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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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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

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