Beetroot Gnocchi with Brown Butter Sauce
Beetroot gnocchi – soft, silky, dark red pillows briefly sauteed in fragrant brown butter, with fresh lemon juice and crispy broccoli – what’s not to love here?
Servings Prep Time
60pieces 90min
Servings Prep Time
60pieces 90min
For making beetroot gnocchi
For making beetroot gnocchi with brown butter sauce and broccoli
Making beetroot gnocchi dough
  1. Preheat the oven to 210 °C. Wash the beets and potatoes well, season with salt and olive oil, prick with a fork and wrap tightly each piece of vegetable in aluminum foil. Choose potatoes and beetroot similar in size. Roast the vegetables until the knife passes through them easily.
  2. Take the vegetables out of the foil while they are still hot (watch your fingers), let them cool a bit, and peel the skin off. Grate both potatoes and beets on the grater, on the finest side. Then add the egg yolk and salt and mix everything together.
  3. Slowly start adding flour. Don’t add everything at once because you maybe won’t need the whole amount. Dust the working surface with flour, shape the dough into a ball and divide it into 4 pieces.
  4. Form each piece of dough into a rope that is 1 x 2 cm thick and cut each rope into 2 cm pieces. Transfer them to the prepared baking sheet covered with parchment paper and dusted with some more flour. If you’re going to cook them right away, heat the water until it boils, season with salt, and add the gnocchi. Cook until they float to the surface.
Making beetroot gnocchi in brown butter sauce with broccoli
  1. Drain cooked gnocchi from the water. Cut the broccoli into florets and blanch it.
  2. Melt the butter until becomes frothy in the pan. Add Herbes de Provence. When it starts to get a light brown color and its beautiful nutty smell, add the gnocchi, broccoli, salt, and garlic powder. Shake the pan occasionally until everything is done, about 2-3 minutes. Transfer to a plate
  3. Serve with some freshly squeezed lemon juice, grated parmesan, and freshly ground pepper.
Recipe Notes
  • For making the gnocchi preparation of potatoes (and beets in this case) is extremely important! It would be ideal to have a potato ricer, but if you don’t have one (like me), you can use a grater. So far I have tried all sorts of methods and this proved to be the best for me. A food processor and immersion blender can turn everything into a very sticky mixture, which means you would need to add a lot more flour. More flour – tougher gnocchi.
  • The amount of flour can vary. 100 g should be enough, but if your potatoes or beets contain more water, maybe you’ll need to add some more flour. If your flour contains more protein, then you’ll maybe need to add less flour. In the end, this beetroot gnocchi should be on the softer side in comparison with regular potato gnocchi.
  • Since I’ve been living with my husband only, this recipe yields a smaller amount of gnocchi because I don’t like to accumulate too much food. You are free to double or triple the ingredients if you are cooking for a bigger family. 🙂
  • The surface on which you’ll be making the gnocchi need to be well floured. For this, you can use some rice flour or all-purpose flour.
  • The serving of beetroot gnocchi in brown butter with broccoli is predicted to be served to one person.