Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
23 Mins
Total Time
1 Hour 45 Mins
Yield
Serves 4 (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)

Wilted beet greens top tender, ruby-hued dumplings.

How to Make It

Preheat oven to 400°. Remove greens and stems from beet. Chop greens to measure 2 cups. Pierce beet and potatoes with a fork. Bake potatoes for 1 hour; bake beet for 1 hour 15 minutes. Peel beet and potatoes; press through a potato ricer into a bowl. Weigh or lightly spoon 5 ounces flour (1 cup) into a dry measuring cup. Combine potato mixture, 5 ounces flour, and 1/2 teaspoon kosher salt. Stir to form dough. Knead on a floured surface until smooth. Divide into 4 equal portions. Shape each into a 16-inch-long rope, dusting with remaining flour to prevent sticking. Cut each rope into 20 pieces. Roll each piece down the tines of a lightly floured fork; place on a baking sheet coated with cooking spray. Bring 6 quarts water to a boil in a stockpot. Add half of gnocchi; cook 2 1/2 minutes or until done. Remove gnocchi with a slotted spoon; place in a colander to drain. Repeat with remaining gnocchi. Heat a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add gnocchi, greens, 1/2 teaspoon ­pepper, and 1/4 teaspoon kosher salt; cook 2 ­minutes. Sprinkle with cheese.

Ratings & Reviews

SingingGourmand's Review

SoonerSinger
February 16, 2014
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.

sprky182's Review

Karenjuhl
May 07, 2012
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!

SoonerSinger's Review

sprky182
April 29, 2012
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.

moosehick5989's Review

jhauenst
April 02, 2012
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!

jhauenst's Review

sweetkiwi
February 23, 2012
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.

sweetkiwi's Review

moosehick5989
February 22, 2012
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.

LivLiv's Review

LivLiv
February 20, 2012
N/A

Stephdavis70's Review

Stephdavis70
February 20, 2012
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!!

Karenjuhl's Review

SingingGourmand
February 20, 2012
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.