Pink Gluten Free Gnocchi
Yes, they really are this color.
At least before cooking, but it’s amazing to work with a food that is such a stunning hue! It made me happy. This was going to be a post just in time for Valentine’s Day, but the internet access was far away from the coziness of the cabin so we’re going with Valentine’s Week. Any day can be a good day to make a fun meal for loved ones.
There are a few recipes out there for pink gnocchi, What’s Cooking Good Looking used chickpea flour so I thought I would give that a try. I think the garbanzo helps with elasticity since there is no handy stretchy wheat gluten but the flavor of chickpea flour can be a bit intense.
Roasting the beets will give a more concentrated flavor and keep them relatively dry. You can boil them if you’re not able to roast, but the beets will absorb water and you may need to add more flour mixture to adjust.
Cooked gnocchi, large and small. I think smaller is better—tidbits of chewy bites with the other flavors and not overwhelming you with a giant mouthful of one gnocchi. The flavor is a bit sweet because of the beets so I would recommend eating it with something very flavorful and with some salty or bitter notes:
- Arugula or other intense greens
- Fresh herbs—sage, thyme, rosemary
- Goat cheese
- Lemon or Lemon Zest
Happy Belated Valentine’s Day!
Pink Gluten Free Gnocchi
Prep Time: 30-40 minutes, plus at least 1 hour to let the gnocchi sit
Cook Time: 1 hour for the beets, plus around 10 minutes for the gnocchi
Preheat oven to 375 degrees.
Trim the greens and dry roast in the oven until soft and fully cooked:
4 beets, medium sized
Let cool, then peel with a paring knife.
Chop the cooked peeled beets into pieces and puree in a food processor.
Transfer to a bowl and mix in:
1 cup White Rice Flour
1/4 cup Chickpea Flour
1/4 cup Potato Starch or Tapioca Starch
1/4 cup Parmesan Cheese (optional)
1 teaspoon Sea Salt
1/8 teaspoon Nutmeg
Mix by hand at the end, you may need to add more flour if dough is sticking to your fingers. It may seem a little wet but it holds together fairly well, and you don’t want to add more flour than needed.
It’s a good idea to test the dough: bring a small pan of water to boil, form a few gnocchi dough balls then drop into the boiling water. They will sink at first, and once they rise to the surface continue cooking for another minute. Remove with a slotted spoon. If it falls apart add a little more flour to the dough and try again.
If you’re happy with the texture, roll the dough into 1/2″ diameter ropes, then slice in 1/2″ – 3/4″ pieces or to desired size and transfer to a cookie sheet. Let rest for at least an hour. You could also freeze them on the cookie sheet and transfer to a plastic bag once frozen.
To cook: Bring a large pot of salted water to boil. Drop in 1/3 of the gnocchi into the boiling water. When they float to the surface continue cooking for around a minute, then remove with a slotted spoon. Cook the remaining gnocchi in two batches.
To serve: Lightly saute the gnocchi in olive oil, then either transfer to a plated and add topping, or add the additional ingredients to the saute pan and lightly cook.
From my Port Townsend friends…
“Love is not an equation, it is not a contract,
and it is not a happy ending.
Love is the slate under the chalk,
the ground that buildings rise,
and the oxygen in the air.
It is the place you come back to,
no matter where you’re headed.”
~ Jodi Picoult ~
3 thoughts on “Pink Gluten Free Gnocchi”
Beautiful, Ruthie! We just received a bag of beets from local farmers, I’ll have to try this recipe out!
Ruth, thanks so much for the post.Really thank you! Keep writing.