Ingredients for 4 persons
400 g floury potatoes
150 of cooked beetroot
150 g flour
Time: 30 minutes
Wash the potatoes, brushing them to remove any soil residue.
Peel and dice them into 2-inch cubes and transfer to a microwave-safe container.
Cook at the highest temperature (750 degrees in my case) for 6 to 8 minutes (check while cooking because every oven is different).
Let the potatoes cool down for a few minutes, then, while still warm, mash them with a potato masher, in a bowl.
Mash the pre-cooked beet with a potato masher.
When the potatoes have cooled (room temperature), add the flour a little at a time and knead in the bowl, quickly, until you have a ball-shaped dough.
Transfer the dough to the floured surface, divide it into 4 parts and roll each part out with your hands until you have small snakes with a diameter of 2.5 centimeters.
Divide each snake with a dough cutter (or knife) into 2/2.5-centimeter pieces.
Add more flour, if necessary, to prevent the gnocchi from sticking, and immediately shape them by sliding them over the tines of a fork.
Bring a pot with plenty of salted water to a boil. Once it comes to a boil, lower the power of the stove a little and gently dip the gnocchi, a little at a time, staring them slowly.
Allow the gnocchi to rise to the surface and as they do, transfer them to the pan with the sauce, a little at a time.
They are great simply tossed with a little butter and Parmigiano cheese and a sprinkling of ground black pepper. If you want to create a contrast, along with the butter you can sauté some capers and canned anchovies, which will give extra saltiness and acidity. They are also very good with some melted gorgonzola cheese in the pan.
The gnocchi are delicate so, in general, do not swirl them too much in the pan with the sauce but, instead, toss them by moving the pan with a few quick, smooth movements of the wrist.
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