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Bloody Beet Gnocchi

This vibrant dish features tender gnocchi made from roasted beets and ricotta, offering a beautiful deep red hue and earthy flavor. The gnocchi are boiled until they float, then pan-fried until crispy on the outside, resulting in a chewy yet crisp final texture. It’s a visually stunning, comforting dish that balances earthiness with richness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Contemporary
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets roasted and peeled
  • 1 cup ricotta cheese full-fat for creaminess
  • 1 large egg
  • 1 ½ cups all-purpose flour plus extra for dusting
  • 1/2 teaspoon salt
  • 2 tablespoons butter or olive oil for crisping
  • zest of 1 lemon lemon zest optional, for brightness

Equipment

  • Oven
  • Food processor or blender
  • Large mixing bowl
  • Sharp knife
  • Slotted spoon
  • Non-stick skillet or frying pan

Method
 

  1. Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for about 45 minutes until they’re tender when pierced with a fork.
  2. Once cool enough to handle, peel the beets and cut off the stems. Mash or puree the roasted beets until smooth and vibrant in color.
  3. In a large bowl, combine the beet puree with ricotta cheese, egg, salt, and lemon zest (if using). Mix until well incorporated and the mixture is bright and slightly sticky.
  4. Gradually add the flour to the mixture, folding in gently until a soft, slightly sticky dough forms. It should be workable but not overly sticky; add more flour if needed.
  5. Divide the dough into four equal parts. Roll each into a log about 2 cm in diameter on a floured surface.
  6. Cut each log into bite-sized pieces, about 2 cm long. Lightly dust the gnocchi with flour to prevent sticking.
  7. Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.
  8. Using a slotted spoon, carefully lift the cooked gnocchi and set aside.
  9. Heat butter or olive oil in a non-stick skillet over medium heat. Add the cooked gnocchi and cook until they’re golden and crispy around the edges, about 3-4 minutes.
  10. Serve the crispy beet gnocchi hot, garnished with additional lemon zest or herbs if desired. Enjoy the earthy, tender, and crunchy bites!

Notes

Ensure the beets are thoroughly roasted to reduce moisture and prevent the dough from becoming too wet. Adjust flour as needed for the perfect dough consistency. For extra flavor, toss the finished gnocchi with herbs or a light drizzle of balsamic vinegar.