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Gnocchi Beet




Red beetroot

500 oz

Wholewheat flour

220 oz

Iodized salt

1 teaspoon

first courses from Italy - Lombardia

Gnocchi Beet

Gnocchi Beet

vegan with gluten high in fiber high in potassium

ready in

35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gnocchi Beet

Tasty beet gnocchi and whole wheat flour. Two ingredients for a first that everyone loves!

Gnocchi Beet step 1

step 1

Peel the beets, wash them and put them to boil in a saucepan until soft. Once ready, peel them, cut them into pieces and mash with a potato masher in a bowl.

Gnocchi Beet step 2

step 2

Add the salt and half the flour and begin to form the dough. Adjourn the work plan and completed the dough with flour. Let stand 10 minutes and put to boil water to cook the gnocchi

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Gnocchi Beet step 3

step 3

Divide the dough into slices and cut loaves, which will work with his hands. Cut them to obtain the gnocchi (I recommend the flour to keep them from sticks, the dough is quite sticky).

Gnocchi Beet step 4

step 4

Plunge the gnocchi into the boiling water and cook a few minutes after it came to light. Try them to get the desired doneness. Serve and season to taste (even with only a little oil Ages).

Gnocchi Beet step 5

step 5

NOTE: I have deliberately left some small piece of beetroot in the dough, to bring it crispy. If you prefer a perfectly smooth dough, blend beets instead of mash.

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