Beet Gnocchi

Beet Gnocchi


2 large organic Sweet Potatoes (Russet will work too)
2 egg yokes
1 ½ - 2 cup organic whole wheat flour (plus some to cover surface)
1/3 c Groovy Bee Organic Freeze-Dried Beet Juice Powder
1 t Pink Himalayan Salt


Peel and cube the potatoes
Boil 15-18 minutes until tender
Remove from water and let cool
Smash the potatoes in a large bowl
Add remaining ingredients and blend until well incorporated (add more flour if needed)
Remove from bowl on to a floured surface and knead 1-2 min until a dough forms
Cut the dough ball in half until you get to 8 smaller sections you can handle
Roll each section into a rope and cut into bite size pieces
Using the back of a fork, smash each gnocchi to create their classic look

You can place in a bag and freeze for later use or prepare now.

To prepare:

Bring a large pot of SALTED water to a boil
Add the cut gnocchi in small batches and boil for 2-3 minutes or until they float to the top
(Optional step: add cooked gnocchi to a hot frying pan with EVOO and sauté until slightly crispy)
Remove and serve with your favorite pasta sauce, garlic butter or pesto


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