeds out either. We plant the whole packet out and generally the biggest beet survives. Or they all kinda grow up next to each other and look all twisted and interested. Just reinforces the fact that it’s fine to eat gnarly veg so I don’t mind.

      Reply
      • Kavey says

        15th October 2015 at 6:35 pm

        I don’t mind gnarly at all but ours don’t grow big at all. But we’re putting lots of compost in this autumn to enrich soil so maybe next year!

        Reply
  4. Dannii @ Hungry Healthy Happy says

    14th October 2015 at 12:21 pm

    What a wonderful colour. I have been meaning to make sweet potato gnocchi, but now I am thinking that I need to make these first.

    Reply
    • Urvashi Roe says

      14th October 2015 at 12:29 pm

      I love the idea of sweet potato gnocchi. I am planning to grow sweet potatoes next year as there are a few different varieties out there that you can’t usually find in the shops. Such a cheap meal option too.

      Reply
  5. neverbeenso says

    14th October 2015 at 1:29 pm

    I LOVE beets! And this recipe looks delicious!! Here’s a recipe using beet pesto I created this summer that I thought you might be interested in! http://neverbeenso.com/2015/09/22/beet-spinach-goat-cheese-pizza/

    Reply
    • Urvashi Roe says

      14th October 2015 at 1:31 pm

      Brilliant. Thanks for the link. Recipe looks really good and I love how you;ve used it on pizza too

      Reply
  6. Becca @ Amuse Your Bouche says

    14th October 2015 at 1:53 pm

    Love the idea of putting beetroot in gnocchi! So stunning.

    Reply
    • Urvashi Roe says

      14th October 2015 at 1:55 pm

      Thanks Becca 🙂

      Reply
  7. the foodie couple says

    14th October 2015 at 2:06 pm

    Wow i never would have thought of this – such a pretty end result toO!

    Reply
    • Urvashi Roe says

      14th October 2015 at 2:08 pm

      Thank you. Checkout the link for the tagliatelle. That’s equally pretty 🙂

      Reply
  8. Jo's Kitchen (@Jos_Kitchen) says

    14th October 2015 at 2:13 pm

    What amazing beetroot and what a great use for them. A perfect autumn supper!

    Reply
    • Urvashi Roe says

      15th October 2015 at 8:40 am

      Thank you Jo. Yes a wonderfully colourful autumn supper

      Reply
  9. Lucy @ BakingQueen74 says

    14th October 2015 at 3:47 pm

    What a beautiful colour! I love this. I might have a few golden beets to pick still, if they are also huge I know what I might try now. Havent made gnocchi yet but would love to.

    Reply
    • Urvashi Roe says

      15th October 2015 at 8:39 am

      i really must deviate away from my trusty Boltardy variety. Last year we grew Chioggia which were the lovely stripey variety. I love the golden yellow ones. Which variety do you grow?

      Reply
      • Lucy @ BakingQueen74 says

        15th October 2015 at 2:06 pm

        I actually have no idea! We just bought them as mini plants to grow on. Going to grow more next year though, proper red ones so may try Boltardy.

        Reply
  10. kellie anderson says

    14th October 2015 at 5:49 pm

    I didn’t thin my beetroot out so even though I left mine in the ground for ages too, mine were golfballs sized! I agree about the leaves – they are so tasty, and pesto is always a good call with leaves cut from garden veg. I tend to stir fry them with lemon, chilli and maybe a smashed, salted anchovy filet and eat with pasta and grated Parmesan. Those gnocchi look seriously gorgeous, and as you say, filling too. Pretty pictures. xx

    Reply
    • Urvashi Roe says

      15th October 2015 at 8:38 am

      Love the idea of adding the anchovy fillet. I rather miss the golfball sized ones actually as they make for good pickling

      Reply
  11. Stuart says

    14th October 2015 at 9:48 pm

    The colour is stunning and I bet it has a deep earthy flavour. Lovely!

    Reply
    • Urvashi Roe says

      15th October 2015 at 8:37 am

      Thanks Stuart. Yes the colour doesn’t mute at all during cooking. Makes the dreary days of winter pale into insignificance

      Reply
  12. recipesfromapantry says

    15th October 2015 at 7:03 am

    You have made me fall in love with beetroot. Pinning to try later.

    Reply
    • Urvashi Roe says

      15th October 2015 at 8:36 am

      aaaah that’s nice to hear. I have a whole Pinterest board on beets!

      Reply
  13. Kate | The Veg Space says

    15th October 2015 at 2:31 pm

    Wow, what a beautiful colour, that looks fabulous! I love making homemade gnocchi, so much better than the vacuum-packed supermarket stuff! Thanks for linking to my allotment gnocchi.

    Reply
    • Urvashi Roe says

      15th October 2015 at 2:55 pm

      Thank you and it was a pleasure to link to a like minded blog 🙂

      Reply
  14. Sarah Trivuncic, Maison Cupcake says

    16th October 2015 at 11:19 am

    These look fantastic! I love the combination of green soya beans against purple gnocchi. Great visual impact and I bet the taste and texture is fabulous too.

    Reply
    • Urvashi Roe says

      16th October 2015 at 7:20 pm

      Thank you Sarah. We made them again last night but the girls wanted pale pink so we added a bit less beetroot and a bit more potato. This time with nasturtium pesto

      Reply
  15. Niamh says

    17th October 2015 at 8:49 pm

    These look gorgeous – love the idea and the colours 🙂

    Reply
    • Urvashi Roe says

      17th October 2015 at 8:51 pm

      Thank you. They are just pure comfort food. Glass of wine and a big bowl of these

      Reply
  16. Franglais kitchen says

    17th October 2015 at 11:13 pm

    I remember the beautiful beetroot pasta you made. These gnocchi look wonderful – not just the colour but the pesto’s and toppings. Gorgeous

    Reply
    • Urvashi Roe says

      18th October 2015 at 8:36 pm

      Thanks Nazima. I’ve just planted some more for early harvesting next year

      Reply
  17. Elizabeth says

    19th October 2015 at 1:51 pm

    What a beautiful recipe! I bet this tastes absolutely amazing! One of my 40 things to do before I turn 40 is to grow my own vegetables. The builders have only JUST finished with my garden, so I will start in the spring with a new plot and see what happens. 🙂

    Reply
    • Urvashi Roe says

      19th October 2015 at 10:17 pm

      I wish you the best of luck. You have a challenging climate up there that’s for sure!

      Reply
  18. Fuss Free Helen says

    27th October 2015 at 8:46 am

    I love the idea of a beet leaf pesto I bet it is delicious, as well as using everything up! thanks for sharing with #extraveg

    Reply
    • Urvashi Roe says

      27th October 2015 at 9:21 pm

      Thank you. GreAt linkie

      Reply
  19. Tortilla for tea says

    4th November 2015 at 8:10 pm

    I will be trying this, because we love both gnocchi AND beetroot in our house! I’m also a big fan of not wasting the beetroot leaves, so a pesto is a great idea too.

    Reply
    • Urvashi Roe says

      5th November 2015 at 7:07 am

      Lovely. Let me know how you get on

      Reply

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Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

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