Beetroot Gnocch
A yummy gnocchi cooked using vacuum boiling technique served with a flavourful sauce.
Beetroot Gnocch Recipe by Chef Gautam Mehrishi

- Italian


- 4

Cooking Time

-25-30 Min


- Medium

Preparation Time

- 20 Min


  • 220 gms All purpose Flour
  • ½ cup Beetroot puree
  • Salt to test
  • 2 tbsp Butter
  • 1 Egg. For Sauce:{2 tbsp Olive Oil
  • 1 cup Pecan Nuts
  • 1 cup Walnuts
  • 2 tbsp Butter
  • Salt to test
  • 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 inti 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.
  7. 7

    Add Pecan Nuts, Walnuts, Butter, Salt, black Peppercorns, Ricotta Cheese, Milk, Parmesan Cheese, camembert Cheese, White Pepper powder and cook well.
  8. 8

    Spread Oil on a plate.
  9. 9

    Remove the cooked Gnocchi.
  10. 10

    Put the Gnocchi in prepared white sauce and toss it.
  11. 11

    Sprinkle Fresh Herbs.
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Gautam Mehrishi


Chef Gautam Mehrishi loves a fragrant pot of desi ghee, biking through the Himalayas and adding a twist to Indian food, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he’s never looked back! He’s a familiar face on television, including LF where he hosts multiple shows.

Other Shows by host:
100% Veg | Chef on Wheels |
Recipes by chef:

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