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Beetroot Gnocchetti

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.

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

Homemade pink beetroot and semolina gnocchetti. 

  • 200 grams Semola (semola di gran duro rimacinata)
  • 110 grams Water (warm)
  • 1 tablespoon Beetroot powder
  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.