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Beet Gnocchi

Updated: Jun 7, 2018

Beet Gnocchi

Straight from One Green Planet | Serves: 4 | Time: ~1.5 hours


1 small #beet (about 5 ounces)

1 pound of potatoes

1 cup all-purpose flour

1/4 cup plus 1 tablespoon semolina

1/2 teaspoon salt


Bake the beet with the skin on for about 60 minutes (depends on the size) at 392°F.

While the beet is baking, bring water to a boil and cook the peeled potatoes until soft.

Let the beet cool off slightly, then peel with your fingers and puree in a blender or with an immersion blender.

Mash the potatoes and mix in the pureed beet.

Add flour and semolina and knead with your hands to form a smooth dough. You might have to add more flour but keep in mind that the dough will be a little bit sticky and that’s alright.

On a floured surface roll the dough into long “sausages.” Cut those into even pieces and powder them with some more flour. Then add the pattern with a fork (optional).

Bring water to a boil in a big pot and add some salt. Bring the water back to a simmer and cook only a few gnocchi at a time to make sure they won’t stick to each other. After about three minutes, they will swim at the top and are done. Retrieve with a skimmer.

What I ate and drank today (2/18/2018):

100+ oz of water




Coconut curry ramen

Beet and carrot gnocchi

Pita chips



~2 miles of walking

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