Pink gnocchi is a fun twist on the classic potato dumplings, adding a lovely blush color and a touch of sweetness. Made with beets, these gnocchi are soft and delicious!
Every time I make them, I feel like a chef in a fancy restaurant. Plus, the color makes my dinner plate look so pretty! Perfect for impressing friends or just treating yourself! 🌟
Key Ingredients & Substitutions
Beets: These provide the beautiful pink color and a subtle sweetness to the gnocchi. If you’re short on beets, you could try using sweet potatoes for a different but tasty flavor.
Potatoes: Russet potatoes are great for their starchy texture. If you want a lighter alternative, consider using Yukon gold potatoes, which can also make the gnocchi fluffy.
All-purpose flour: This helps bind everything together. If you need a gluten-free version, use a gluten-free flour blend. Just be sure to add it gradually, as different blends can have varying absorbency!
Heavy cream: This gives a rich creaminess to the sauce. If you want to lighten things up, you could use half-and-half or even coconut milk for a dairy-free option.
How Do You Make Gnocchi from Scratch Without It Being Tough?
Making light and airy gnocchi relies on handling the dough gently. Here’s how to get it just right:
- Start with cool mashed potatoes and beet puree. Warm ingredients can make the dough sticky.
- Only add enough flour until the dough holds together. Too much flour can make gnocchi dense.
- When shaping the gnocchi, work quickly but gently to avoid overworking the dough.
- Use a light touch when cooking the gnocchi; they should float to the top of the boiling water, signaling they are done.
Follow these tips for the perfect pink gnocchi every time!
How to Make Pink Gnocchi with Creamy Sauce
Ingredients You’ll Need:
For the Gnocchi:
- 2 medium beets, cooked and pureed (about 1 cup puree)
- 2 large russet potatoes, cooked and mashed (about 2 cups)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 to 1 1/2 cups all-purpose flour, plus more for dusting
- 1 large egg
For the Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh mint leaves or basil for garnish
How Much Time Will You Need?
This recipe will take about 1 hour from start to finish. You’ll need around 30 minutes for prep and cooking the gnocchi, plus some time to make the sauce. Don’t forget to account for a bit of cooling time for the beets and potatoes before you mix everything.
Step-by-Step Instructions:
1. Prepare the Beets and Potatoes:
First, you’ll want to cook the beets until they’re tender. You can either roast them in the oven or boil them. Once they’re cooked, peel the skin off and puree the beets until smooth. For the potatoes, boil them until soft, then peel and mash them until fluffy. Let both the beet puree and mashed potatoes cool completely!
2. Make the Gnocchi Dough:
In a large mixing bowl, combine your beet puree, mashed potatoes, salt, and pepper. Add the egg and mix everything together until well combined. Gradually add flour, starting with 1 cup. Mix gently until a soft dough forms that’s not too sticky. If it’s still sticky, add a bit more flour until you reach the right consistency.
3. Shape the Gnocchi:
Lightly dust a clean surface with flour. Divide your dough into 4 portions. Roll each portion into a long rope, about 3/4 inch thick. Then, cut the rope into 1-inch pieces. If you want those classic ridges, roll each piece over the tines of a fork gently.
4. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Carefully drop the gnocchi in batches. When they float to the top (in about 2-3 minutes), that’s your cue to remove them! Use a slotted spoon to lift them out and place them on a plate.
5. Make the Sauce:
In a large skillet, melt the butter over medium heat. Once melted, pour in the heavy cream and bring to a low simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens up a bit. Don’t forget to season with salt and pepper to taste!
6. Combine Gnocchi and Sauce:
Add your cooked gnocchi to the creamy sauce and gently toss everything together, making sure each piece is coated in that luscious sauce. Heat through for just another minute.
7. Serve:
Plate your gorgeous pink gnocchi, sprinkle some extra Parmesan cheese on top, and add fresh mint or basil for a pop of color. Enjoy the delightful taste of your homemade pink gnocchi!
Bon appétit!
Can I Use Store-Bought Gnocchi Instead?
Absolutely! If you’re short on time, feel free to substitute store-bought gnocchi. Just follow the package instructions for cooking, and then toss them in the creamy sauce in the same way.
Are There Any Dairy-Free Options for the Sauce?
Yes! You can use coconut cream or a plant-based cream alternative to make the sauce dairy-free. Nutritional yeast can be a great replacement for Parmesan cheese to keep that cheesy flavor!
How Do I Store Leftover Pink Gnocchi?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet with a splash of cream to keep the sauce creamy, or microwave in short intervals, stirring occasionally.
Can I Freeze Gnocchi Before Cooking?
Definitely! To freeze uncooked gnocchi, place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag and use within 2-3 months. Cook from frozen—just add an extra minute or two to the boiling time!