Pink gnocchi is a fun and colorful twist on the classic pasta. Made with tender potatoes and a hint of beet puree, it’s both pretty and tasty!
Every bite is soft and lovely, plus it’s a great way to sneak in some veggies. I love serving it with a simple butter sauce—so quick and yummy! 🍽️
Key Ingredients & Substitutions
Russet Potatoes: These are great for making gnocchi due to their starchiness. If you can’t find russets, you can use Yukon Golds. They work well for a richer flavor, though the texture might differ slightly.
Beet Puree: Beets add color and sweetness. If you’re not a fan of beets, try using sweet potato puree for a different hue and flavor, or even pumpkin for a creamy texture.
Flour: All-purpose flour is ideal, but if you’re gluten-sensitive, consider using a gluten-free blend. Just be cautious, as the texture may vary.
Heavy Cream: For a lighter option, you can substitute with half-and-half or even a non-dairy milk if needed. This change might alter the richness but is still tasty!
How Do I Ensure My Gnocchi is Light and Fluffy?
Getting fluffy gnocchi is all about handling the dough just right! After boiling the potatoes, let them cool and dry completely to reduce moisture. When mixing in the flour, add it gradually—this prevents the dough from getting too heavy. The dough should be soft but not sticky, so avoid adding too much flour.
- After forming the gnocchi, avoid overworking the dough to keep it light.
- When cooking, make sure the water is at a rolling boil. Dropping them gently prevents them from becoming gummy.
- As soon as they float, remove them with a slotted spoon to avoid overcooking!
With these tips, you’ll have beautiful and delicious pink gnocchi! Enjoy cooking!
How to Make Pink Gnocchi with Creamy Beet Sauce
Ingredients You’ll Need:
For the Gnocchi:
- 2 large russet potatoes (about 1 pound)
- 1 cup all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 teaspoon salt
- 1/2 cup cooked beet puree (about 1 small cooked beet, pureed)
For the Pink Sauce:
- 1 tablespoon butter
- 1 small garlic clove, minced
- 1/2 cup heavy cream
- 1/2 cup beet puree (from cooked beets)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves or baby spinach leaves for garnish
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 30-40 minutes of prep time. Cooking the gnocchi only takes a couple of minutes. All together, plan for about an hour to prepare and cook this delicious dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by boiling the russet potatoes with their skins on until they are very tender, which should take around 30-40 minutes. Once cooked, drain the potatoes and let them cool slightly. Then, peel them and either pass them through a potato ricer or mash them until they are smooth. Let the potato mash cool completely.
2. Make the Beet Puree:
If you haven’t already prepared your beet puree, take your cooked beets (boiled or roasted) and peel them. Then, puree them until smooth. Set this aside — you’ll need it for both the gnocchi and the sauce!
3. Make the Gnocchi Dough:
In a large mixing bowl, combine the cooled mashed potatoes with the beet puree and salt. Add in the egg and mix everything well. Gradually incorporate the flour, mixing gently until a soft dough forms. Be careful not to make it sticky; if you need to, add a bit more flour, a tablespoon at a time.
4. Shape the Gnocchi:
Now it’s shaping time! Lightly flour your working surface. Roll the dough into long ropes that are about 1/2 inch thick. Cut the ropes into 1-inch pieces. For that classic gnocchi look, gently roll each piece over the back of a fork or gnocchi board while pressing lightly with your thumb to create ridges.
5. Cook the Gnocchi:
Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the boiling water in batches. When they float to the surface (this usually takes about 2-3 minutes), remove them carefully with a slotted spoon and set them aside.
6. Make the Pink Sauce:
In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, careful not to let it brown. Stir in the beet puree and heavy cream, heating through until the sauce is smooth and pink. Season with salt and freshly ground black pepper to taste.
7. Combine Gnocchi and Sauce:
Gently add the cooked gnocchi to the skillet with the pink sauce. Toss to coat the gnocchi evenly in the sauce, cooking for another minute to let the flavors meld together.
8. Serve:
Plate your beautiful pink gnocchi, garnishing with fresh basil or spinach leaves. Finish it off with a sprinkle of freshly grated Parmesan cheese. Enjoy your lovely meal warm!
This recipe yields tender beet-infused gnocchi with a creamy, visually striking pink sauce that’s earthy, rich, and vibrant. Perfect for a special yet simple meal!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Absolutely! Sweet potatoes will give the gnocchi a unique flavor and a hint of sweetness. Just make sure to adjust the flour quantity as sweet potatoes may have more moisture.
How Do I Store Leftover Gnocchi?
Store any leftover gnocchi in an airtight container in the fridge for up to 3 days. To reheat, you can warm them gently in a skillet with a bit of butter or olive oil, or in the microwave with a splash of water to keep them moist.
Can I Freeze Pink Gnocchi?
Yes, you can freeze uncooked gnocchi! Once shaped, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. You can cook them straight from frozen—just add a couple of minutes to the boiling time.
What Can I Substitute for Heavy Cream in the Sauce?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free version, consider coconut cream or a non-dairy milk, though the flavor and richness will vary slightly.
