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Beet gnocchi
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins

This recipe for beet gnocchi with wholemeal flour only have 3 ingredients and are very easy to make

Servings: 3 serves
Author: Gaspar Carreira
  • 1 large sweet potato 250g raw
  • 1 medium beet 100g raw
  • 2 1/2 cups fine whole wheat flour 290g
  • 1 1/2 tsp sea salt
  1. Preheat the oven to 200°C, wash and prick the sweet potato and the beet with a fork and cook in a roasting pan with a little oil until they are soft. Let cool

  2. Once the sweet potato and beet are cold, peel them and put them in a food processor and make them puree (you can also do it with a potato ricer), transfer the puree to a bowl and add the flour half a cup at a time and integrate by hand or with the help of a fork. Once all the flour is added, knead until well integrated.

  3. Divide the dough into 4 and in a floured surface stretch each part into a 1/2 cm diameter roll. Cut the gnocchi about 1 1/2 cm long and roll them on a fork or on a floured gnocchi board.

  4. To cook, boil 1 liter of water for every 100g of gnocchi, place the gnocchi in the boiling water and once they start to float, remove them from the water.

  5. Serve with your favorite sauce!