Pink gnocchi are fun and colorful little potato dumplings that are easy to make! The lovely pink hue comes from adding beet puree, making them a hit for kids and adults alike.
Whenever I serve these, I can’t help but smile at the cheerful color. They taste great too! I like to pair them with a simple butter sauce or fresh veggies for a yummy meal.
Key Ingredients & Substitutions
Beets: These add the beautiful pink color and a subtle sweetness. If you’re short on time, you can use canned beets instead of roasting them. Just rinse and puree them.
Potatoes: Russets are great for gnocchi thanks to their starchy content. If you want a lighter texture, you can try using Yukon Gold potatoes instead.
Flour: All-purpose flour works well, but if you’re looking for gluten-free options, use a gluten-free blend. Just adjust the amount since different flours absorb differently.
Heavy Cream: For a lighter version, substitute half-and-half or whole milk. Coconut cream also adds a nice richness if you’re aiming for a dairy-free option.
Parmesan Cheese: If you’re avoiding dairy, nutritional yeast can give a cheesy flavor. Or try a vegan cheese that melts well for the sauce.
What’s the Best Way to Shape Gnocchi?
Shaping gnocchi might seem tricky, but it’s quite easy once you get the hang of it. A good tip is to keep your work surface lightly floured to prevent sticking.
- Divide your dough into 4 pieces and roll each piece into a rope about 3/4 inch thick.
- Cut the rope into 1-inch pieces, making sure they’re evenly sized for even cooking.
- For those lovely ridges, gently roll each piece on the back of a fork; it helps the sauce stick better.
Remember, the key is not to overwork the dough, so mix just until combined. This will keep your gnocchi tender and light!
How to Make Pink Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 2 medium beets (about 1 cup cooked and pureed)
- 2 large russet potatoes (about 1 1/2 pounds)
- 1 1/2 to 2 cups all-purpose flour, plus more for dusting
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Sauce:
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish
- Optional: pinch of ground nutmeg
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 45-60 minutes to roast the beets, and about 30-40 minutes to boil the potatoes. In total, you’ll need about 1.5 to 2 hours to get everything ready and on the table—definitely worth the wait for such a colorful dish!
Step-by-Step Instructions:
1. Preparing Beets and Potatoes:
Start by preheating your oven to 400°F (200°C). Wrap the beets in foil and roast them in the oven until they are tender, which will take about 45-60 minutes. Once they are cool enough to handle, peel the skin off and puree the beets in a food processor until smooth. Meanwhile, bring a pot of water to boil, and add the whole potatoes (with skin on). Boil until fork-tender, which will take around 30-40 minutes. Once they are done, drain, peel, and mash or rice the potatoes until they are smooth. Let them cool slightly while you prep the rest.
2. Making the Gnocchi Dough:
In a large mixing bowl, combine the mashed potatoes and beet puree. Add the salt, pepper, and the egg, and mix gently until all ingredients are combined. Gradually sprinkle in the flour, 1/2 cup at a time, stirring with a fork or your hands until a soft dough forms that is not too sticky. If you want to add some flavor, this is the time to include that pinch of nutmeg. Be careful not to overwork the dough, as this can make the gnocchi tough!
3. Shaping the Gnocchi:
Lightly dust your work surface with some flour. Divide the dough into 4 equal portions. Take one portion at a time and roll it into a long rope about 3/4 inch thick. Cut the rope into 1-inch pieces. You can roll each piece over the back of a fork to create ridges, which help the sauce cling to the gnocchi better. Just be gentle!
4. Cooking the Gnocchi:
Bring a large pot of salted water to a boil. Once boiling, carefully drop the gnocchi in batches into the water. They will cook quickly—about 2-3 minutes. You will know they’re done when they float to the surface! Use a slotted spoon to remove them and transfer them to a warm dish to keep them cozy while you finish cooking the rest.
5. Preparing the Sauce:
In a large skillet, melt the butter over medium heat. Add the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and mix until it is fully melted and the sauce is creamy. Give it a taste and season with a little more salt and pepper if needed.
6. Combining and Serving:
Finally, add the cooked gnocchi to the skillet with the sauce and toss gently to coat each piece evenly. Plate your pink gnocchi with a sprinkle of fresh basil leaves and more grated Parmesan on top. If you want to get fancy, you can sprinkle a little dried beet powder for extra color.
Enjoy your vibrant, creamy Pink Gnocchi—it’s sure to impress!
Can I Use Frozen Beets for This Recipe?
Yes, you can use frozen beets! Just be sure to thaw and drain them well before pureeing to avoid excess moisture in the dough.
How Do I Store Leftover Gnocchi?
Store any leftover gnocchi in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet with a bit of butter or sauce for a tasty meal.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the gnocchi dough and refrigerate it for up to a day. Just cover it tightly with plastic wrap to prevent drying out. You can also freeze uncooked gnocchi; just spread them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
What Should I Serve with Pink Gnocchi?
This dish pairs well with a light salad or steamed vegetables. Feel free to top it with extra Parmesan and fresh herbs for added flavor!
