Red Beet Gnocchi


Don't these homemade pink gnocchi look amazing? These red beet gnocchi are extra delicious in combination with thyme, black olives and cheese.

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Red beet gnocchi
Veronique van Ohmydish

Made by Véronique

Published at 2019-01-31, this recipe is for 4 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 02-01-2022

1 hour 4 people Main course
Red beet gnocchi


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  • 400 gram (floury) potatoes
  • 175 gram red beets (pre-cooked or cook them yourself)
  • about 150 gram flour + extra
  • pepper and salt to taste
  • handful of coarsely grated grana padano
  • handful of black olives
  • large dash of good quality olive oil
  • a few sprigs of thyme
  • handful of pine nuts
Red beet gnocchi ingredients
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Kitchen equipment

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  • potato peeler
  • medium-sized pan
  • fine sieve
  • large spoon
  • cutting board & chef's knife
  • large pan
  • skimmer
  • clean kitchen towel
  • fork
  • large skillet

Red Beet Gnocchi

1 hour 4 people Main course

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Preparation -- 45 minutes

Peel the potatoes and divide them into chunks. Cook the potato chunks in about 20 minutes, the exact time depends on the size of the pieces.

Meanwhile, create a smooth beet puree, you can use a fine sieve and a large spoon to do this. If the potatoes are done, also press the potatoes through the sieve using a large spoon.

Season the potato puree with pepper and salt. Divide the black olives into halves and set them aside. Dust your hands and work surface with flour. Combine beet puree and flour with the potato puree using your hands.

The dough is supposed to be a bit sticky, but not too much. Divide the dough into 4 equal pieces and roll each piece into a long strip, about 2,5 cm thick (about 1 inch).

Divide each roll into small pieces and use a fork to create beautiful gnocchi. Put a piece of dough on a fork and press with your thumb and roll it upwards to create a pattern.

The pattern helps the sauce to stick to the gnocchi. Dust the gnocchi with a bit of flour to prevent them from sticking together.  

Red beet gnocchi
Red beet gnocchi

Finishing the red beet gnocchi -- 15 minutes

Fill a pan with water and salt and bring to a boil. Cook the gnocchi for a few minutes in the pan with boiling water. Don't add too much at once, otherwise, they will all stick together.

The gnocchi is done if they float to the top. Transfer them to a clean kitchen towel using a skimmer, make sure they won't be too close to each other otherwise they will stick together.

Repeat until all the gnocchi is cooked. Roast a handful of pine nuts in a dry skillet and transfer them to a small bowl. Heat a large dash of olive oil to the skillet and add the cooked gnocchi.

Cook them for a few minutes and add the black olives and thyme leaves. Season with pepper and salt. Serve the baked gnocchi with grated cheese and pine nuts, enjoy!

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