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Home » Recipes » Main Dishes

Gluten-Free Beet Gnocchi

Published: Sep 17, 2021

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Gluten-Free Beet Gnocchi

A plate of red and yellow roasted beet gnocchi. It's topped with crumbled goat cheese and fresh basil.

This Gluten-Free Beet Gnocchi is a bit of work, but worth the effort. Saute it with butter and basil, top with goat cheese - perfection!

Note: This recipe was first posted on my original blog, Celebration Generation, on September 30, 2016. It was transferred over to this blog - existing comments and all - on 9/17/2021

Today, we announced that preordering is open for Beyond Flour 2, so what better way to mark the occasion, than to share a great gluten-free recipe - Gluten-Free Roasted Beet Gnocchi!

This recipe almost made it into the book.

We had this one and an amazing sweet potato gnocchi. Loved them both, but the photos for the sweet potato ones looked slightly more book-worthy!

A plate of red and yellow roasted beet gnocchi. It's topped with crumbled goat cheese and fresh basil.

Gluten-Free Beet Gnocchi

While potatoes are obviously traditional for gnocchi, don't overlook using other root veggies - they pack a ton of great flavour.

Also, by roasting these beets, we avoid one of the big problem areas of making traditional gnocchi - boiling potatoes.

Being roasted, rather than boiled prevents the beets from being waterlogged - so heavy, doughy, waterlogged dumplings aren't likely to happen!

As with traditional gnocchi though, you'll want to handle every stage of mixing with a light hand - keep it as fluffy and loose as possible up to the point of rolling.

Handling everything gently will ensure that you'll end up with soft, pillowy gnocchi.The texture on these is great - actual gnocchi.

No gumminess or sandiness, they were easy to work with and held together well.

A plate of red and yellow roasted beet gnocchi. It's topped with crumbled goat cheese and fresh basil.

We love the rich, earthy flavour of the beets... and that is complimented perfectly by the tartness of the goat cheese, and bright flavour of the basil and a little lemon juice.

As pictured, we doubled the recipe, making one batch out of red beets, and another batch out of golden beets. Fussy, yes - but pretty!

A plate of red and yellow roasted beet gnocchi. It's topped with crumbled goat cheese and fresh basil.

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A plate of red and yellow roasted beet gnocchi. It's topped with crumbled goat cheese and fresh basil.

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Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

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A plate of red and yellow roasted beet gnocchi. It's topped with crumbled goat cheese and fresh basil.

Gluten-Free Roasted Beet Gnocchi

A plate of red and yellow roasted beet gnocchi. It's topped with crumbled goat cheese and fresh basil.
Print Recipe
5 from 1 vote

Gluten-free Roasted Beet Gnocchi with Goat Cheese and Basil

This Gluten-Free Roasted Beet Gnocchi is a bit of work, but worth the effort. Saute it with butter and basil, top with goat cheese - perfection!
Prep Time30 mins
Cook Time1 hr 20 mins
Chilling Time1 hr
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Gluten-free, Italian
Servings: 4 People
Calories: 949kcal
Author: admin

Ingredients

  • 2 ½-3 lbs Beets Red or golden
  • 1 cup Brown Rice Flour
  • 1 cup Potato Starch
  • ½ cup Sweet Rice Flour
  • ¼ cup Sorghum Flour
  • 1 ¼ teaspoon Salt
  • ½ teaspoon Xanthan Gum
  • 2 Large Eggs beaten
  • Potato starch for rolling
  • Salt
  • 1 cup Butter
  • ¼ cup Packed Fresh Basil Leaves packed
  • 2 teaspoon Fresh Lemon Juice
  • Salt and Pepper to taste
  • Goat Cheese

Instructions

  • Wash beets, pat dry. Place beets on a large piece of aluminum foil, folding edges up to create a pouch around the them. Roast at 375 for about 1 hour, or until beets are quite tender.
  • Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).
  • In a food processor, blitz roasted beets until smooth.
  • Measure 2 cups of puree into a large bowl, reserving the rest for a future use (can be frozen.) Allow to cool to room temperature before proceeding.
  • In a separate bowl, whisk together flours, starch, salt, and xanthan gum to combine well. Add flour mixture to cooled beet puree, gently fold to combine.
  • Add eggs, once again gently folding to combine. Cover tightly with plastic film, Chill for 1 hour.
  • Generously dust your work surface with potato starch. Dump gnocchi dough out, knead gently to bring together into a soft ball. If the dough is sticky, add a little potato starch until it’s workable.
  • Divide dough into 8-10 roughly equal pieces. One at a time, roll each out into long “snakes”, each about the thickness of a thumb. Cut each roll into bite-sized pieces, about ¾″- 1″ long.
  • If you’re feeling lazy, you can cook these up as-is. Otherwise, you can roll them over a fork to produce the traditional ridged gnocchi shape. There are many possible ways to do this, and you may want to play with it a bit until you find your own groove. For me, I gently (but firmly!) roll each gnocchi over the back of the fork, aiming towards the pointed ends of the tines. As I roll, the gnocchi will curl over itself into a slight “c” shape. Practice, experiment, and if necessary – Youtube has great tutorials for a variety of methods.
  • Start a pot of boiling water, and salt it well. Bring it to a gentle, not rolling boil, and cook your gnocchi in batches. As they float to the top, allow them to cook another minute or so before using a slotted spoon to remove them, transferring to a clean bowl or plate.
  • In a large nonstick pan, melt butter. Chop basil leaves, add to pan along with lemon juice, stir well. Cook for a few minutes, until butter starts to brown.
  • Add cooked gnocchi to the pan, toss to coat. Season with salt and pepper, to taste.
  • Serve hot, sprinkled with crumbled goat cheese

Nutrition

Calories: 949kcal | Carbohydrates: 113g | Protein: 15g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 204mg | Sodium: 1421mg | Potassium: 1518mg | Fiber: 13g | Sugar: 21g | Vitamin A: 1631IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 4mg

Related posts:

Close up view of AIP sweet potato gnocchi with mushrooms and sage.Paleo Sweet Potato Gnocchi [AIP] A small white bowl with slices of Paleo Quick Beet Pickles in it.Quick Beet Pickles [AIP & Paleo] A white plate with deviled strawberries, filled with a cream cheese and balsamic vinegar whipped cream.Deviled Strawberries A bowl of Gluten-free pasta salad in a white bowl. Spiral noodles are shown ligthly coated in a thin red sauce, with pepperoni, artichokes, black olives, cheese, and parsley visible.Gluten-Free Pasta Salad
« Paleo Sweet Potato Gnocchi [AIP]
Gluten-Free Cheez-Its »

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Marie Porter


Author of the "Beyond Flour" series of gluten-free cookbooks, autistic polymath, and cat mom.

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