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Ruby Beetroot Gnocchi

Discover the Delight of Vegan Ruby Beetroot Gnocchi

Embark on a Culinary Adventure with Vegan Ruby Beetroot Gnocchi

Imagine a dish that combines the vibrancy of beets with the comforting classic that is gnocchi. Introducing Ruby Beetroot Gnocchi, a vegan masterpiece that's as delightful to the palate as it is to the eyes. This unique dish is perfect for those seeking to explore the depths of vegan cuisine without sacrificing the joy of culinary exploration.

A Culinary Twist on a Classic

Utilizing the natural sweetness of beets blended with the versatile potato, this gnocchi variation offers a new take on an Italian classic, infusing it with both color and flavor. We've designed this recipe to be straightforward yet impressive, suitable for a weeknight dinner or a special occasion.

What Makes Ruby Beetroot Gnocchi Special?

Not only does this dish boast a stunning ruby hue, but it also brings a wealth of nutritional benefits, thanks to the beets. Pair it with a simple sage and garlic-infused olive oil sauce to elevate the flavors and textures to a whole new level.

  • A Vibrant Twist on Italian Tradition
  • Nutritionally Rich and Flavor-Packed
  • Perfect for any Occasion

Ingredients

  • 2 large red beetroots
  • 400g (around 3 cups) all-purpose flour, more for dusting
  • 1 large russet potato
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • For the sauce:
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • A handful of fresh sage leaves
  • Salt and pepper, to taste

Мethod of preparation

Begin by roasting your beetroots wrapped in foil at 400°F (200°C) until tender. Once cooled, peel and puree the beetroots. Boil the potato until tender, mash it, and mix with the beet puree. Gradually incorporate the flour, salt, pepper, and nutmeg to form a dough. Roll into long snakes, then cut into bite-sized pieces, pressing with a fork for the traditional gnocchi texture. Boil until they float, then sauté with the garlic and sage-infused olive oil. Season with salt and pepper, serving hot.

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