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Beetroot Gnocchi

Total Time1 hr
Servings: 4 -6


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