I just realized that I’m a fan of making homemade pasta, and that includes gnocchi, noodles, lasagna, ravioli or agnolotti, or anything related to these, have you ever made homemade pasta? It is very easy and very fun, it takes a while to do, but it is worth it and it is definitely comforting to eat a dish of warm homemade pasta after a while kneading and cutting dough.
This time I come with my mom’s recipe for beet gnocchi, this time I used whole wheat flour (I still have to try the gluten-free version) for a recipe with more fiber, healthier and more nutritious than the classic gnocchi made with semolina and white flour.
It is a very easy-to-make recipe, and you only need a bowl, 3 ingredients and a while to knead and roll them on a slotted board to shape it or you can use a fork, it works just as well! Or of course, you can not roll them and leave them smooth, the flavor is the same, and the most striking thing here is the color!
What ingredients are you going to need? Sweet potato, beet (obviously), and fine whole wheat flour, the one that’s used for bakery. And the procedure is as simple as mashing everything, mixing with the flour, kneading and cutting the gnocchi, and if you want to roll them to give them that nice shape, but direct to the boiling water (or you can also freeze them for up to 3 months and they keep very well. ).
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @gaspar.carreira or send me an email to email@example.com telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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This recipe for beet gnocchi with wholemeal flour only have 3 ingredients and are very easy to make
- 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
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
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.
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.
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.
Serve with your favorite sauce!