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Bloody Beet Gnocchi

This dish features vibrant purple gnocchi made from roasted beets, which lend a smoky sweetness and striking color. The dough is tender and melt-in-your-mouth, cooked until they float, and finished with a fragrant garlic butter or sage oil for a comforting yet visually stunning main course.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets roasted and peeled
  • 1 1/2 cups all-purpose flour plus extra for dusting
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 tablespoon olive oil good quality
  • to taste salt and pepper for seasoning
  • Fresh sage or thyme for garnish or flavor

Equipment

  • Mixing bowls
  • Silicone spatula
  • Potato ricer or fork
  • Large pot
  • Slotted spoon
  • Fork or gnocchi board

Method
 

  1. Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for about 45-60 minutes until they feel tender when pierced with a fork. Let them cool slightly, then peel and mash or purée until smooth, revealing a deep, velvety purple.
  2. In a large mixing bowl, combine the mashed beets with a beaten egg and minced garlic. Mix well until the ingredients are evenly incorporated, and the mixture takes on a vibrant magenta hue.
  3. Gradually add the flour to the beet mixture, folding gently with a spatula until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the gnocchi dense.
  4. Divide the dough into four equal parts. Lightly flour your work surface and roll each portion into a long rope about 2cm thick. Keep the ropes evenly shaped for uniform gnocchi.
  5. Use a sharp knife to cut each rope into 2cm pieces. Gently press each piece with a fork or gnocchi board to create ridges, which help grip the sauce and add texture.
  6. Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi batches into the water, making sure not to overcrowd the pot.
  7. Cook the gnocchi for 2-3 minutes until they float to the surface and jiggle gently. For a more vibrant color, cook them a little longer until tender and slightly plump.
  8. Use a slotted spoon to carefully lift the cooked gnocchi out of the water and drain well. Optionally, toss them gently in warm garlic butter or sage-infused oil for extra flavor.
  9. Gently rest the gnocchi for a minute to allow the flavors to meld and the texture to firm up slightly. The gnocchi should be tender, slightly chewy, and maintain their vivid purple hue.

Notes

For extra flavor, top with fresh herbs or a drizzle of good olive oil. Be careful not to over-flour, which can make the gnocchi dense. Roasting beets enhances their smoky sweetness and vibrant color.