Description: This vibrant and pink pasta gets its color from beetroot powder. What I like about the powder is it lends itself to color the pasta without adding too much of a beet flavor.
Dough: Beetroot Semolina Dough
Sauce: Browned butter, tomato sauce, drizzled with oil and balsamic.
Homemade pink beetroot and semolina gnocchetti.
Prepare the pasta dough
Weigh out your flour and water, making sure the water is very warm. Place in the beetroot powder and mix together in a bowl into a shaggy dough starts to form.
Knead the dough
Place the dough on a wooden cutting board or counter and knead for 10 minutes.
Cover and let rest for 10 minutes.
Roll out the gnocchi
Divide the dough into 4 equal parts. While working with one piece at a time keep the rest covered with a damp kitchen towel to avoid the dough from drying out.
Roll the dough into a snake around 1/2" diameter. With a bench scraper or knife, cut the dough into 1/2" pieces depending on the final size you would like.
Shape the gnocchetti
Traditionally a gnocchi board is used to shape the pasta. However, if you do not have one you can use the back of a fork or simply leave them rustic and keep them as as! The grooves from the gnocchi board will allow the sauce to better adhere to the pasta.
Take a piece of cut dough, using your thumb roll down on the gnocchi board. Repeat for remaining dough.
Dust with flour to avoid sticking and let rest for a few minutes before cooking.
Cook the gnocchetti
The gnocchetti can either be frozen or cooked right away. To cook fresh drop in well salted boiling water and cook for 5 minutes or until they float.
From frozen, cooking time will be around 10 minutes.