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Prepared Beetroot Gnocchi on the counter

Beetroot Gnocchi

  • Author: caroline
  • Total Time: 2 hours
  • Yield: 2 1x


This beetroot gnocchi is made from just 3 ingredients and not only is it really flavoursome, but it also looks super pretty too! Great for batch cooking and freezing.

Serves 2 – although you can scale up the recipe and freeze some portions! Each portion is around 15 pieces


  • 400g (14oz) floury potatoes with skins on (such as maris piper, king edward or desiree)
  • 100g (or 2/3 cup) plain flour
  • 150g (5oz) beetroot (around 1 small piece)

Beetroot Gnocchi Ingredients


1. Preheat the oven to 200C / 400F. Wash and dry the potatoes and prick them all over with a fork – you want liquid to escape while cooking so really do prick them a lot! Place in the oven for 1 – 1.5 hours depending on how big they are.

Step 1 - pierce and roast the potatoes

2. Place the beetroot in a pan of water with around 2cm of water covering it. Bring to the boil and cook for around 40 minutes. Remove from the water and leave to steam dry for 10 minutes. You should find that the skins are now easy to peel off

3. roughly chop the beetroot and then place in a blender and blitz until you have a paste. 

Step 2 - blend the beetroot

4. Remove the potatoes from the oven and slice in half. Use a spoon to sccop out the flesh (use a tea towel to protect your hands from the heat). Press the flesh through a potato ricer (or use a masher if you don’t have one). 


5. Spread the potato out on the counter to steam – it’s best to do this and the above step as quickly as possible so they are still hot and as much steam as possible evaporates. Step 3 - scoop and rice the potatoes

6. Once there is no more steam from the potatoes scoop them into a large circle shape and dust the flour over the top. Top with the beetroot and then start to fold the mixture inwards from the edge to the center. 

Step 4 - Spread the potatoes and place the flour overStep 5 - Put the beetroot on top

7. Keep folding the dough until it is combined. However, do not over-work it. As soon as it is mixed then stop! 

Step 7 - make a consistent dough

8. Dust the work surface with more flour if needed and take a piece of dough around the size of a lemon and roll it into a sausage shape that is around 1 inch thick. Take a knife or pastry cutter and start to cut pieces around 2cm wide. 

Step 8: roll the gnocchi and cut into pieces

9. Using the backside of a fork you can roll the pieces down the grooves to create indentations. Totally optional, but it does look pretty! 

Step 9 - indent the gnocchi with a fork

10. To cook the gnocchi bring a pan of salted water to the boil and drop pieces in. It’s done when it floats (around 2 minutes). You can then eat it as is or pan fry it with a little oil or butter if you like a firmer surface to it. 


  1. This is great for freezing. Spread pieces out on a flour-dusted plate and place in the freezer until firm. Once hard transfer them to freezer bags and store for up to 3 months. You can cook them from frozen by dropping the pieces directly into boiling water. 
  2. If you want to store before cooking then you can keep them in the fridge for 3 days. However, they will stick together so you’ll need to store them spaced out on a flour-covered plate (which takes up a lot of room). It is actually easier to freeze them if you aren’t going to eat them the same day. 
  3. You can roast the beetroot too – but you will find the skins easier to peel after boiling.
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 390
  • Fat: 1.3g
  • Carbohydrates: 85g
  • Protein: 12g

Keywords: dinner, gnocchi, pasta, potato, beetroot, italian