Beetroot gnocchi with an orange and walnut butter

Beetroot gnocchi with an orange and walnut butter

Total: 1 hr 25 Min. | Active: 1 hr
Nutritional value / people: 538 kcal
, Fat: 26 g
, Carbohydrate: 60 g
, Protein: 13 g

Fresh beetroot is available again at the market. The earthy tubers are a vitamin-packed super-vegetable and, with their punchy colouring, they transform the classic Italian gnocchi into a colourful and eye-catching dish. Served with an orange and walnut butter, the deep pink gnocchi will make a lasting impression on guests not just for their appearance, but also for the memorable flavours.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g beetroots, peeled and cut into slices 2 cm thick
1 tbsp olive oil
¼ tsp salt


500 g mealy potatoes


200 g white flour
1 pinch salt
1 egg

Make the gnocchi

a little white flour for the work surface

Cook the gnocchi

salted water, boiling

Orange and walnut butter

4 tbsp butter
1 garlic clove
50 g walnut kernels, roughly chopped
½ organic orange, used grated zest and juice
some thyme sprig
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How it's done

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Mix the beetroot with the oil and salt, transfer to a baking tray lined with baking paper.

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Finely puree in a blender.


Place the potatoes, with their skins on, in a pan, cover with water and bring to the boil. Reduce the heat and cook the potatoes for 30-40 mins. (depending on size) until soft. Drain the water, allow the potatoes to dry, peel and press through a ricer or food mill into a bowl.


Mix the flour with the salt and add to the potatoes along with the egg and the beetroot puree. Using your hands, quickly process to a smooth dough. Add more flour if necessary.

Make the gnocchi

On a work surface dusted with flour, shape each quarter of the dough into a roll 1 cm thick. Use a knife to cut into pieces approx. 1 1/2 cm long, shape these pieces into balls and press the typical pattern into the gnocchi with the prongs of a fork.

Cook the gnocchi

Bring the salted water to the boil in a large pan. Add half the gnocchi and leave to steep until they rise to the surface, then finish cooking for approx. 1 min. Remove the gnocchi with a slatted spoon, drain and keep warm on a plate. Repeat with the 2nd batch of gnocchi.

Orange and walnut butter

Melt the butter in a small pan. Sauté the garlic in the butter. Add the walnuts, orange zest and juice and torn-off thyme leaves. Swirl the gnocchi in the butter.

Serve topped with parmesan shavings and beetroot leaves.


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