Potato-Beet Gnocchi

  • Karenjuhl Posted: 02/20/12
    Worthy of a Special Occasion

    Delicious and way easier to make than I'd expected. I added some walnuts and they were great. It's a BIG recipe as a half recipe made enough for four.

  • jhauenst Posted: 02/23/12
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    The dish turned out beautiful. It's a gorgeous dish to serve, but the flavor was somewhat disappointing. I ended up tossing it with pesto and this did pull it together and add a bit more taste. I also had trouble with the recipe for the gnocchi itself. When I first added the cup of flour before kneading it, the dough was way too wet to work with. I probably added a good cup of flour in addition the the cup they told you to so it was more workable and I could shape it as they instructed. I was unclear how to shape the gnocchi but learned you flour a fork then press the gnocchi length wise against the bottom back of a fork to add the marks.

  • Stephdavis70 Posted: 02/20/12
    Worthy of a Special Occasion

    This did not turn out well...The gnocchi did not end up like gnocchi rather a red mushy mess..I followed the directions exactly and was not thrilled. I don't know if the dough needs to refridgerate before boiling to harden but these did not hold up to the boiling and sauteeing process. I was very disappointed. Flavor okay presenation awful!!

  • sweetkiwi Posted: 02/22/12
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    I whipped up the potato and beet mixture with my mixer since I didn't have a potato ricer. I ended up kneading the dough while it was still warm and added almost 2 more cups of flour in the process. I will wait in the future to let everything cool off completely before doing the kneading. I think since it was still "steamy" it absorbed a lot more flour. I probably kneaded the dough for a good 10 minutes since the original dough comes out very goopy. The gnocchi tasted great and I like all the ingredients together, but it really needed a sauce. I would recommend just buying or making a quick basil or even beet green pesto or something to tie it all together.

  • moosehick5989 Posted: 04/02/12
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    I loved this gnocchi howerver I had some problems with it. As other people have stated, I needed ALOT more flour than the recipe called for because it was too soft and doughy. Once I adjusted the flour content (prob an extra 1 1/2 cup) everything came out great. I ended up roasting some cubed butternut squash and throwing that in. Other than the flour, I will def make this recipe again!

  • SoonerSinger Posted: 04/29/12
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    I may not have cooked the beet long enough, as I've never worked with beets before. But we couldn't get the beet to go through a ricer, so we couldn't even finish the recipe.

  • sprky182 Posted: 05/07/12
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    I made this basically as written, adding just a bit more flour as other reviewers suggested. They came out delicious. Not quite as red as the photo but tasty and not too difficult. Yum!

  • SingingGourmand Posted: 02/16/14
    Worthy of a Special Occasion

    This was AMAZING! I let the dough cool before kneading it and it turned out perfectly. Maybe my potatoes had a lower moisture content, because I didn't need to add any more flour than the recipe called for, other than to cover the work surface. I also let the onions go quite a bit longer, until they were translucent. All told, with a bit more pepper and the cheese on top, it didn't need any sauce at all. I served it with pork tenderloin in a peppercorn sauce. This will happen again for sure.


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