Beet Gnocchi

About this Recipe

Beets gnocchi are very different from potato gnocchi! They are sweeter and have a harder consistency. I like to serve them with butter and sage sauce, adding Speck {Smoked Prosciutto}! The sweet and savory combination is incredible! If you don’t have Speck you can use Prosciutto. I added beets gnocchi to my cooking class it was a success. It was a satisfaction to see my clients at the beginning of the class very hesitant but then in the end excited about the particular flavor. In the kitchen you have to experiment and above all don’t be afraid to try new ingredients especially healthy ones.

Quick Bread Recipe


  • 1 kg potatoes
  • 200 grams of beets
  • 1 egg
  • Nutmeg
  • Cinnamon if you like it
  • 300/350 flour
  • A sprinkle of love

Ingredients for the Butter Sauce

  • 100 grams butter
  • 80 grams Speck or Prosciutto
  • Sage leaves


Boil the potatoes with the skin, mash them when they are still hot with a potato ricer and let them cool! Boil your beets with the skin! When they are nice and soft, peel them and put them in a food processor or blender! If the beets cream is too tick add a tablespoon of water, the water that you used for boiling them! Let them cool.

Now in a big bowl put the potatoes, the cream’s beets, nutmeg and cinnamon {if you like them} and mix quickly! Add now the egg, mix again and start to add the flour a little bit at the time!

 When you have a firm and not too sticky dough you are ready to roll out your Gnocchi. Cut out small pieces from the dough and start to roll out! Whit a knife cut out small little ball. Your beets gnocchi are ready to be eaten!

To enjoy them boil them in a big pot with lots of water and salt, at the same time make the Butter sauce just simply melt the butter, add the sage and the prosciutto or the speck cut in small slices! When the Gnocchi come up from the pot they are to take a buttery bath in the frying pan! Stir fry them for few minutes and at the end add Parmigiano Reggiano! Buon Appetito