Beetroot Gnocchi Recipe
Beetroot Gnocchi recipe is a creative way to make this Italian pasta using beets and sweet potato. The dough is kneaded with oat flour and whole wheat flour making this dish diabetic-friendly. A simple sauce made with brown butter and pistachios with some garlic makes it a crave-worthy entree!
Equipment
- Stand mixer or food processor, large pot
Ingredients
For the beetroot gnocchi:
- 1 cup red beet cooked, peeled, mashed
- 1 cup white sweet potato cooked, peeled, mashed
- 1 cup Bob's Red Mill oat flour
- 1 cup Bob's Red Mill whole wheat flour
- 1 tbsp butter unsalted
- a pinch nutmeg grated
- ½ tsp salt
- ¼ tsp ground peppercorn
For the sauce:
- 2 clove garlic minced
- 1 bunch kale
- 2 tbsp pistachio shelled, unsalted
- 3 tbsp butter unsalted
- 1 tbsp olive oil extra virgin
- ¼ tsp chili flake
- ¼ tsp dried oregano and thyme
- ¼ tsp salt
- Parmesan cheese optional
Instructions
How to make the beetroot gnocchi:
- Prepare the ingredients. Boil, peel and mash the beets and sweet potato. (Use a ricer to mash the sweet potato).
- Add the ingredients to a food processor.
- Use the dough attachment to mix and bring the ingredients together to a dough-like consistency in a food processor.
- Remove the mixture from the food processor and put it on a floured surface. Knead the dough to a disc by dusting it with extra whole wheat flour.
- Use a pastry cutter or a gnocchi cutter to divide the disc into 1" chunks.
- Pinch a small piece (approx. half an inch in size) and make small balls depending on the size of the gnocchi that you prefer. Using your thumb, press the ball lightly against a floured gnocchi board or the tines of fork.
- Gently, score each piece by rolling it to slide over the board or along the tines of fork.
- Boil a large pot of water with salt and olive oil while you finish the rest of the gnocchi.
- Add a few gnocchi at a time once the water reaches a rolling boil. Wait for them to rise to the surface, and then cook the gnocchi for another 30-40 seconds.
- Use a slotted spoon to remove the cooked gnocchi. Add a few more gnocchi and repeat the process of cooking them.
How to make the sauce:
- While you complete cooking all batches of gnocchi, make the sauce side by side. Heat a Dutch oven and add the butter. Heat the butter until it browns, then add the garlic and olive oil and the pistachios and sauté for a few seconds.
- Add the kale and sauté for 2-3 minutes with dried herbs, salt, and chili flakes.
- Toss in the gnocchi and cook for a minute. Serve hot.
Video
Notes
- Dust the dough liberally with whole wheat flour to prevent them from sticking together. Dusting with flour gives it some traction.
- It is easier to work with the gnocchi if you divide the big ball of dough into smaller portions.
- I have added sweet potato to the beetroot gnocchi because it has a lesser moisture content than the beets. This helps balance the final dough.
Nutrition
Calories: 327kcalCarbohydrates: 52gProtein: 11gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 496mgPotassium: 513mgFiber: 8gSugar: 3gVitamin A: 8044IUVitamin C: 32mgCalcium: 144mgIron: 3mg
