These cute pink gnocchi are not just a delight for the eyes, they’re soft and fluffy too! Made with beets, they have a slight sweetness that pairs well with many sauces.
Honestly, they make every meal feel like a special occasion. I love serving them with a simple butter sauce — it’s fancy enough to impress without the fuss!
Key Ingredients & Substitutions
Potato Gnocchi: I recommend using potato gnocchi for its soft, pillowy texture. If you’re feeling adventurous, make your own! Alternatively, gluten-free gnocchi works well if you have dietary needs.
Beets: Roasted beets give a lovely pink color and sweetness. If you’re short on time, store-bought beet puree can be a convenient substitute. Avocados can also be used for a creamy green twist, though it won’t provide the same color.
Heavy Cream: For a lighter option, half-and-half or a plant-based cream can be used. I’ve enjoyed using coconut cream for a unique flavor, but it might alter the taste slightly.
Parmesan Cheese: Use fresh grated Parmesan for the best flavor. If you prefer a dairy-free option, nutritional yeast can add a cheesy note. Pecorino Romano is a flavorful alternative as well.
Fresh Herbs: I love using fresh parsley for its bright flavor, but any herbs will do! Basil or chives also work great, and you can use dried herbs if fresh ones aren’t available.
How Do I Make Sure My Beet Puree is Smooth?
When preparing beet puree, it’s essential to roast the beets well for optimal tenderness. Wrapping them in foil helps them cook evenly and retain moisture. Here’s how to ensure a smooth texture:
- Roast beets until fork-tender (about 45-60 minutes at 400°F or 200°C).
- Once cooled, peel them under running water to easily remove the skins.
- Use a high-power blender or food processor. Add a splash of water if the mixture is too thick.
- Blend until silky smooth, and don’t hesitate to scrape down the sides for an even consistency.
How to Make Pink Gnocchi
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 2 medium beets, roasted and pureed (for the pink color)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh or dried herbs for garnish (such as parsley or basil)
How Much Time Will You Need?
This delightful dish takes about 15 minutes for prep, plus an additional 45-60 minutes for roasting the beets. Thus, the total time is approximately 1 hour and 15 minutes. A perfect weekend dish to impress your family or friends!
Step-by-Step Instructions:
1. Prepare Beet Puree:
First, we need to roast the beets. Wrap them in aluminum foil and place them in a preheated oven at 400°F (200°C). Roast them for about 45-60 minutes until they’re tender when pierced with a fork. After they cool, peel off the skins and blend the beets in a blender or food processor until you have a velvety smooth puree. This will give your dish that wonderful pink hue!
2. Cook Gnocchi:
While the beets are roasting, bring a large pot of salted water to a boil. Once boiling, gently add the gnocchi to the pot. Cook them according to the package instructions, which is usually until they float to the top (this should take about 2-3 minutes). Once cooked, drain the gnocchi and set them aside.
3. Make Pink Sauce:
In a pan, heat the olive oil over medium heat. Once warm, add the minced garlic. Sauté it for about 1 minute until it becomes fragrant. Lower the heat and add the beet puree to the pan, stirring it gently to warm it up and blend with the garlic.
4. Add Cream:
Next, pour in the heavy cream and stir it well. Keep cooking gently as the sauce combines and thickens slightly. Season this beautiful pink sauce with salt and black pepper to your taste.
5. Combine:
Add the cooked gnocchi to the vibrant beet cream sauce. Carefully toss them together to ensure that each gnocchi is coated in the lovely pink sauce.
6. Add Cheese:
Sprinkle in the grated Parmesan cheese. Stir until it melts into the sauce and everything is well combined, creating a rich and creamy texture.
7. Serve:
It’s time to enjoy your creation! Plate the pink gnocchi and garnish with extra grated Parmesan and a sprinkle of fresh or dried herbs, such as parsley or basil, to add a lovely touch.
Enjoy this vibrant, creamy Pink Gnocchi dish that visually delights and tastes delicious!
Can I Use Store-Bought Gnocchi?
Absolutely! Store-bought gnocchi saves time and still delivers great flavor. Make sure to check the cooking instructions on the package, as they may vary slightly from homemade versions.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half for a lighter option. Alternatively, use a plant-based cream or coconut cream for a dairy-free version; keep in mind the flavor will be slightly different.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stove or in the microwave, adding a splash of cream to refresh the sauce if needed.
Can I Make This Recipe Vegan?
Yes! To make this recipe vegan, use vegan gnocchi (check for egg-free options), substitute the heavy cream with coconut or almond cream, and use nutritional yeast instead of Parmesan cheese for a cheesy flavor.
