Gnocchi with beetroot

I love gnocchi so I decided to make them a bit more colorful. I made them with beetroot. The mixture looks like a sugar fondant at the end, because the color is so pretty. It does disappear a bit when you cook them but that shouldn’t stop you from making them. The beetroot ands nice little sweetness to them 🙂

For a lot of gnocchi (6-8 people); 60 minutes; Medium difficulty

1.5 kg potatoes
300 g cooked beetroot
1 teaspoon of salt
1/2 teaspoon of nutmeg
2 tablespoons of butter
2 eggs
600 g flour (plus more for kneading)

1. Cook whole and unpeeled potatoes in salted water. This will last around 40 minutes, depends on the size of the potatoes. Check if they are cooked with a fork.
2. Mix the beetroot with hand blender.
3. When the potatoes are cooked – peel them and mash well (the more effort you put into mashing, the nicer the texture).
4. Add salt, nutmeg, beetroot, butter and eggs. Mix well with a spoon. Gradually add flour and mix well.
5. When it’s all mixed put the mixture on the floured surface and knead with hands.
6. Then take smaller portions of the mixture, roll it and use a knife to cut it to gnocchi.
7. If you want to use them right away cook them for around 3 minutes in boiling salted water. They are cooked when they float to the surface. If you want to store them, place them on floured board and freeze them.

Wise-ass corner

I sautéed them on butter, salt and Mediterranean spices and at the end I added some grated cheese. I definitely recommend! 🙂