Beet gnocchi

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  • 3 beets
  • 250 g mascarpone
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups flour, divided
  • 1 stick unsalted butter
  • 4 fresh rosemary sprigs
  • poppy seeds
  • 2 tablespoons butter
  • fresh arugula


  1. Wrap the beets in foil. Bake beets at 220C, 45 minutes to an hour until tender, peel and grate.
  2. Place beets in a bowl and stir in mascarpone cheese, egg, salt and pepper. Mix in 1 cup of the flour.
  3. Scoop dough into rounds and transfer to bowl with flour. Then with the tinges of a fork, press down into the dough and then transfer to baking sheet. Do this in batches. (Gnocchi can be prepared 6 hours ahead. Cover and refrigerate).
  4. Melt butter with in a large skillet over medium heat. Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to the surface, about 2 minutes. Continue to cook 1 minutes longer.
  5. Using a slotted spoon, transfer gnocchi to skillet with butter.
  6. At this point you can transfer the gnocchi to a plate and sprinkle with poppy seeds.


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