Beetroot Gnocchi
A yummy gnocchi cooked using vacuum boiling technique served with a flavourful sauce.
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Cooking Time

25-30 min

Meal Type


Preparation Time

20 min




  • 220 gms All purpose Flour
  • ½ cup Beetroot puree
  • salt
  • 2 tbsp Butter
  • 1 Egg
  • For Sauce 2 tbsp Olive Oil
  • 1 cup Pecan Nuts
  • 1 cup Walnuts
  • 2 tbsp Butter
  • salt
  • 1 tsp black Peppercorns
  • 2 tbsp Ricotta Cheese
  • ½ cup Milk
  • ½ cup Parmesan Cheese
  • ½ block camembert Cheese
  • White Pepper powder
  • For Garnish Sprinkle Fresh Herbs


  1. 1

    For Gnocchi: In a bowl, add All purpose flour, beetroot puree, salt, butter, 1 Egg and knead the dough.
  2. 2

    Roll the dough and cut into small pieces.
  3. 3

    Coat the dough with All purpose Flour and press the dough with fork.
  4. 4

    In a zip lock bag add Olive Oil and dough pieces.
  5. 5

    Put the bag in boiling water and close lid let it cook.
  6. 6

    For Sauce: In a pan, heat Oil, add pecan nuts, walnuts, butter, salt, black peppercorns, ricotta cheese, milk, parmesan cheese, camembert cheese, white pepper powder and cook well.
  7. 7

    spread oil on a plate, remove the cooked Gnocchi.
  8. 8

    Put the Gnocchi in prepared white sauce and toss it, sprinkle Fresh Herbs.

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