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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- 200 g Semola (semola di gran duro rimacinata)
- 110 g Water (warm)
- 1 tbsp Beetroot powder
- 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.