Beet Gnocchi

These colorful Italian vegan dumplings are soft, delicious and fun to make. This Beet Gnocchi only requires 6 ingredients and can be eaten immediately or froze for leftovers.

Before making this Beet Gnocchi I thought it would be so complicated to make since it is homemade pasta. However,  I was so excited to find out that it is super EASY to make. I do admit it does take a little longer than my normal dishes but it is totally worth the extra time. I am such a visual person when it comes to learning so I thought it might help for this recipe to do step by step instructions.

Step 1

Before making the Beet Gnocchi you need to prep the potatoes and beets by washing all the dirt off. After washing them boil the beets and potatoes in water. The beets need to be boiled in water longer than the potatoes.  Boil the beets for 40 minutes and the potatoes for 15 minutes or until soft.

Step 2

Drain potato and beet water and transfer to a high powered blender. Blend ingredients until smooth.

Step 3

In a large bowl combine the beets, potatoes, flour, olive oil, salt and water together and mix. I used a large spoon to start mixing at first then switched to using my hands.

Step 4

Place your dough on a clean flat surface and knead your dough. If you notice your dough is moist add 1 Tbsp of flour. If it is still moist add a little more flour until your desired consistency.  

Step 5

Form your dough into a large oval shape and cut dough into 3 inch wide pieces.

Step 6

Roll out the dough into snake like coils. While rolling the dough make sure to not press down too hard. After rolling out the dough you will cut the Beet Gnocchi into 1 inch pieces.

Step 7

Using a wood gnocchi board or a fork make lines into the gnocchi pasta. If you are using the board place the gnocchi toward the top of the board and use the wood stick to roll the pasta toward the bottom of the board. For the fork slightly press into the pasta making 3 indented lines.

You did it! You made these soft, pillowy, pastas. Beet Gnocchi can be cooked in salted boiling water for about 1 minute or until they float to the top of the water. They can also be freezed for later. Just make sure to spread them out on a pan in your freezer so they do not stick together. I used a small baking pan and covered them and when they foroze took them out and stored them all together in a large container.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Beet Gnocchi

  • Servings: 5
  • Difficulty: easy
  • Print

These colorful Italian vegan dumplings are soft, delicious and fun to make.

Ingredients

  • 2 beets, scrubbed clean
  • 3 russet potatoes, scrubbed clean
  • 2 Tbsp oil (I prefer olive oil)
  • 2 ½ cup flour
  • 1 tsp salt
  • 1 Tbsp water

Directions

  1. Boil the potatoes in a medium pot for 15 minutes. In a separate pot boil beets for 40 minutes or until soft.
  2. Drain potato and beet water and transfer to a high powered blender and blend until smooth.
  3. In a large bowl combine the pureed beets, pureed potatoes, flour, olive oil, salt and water together and mix.
  4. Place your dough on a clean surface and knead your dough. If dough is moist add 1 Tbsp of flour and repeat until desired consistency.
  5. Form your dough into a large oval shape and cut dough into 3 inch wide pieces horizontally or vertically.
  6. Roll out the dough into snake like coils. After rolling out the dough you will cut the Beet Gnocchi into 1 inch pieces.
  7. Using a wood gnocchi board or a fork make lines into the gnocchi pasta. If you are using the board place the gnocchi toward the top of the board and use the wood stick to roll the pasta toward the bottom of the board. For the fork slightly press into the pasta making 3 indented lines.
  8. Cook pasta in salted boiling water for about 1 minute or until they float to the top of the water.
  9. Serve with pasta sauce and eat immediately. Leftovers can be kept in the freezer for 1 month.
Make it Your Own

  • Don’t have a gnocchi board? A fork is a great substitute for the board.
  • If you do not have olive oil in your pantry, canola or avocado oil is great to use as a replacement
  • Making this dish for a family party? Double the recipe.

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