Roasted Beet Gnocchi with Walnuts and Fresh Herbs
Vibrant pink gnocchi made with roasted beets and tapioca starch, creating a naturally gluten-free pasta with earthy sweetness. The tender dumplings are tossed with olive oil and topped with fresh mint, aromatic lovage, and crunchy walnuts for a colorful dish that's perfect for dinner parties or when you want to showcase seasonal beets. The tapioca starch gives these gnocchi a delightfully chewy texture that's different from traditional potato versions, while the roasted beets add natural sweetness and stunning color.
Ingredients
- 4 small beetsgolden beets1:1gluten-freevegetarian
same sweetness, different color
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 2 tbsp olive oil, divided
- 1 large egg
- 2 cups tapioca starch
- ¼ cup fresh mint, chopped
- ¼ cup lovage, choppedfresh parsley1:1gluten-freevegetarian
milder herb flavor
- ½ cup walnuts
- ¼ t black pepper
- ½ t sea salt
Instructions
- 1
Preheat the oven to 400°F
- 2
Wrap each beet in aluminum foil and roast on a baking pan for 45-60 minutes
- 3
Remove from oven, let cool, then peel off the skin
- 4
Chop the beets into chunks and place in food processor with lemon juice
- 5
Add garlic cloves and one tablespoon olive oil, blend until smooth and set aside
- 6
Crack the egg and whisk in a separate mixing bowl
- 7
Stir in tapioca starch, salt, and black pepper until well combined
- 8
Add egg mixture to the food processor with beet mixture
- 9
Blend until a sticky dough forms
- 10
Transfer onto clean surface and dust lightly with tapioca starch
- 11
Knead with hands until smooth, adding extra tablespoon tapioca starch if needed
- 12
Form into a ball and roll out into 16-inch log
- 13
Cut the log into 48 equal pieces, roughly 1/3-inch each
- 14
Roll each slice into a ball and gently score with fork tip
- 15
Bring large pot of water to boil and add gnocchi
- 16
Cook for about five minutes until they float to top, then boil additional minute
- 17
Place gnocchi in dish and drizzle with remaining olive oil
- 18
Top with mint, lovage, and walnuts
- 19
Serve warm
Tips
Test gnocchi doneness by checking that they float to the surface, then cook one minute more for perfect texture.
Keep extra tapioca starch nearby while kneading as the dough may need adjustment depending on beet moisture content.
Score each gnocchi ball with a fork to help them hold the olive oil and herb topping better.
Good to Know
Refrigerate cooked gnocchi up to 3 days in airtight container. Reheat gently in olive oil.
Gnocchi can be shaped and frozen on baking sheet, then stored in freezer bags up to 3 months. Cook directly from frozen.
Serve immediately while warm for best texture. Gnocchi will firm up as they cool.
Common Mistakes
Don't skip cooling the beets before peeling to avoid burns.
Add tapioca starch gradually to avoid overly dry dough.
Don't overcook gnocchi or they become mushy.
Substitutions
same sweetness, different color
FAQ
Can I make this without a food processor?
You can mash the roasted beets by hand with a potato masher and mix everything in a bowl, though the texture may be slightly less smooth.
What if I can't find lovage?
Fresh parsley, celery leaves, or even fresh basil work well as substitutes, though each will give a different flavor profile to the finished dish.
How long do these keep in the refrigerator?
Cooked gnocchi will keep for up to 3 days refrigerated in an airtight container. Reheat gently in a pan with a little olive oil.