Beetroot Gnocchetti

Beetroot and Semolina Gnocchetti
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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.

Beetroot Gnocchetti

Prep Time 20 mins Cook Time 5 mins Total Time 25 mins
Servings: 2
Best Season: Suitable throughout the year


Homemade pink beetroot and semolina gnocchetti. 



  1. 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. 

  2. 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.

  3. 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. 

  4. 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. 

  5. 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. 

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