Gnocchi Recipes

Beetroot Gnocchi with Butter Sauce recipe

This exciting gnocchi is brightly coloured and flavoured using cooked beetroot. It looks super impressive and is a lot easier to make than you might think - perfect dinner party food!


  • 1kg floury potatoes, peeled and chopped
  • 400g cooked beetroot (not pickled), peeled and chopped
  • 300g flour
  • 2 egg yolks
  • Salt and pepper
  • 150g butter
  • 1 tbsp. fresly chopped parsley


  1. Cook the potatoes in boiling salted water until tender, around 15-17 minutes. Drain and then put back into the saucepan. Place the pan on the heat for a minute or so to dry the potatoes, then mash them until smooth.

  2. Puree the beetroot in a food processor. Pass the puree through a sieve. Mix into the potato along with the flour, egg yolks and salt and pepper until you get a smooth dough.

  3. Divide the dough into 5 or 6 lumps. Roll out on a floured work surface into thin 1/2 inch thick sausages. Cut each sausage into 2cm long gnocchi.

  4. Drop the gnocchi into a pan of boiling salted water. Once they float to the top, they're cooked. Meanwhile, melt the butter in a frying pan. Once melted add the parsley and season to taste. Add the cooked gnocchi and leave to cook for 30 seconds or so to thicken the sauce. Serve.

If you like, add a carrot or parsnip to the gnocchi dough for a bit of added sweetness. Paprika or orange segments would be a tasty addition to the sauce. Recipe serves 6.

Author: Laura Young

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Published: May 24, 2012
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