• Komal Soni

Beetroot Gnocchi in Creamy Pesto Sauce


💛 Ingredients 💛


For Beetroot gnocchi:

Combine the following to make a stiff dough:

  • 3 potatoes, boiled and grated

  • 1 beetroot, boiled and grated

  • 2 cups all-purpose flour + more to dust

  • 1 teaspoon salt (or to taste)

  • 1 teaspoon black pepper powder

  • 1 teaspoon rubbed oregano + basil

  • 2 tablespoons milk

  • Water as needed

To boil gnocchi:

  • 4-5 cups water

  • 1 tablespoon Olive oil

  • Pinch of salt

For Creamy Pesto Sauce:

Combine the following in a blender and blend it to make pesto sauce:

  • 1 cup basil leaves

  • 1 tablespoon pine nuts

  • 1/4 cup olive oil

  • Pinch of salt

For Sauce:

  • 2 tablespoons cream

  • 1 tablespoon milk

  • 2 tablespoon cheese

  • 1 teaspoon butter

  • 1 teaspoon Italian seasoning

💚 Instructions 💚

For Beetroot Gnocchi:

  • Sprinkle some flour onto your work surface.

  • Dump the gnocchi dough onto the flour and then sprinkle a little on top.

  • Divide the dough into 4 pieces.

  • Roll each piece into a ball, adding more flour to the surface if it becomes sticky.

  • Then roll each piece into a log about 1 inch thick.

  • Using a sharp knife cut the dough into 1-inch pieces.

  • Roll each piece on the back of the fork to give this gnocchi shape. (you can make any gnocchi shape of your choice)

  • Now in a large pot, heat water by adding salt and olive oil into it.

  • When the water comes to a boil, add the gnocchi and cook until it begins to float, about 3 minutes.

  • Drain well then add the gnocchi back to the pot and pour a little olive oil over top. Shake the pot so the gnocchi are covered in oil.


For Creamy Sauce:

  • In a heavy saucepan, heat cream and milk over medium heat until hot but not boiling.

  • Add butter, pesto sauce and Italian seasoning.

  • Reduce heat and continue to cook about 5 more minutes over low heat.

  • Add in cheese and give it a quick stir.

  • You can now add the beetroot gnocchi to it and serve hot.

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