Pink gnocchi is a fun twist on the classic Italian dish! Made with beets, these little potato dumplings get a lovely pink hue that’s sure to brighten up your plate.
Honestly, if you ask me, the colors alone make it a winner! Plus, they’re super soft and cozy. I love serving them with a simple butter sauce and a sprinkle of cheese—it’s comfort food at its best!
Key Ingredients & Substitutions
Beets: Fresh beets give the gnocchi that lovely pink color. If you’re short on time, store-bought beet puree works well too. You could even use spinach for a green version, adjusting the color and flavor.
Potatoes: Russet potatoes are great for gnocchi because they’re starchy and fluffy. If you want a lighter alternative, you could use Yukon Golds, but remember, they might need a bit more flour!
Flour: All-purpose flour is the standard here, but you can substitute with gluten-free flour if you need to. Just keep an eye on the dough’s texture—gluten-free flour behaves differently.
Heavy cream: For a lighter sauce, opt for half-and-half or coconut cream for a dairy-free option. Both will still make the sauce creamy without losing too much texture.
How Do You Get the Dough Just Right for Gnocchi?
The key to great gnocchi is in the dough. It should be soft but not sticky—this means you need to balance your ingredients carefully. Start with less flour, and add more as you knead, stopping when it holds together well. Don’t over-knead; you’re looking for a light touch to keep them fluffy.
- After mixing potatoes, beet puree, and salt, gently fold in the beaten egg.
- Gradually add flour until the dough comes together. A little stickiness is fine, as you’ll dust with more flour when rolling.
- Remember, the more flour you add, the denser your gnocchi will be. Keep them light!
How to Make Pink Gnocchi with Creamy Tomato Sauce
Ingredients You’ll Need:
For the Pink Gnocchi:
- 2 medium beets (about 1 cup cooked and pureed)
- 2 medium russet potatoes
- 1 ½ to 2 cups all-purpose flour, plus more for dusting
- 1 large egg
- ½ teaspoon salt
For the Creamy Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato puree or crushed tomatoes
- ½ cup heavy cream
- Salt and black pepper, to taste
- Red pepper flakes (optional, for a bit of heat)
To Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
How Much Time Will You Need?
This delicious pink gnocchi takes about 30 minutes to prepare plus another 45-60 minutes to roast the beets. The total cooking time will be around 1.5 hours, but it’s so worth it for the vibrant dish you’ll create!
Step-by-Step Instructions:
1. Prepare the Beets:
Start by preheating your oven to 400°F (200°C). Wrap the beets in foil and roast them in the oven until they are tender, which will take about 45-60 minutes. Once they’re done, let them cool before peeling and pureeing them until smooth. Set aside the beet puree for later.
2. Cook the Potatoes:
While the beets are roasting, place the potatoes whole and with their skins on in a pot of water. Boil them until they are fork-tender, about 20-30 minutes. Drain the potatoes, then peel them while they are still warm, and mash or rice them until smooth.
3. Make the Gnocchi Dough:
On a clean, floured surface, combine the mashed potatoes with the beet puree and salt. Mix well until combined. Add the beaten egg and mix it in thoroughly. Gradually add the flour, kneading gently until you have a soft dough that isn’t too sticky. Be careful not to overwork the dough—this keeps the gnocchi fluffy!
4. Shape the Gnocchi:
Divide your gnocchi dough into four portions. Roll each portion into a long rope about ¾ inch thick. Cut the ropes into 1-inch pieces. You can roll each piece over the back of a fork or a gnocchi board to create nice ridges if you wish.
5. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They are cooked when they float to the surface—this usually takes just a few minutes! Use a slotted spoon to remove them and set aside on a plate.
6. Prepare the Sauce:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 4 minutes. Add in the minced garlic and cook for another minute until fragrant.
7. Make it Creamy:
Pour in the tomato puree and let it simmer for about 10 minutes so it thickens a bit. Then, lower the heat and mix in the heavy cream. Season your sauce with salt, black pepper, and red pepper flakes if you like a bit of heat. Heat through but avoid boiling.
8. Combine:
Now, gently add the cooked gnocchi into the sauce, tossing lightly to coat them evenly in the creamy goodness.
9. Serve It Up:
Plate the beautiful pink gnocchi, and garnish with fresh chopped parsley and grated Parmesan cheese on top. Enjoy this vibrant and delicious meal!
Enjoy your vibrant, tender pink gnocchi with a rich, creamy tomato sauce!
Can I Use Frozen Beets for This Recipe?
Absolutely! If you have frozen beet puree, just thaw it completely before using it in the gnocchi. It’s convenient and will still give you that lovely pink color!
What Can I Substitute for Heavy Cream in the Sauce?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free option, try coconut cream or a plant-based alternative which will still create a creamy texture!
How Do I Store Leftover Gnocchi?
Store leftover gnocchi in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet with a touch of sauce or butter to prevent sticking.
Can I Make the Gnocchi Dough Ahead of Time?
Yes, you can! Prepare the gnocchi dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Just be sure to let it come to room temperature before rolling and cutting.
