It’s the kind of dish that feels equally at home as a delectable main course or as a standout side alongside roasted meats or vegetables.
I love pairing these ruby-red pillows with a creamy blue cheese sauce. Hints of sharp, salty notes play beautifully against the sweetness of the beets and the mild ricotta. If this sounds familiar, it’s because this recipe has a sibling on the site: my yellow beet gnocchi with cottage cheese. Think of this version as the bolder, slightly more dramatic counterpart. Same idea, same love for vegetables in unexpected places, just a different color, a different cheese, and a whole new mood on the plate.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Red beets
- Egg
- Ricotta cheese
- All-purpose flour
- Cambozola Black Label cheese or Cambozola cheese
- Parsley
Red Beet Gnocchi with Ricotta
Click here for a short video on how to make Red Beet Gnocchi with Ricotta.
- Step 1 – Cook the beets until they are tender. You can do this by boiling, roasting or steaming them. Boiling them in salted water is in my opinion the easiest and fastest way. Steaming works easily as well, but you’ll need an additional steamer basket. Many people prefer the roasting method as it may be the best way to lock in the flavor and nutrients of the beets. In principle I agree with that, but I have to add that the difference in flavor between the 3 methods is not that apparent. So I use the roasting method only when the flavor of the beets is paramount for the success of your dish. In the case of these beet gnocchi, I decided to cook them in water.
- Step 2 – Once the beets are done cooking, cool them slightly and transfer them to a blender, together with the egg. Process until smooth.
Step 3 – Use kitchen towels to pat dry the ricotta cheese. In a bowl, combine all-purpose flour, salt, ricotta and the beet puree. Mix and knead it a few minutes until you have a dough. Wrap the dough ball in plastic wrap and store it in the refrigerator for about 30 minutes.
Step 4 – Unwrap the dough and cut it in 4 or more pieces. Roll each piece into a long tube. Cut that tube in pieces of about 1 inch. These are your raw gnocchi.
At the same time, bring a pot of water with salt to a boil.
Step 5 – With a slotted spoon, place the gnocchi in the boiling water (do this is parts to avoid the water from cooling down). Cook the gnocchi until they float to the surface. Remove them from the water and place them on a baking sheet, lined with parchment paper.
Step 6 – In a skillet, heat the butter and add the cooked gnocchi, plus 1/4 – 1/2 cup of gnocchi water. Add the blue cheese to that and stir until the cheese is melted and the sauce is just a little thickened.
Season with salt & pepper.
- Step 7 – Divide the gnocchi over 2 plates and sprinkle with parsley.
- Serve warm and enjoy !
Other Recipes with Beet to Try
Red Beet Gnocchi with Ricotta
Pin Recipe FacebookIngredients
- 6 ounces red beets
- 1 egg
- 2 ounces ricotta cheese
- 6 ounces all-purpose flour
- 1 teaspoon salt
- 1.5 ounces Cambozola cheese
- 1 tablespoon parsley, finely chopped
- salt & pepper
Instructions
- Cook the beets until they are tender. You can do this by boiling, roasting or steaming them. (NOTE 1)
- Once the beets are done cooking, cool them slightly and transfer them to a blender, together with the egg. Process until smooth.
- Use kitchen towels to pat dry the ricotta cheese. In a bowl, combine all-purpose flour, salt, ricotta and the beet puree and mix and knead it a few minutes until you have a dough. Wrap the dough ball in plastic wrap and store it in the refrigerator for about 30 minutes.
- Unwrap the dough and cut it in 4 or more pieces. Roll each piece into a long tube. Cut that tube in pieces of about 1 inch. These are your raw gnocchi.
- At the same time, bring a pot of water with salt to a boil.
- With a slotted spoon, place the gnocchi in the boiling water (do this is parts to avoid the water from cooling down). Cook the gnocchi until they float to the surface. Remove them from the water and place them on a baking sheet, lined with parchment paper.
- In a skillet, heat the butter and add the cooked gnocchi, plus 1/4 – 1/2 cup of gnocchi water. Add the blue cheese to that and stir until the cheese is melted and the sauce is just a little thickened.
- Season with salt & pepper.
- Divide the gnocchi over 2 plates and sprinkle with parsley. Serve warm and enjoy !
Notes
- Boiling them in salted water is in my opinion the easiest and fastest way. Steaming works easily as well, but you’ll need an additional steamer basket. Many people prefer the roasting method as it may be the best way to lock in the flavor and nutrients of the beets. In principle I agree with that, but I have to add that the difference in flavor between the 3 methods is not that apparent. So I use the roasting method only when the flavor of the beets is paramount for the success of your dish. In the case of these beet gnocchi, I decided to cook them in water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.