The recipe here for beetroot gnocchi makes double the quantity suitable for the amount of sauce. I usually save one half of the dough for later. You can either do that OR reduce the gnocchi recipe to half OR can also double the recipe for sauce if your are entertaining a larger crowd.
Watch the video to learn how to make the delicious dish for yourself.
Beetroot Gnocchi with Spicy Coconut Sauce from IndianSimmer on Vimeo. 
Beetroot Gnocchi with Spicy Coconut Sauce
- Total Time: 75 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
Vibrant beet gnocchi tossed in a creamy, subtly spicy coconut sauce. A quick, flavorful weeknight dinner.
Ingredients
- 1 lbs (454 g) russet potato
- 1 lbs (230 g) beets
- 2 cups (474 ml) all purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 2 tbsp (30 ml) unsweetened grated coconut
- 1 tbsp (15 ml) ground almond
- 1 bay leaf
- 1 1/2 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 tsp grated ginger
- 1-2 cloves garlic
- salt
- 1 cups (237 ml) coconut milk
Instructions
- For Beetroot Gnocchi:
- Preheat the oven to 350°F (177°C).
- Wash the beetroots, pat them dry, chop off the leaves and ends, drizzle with olive oil, and bake for 30–35 minutes until fork-tender.
- Remove from the oven, let cool, peel, chop, and puree in a blender or food processor. Set aside to cool.
- Boil water in a saucepan.
- Peel and chop potatoes into chunks. Boil in water until cooked through, then strain.
- Mash the potatoes using a masher or food mill until smooth. Set aside to cool.
- On a clean countertop, combine all gnocchi ingredients.
- Mix well and knead into a smooth, soft, dry dough, dusting occasionally.
- Divide the dough in half; wrap and save one half for later.
- Divide the remaining half into 3–4 smaller portions, roll into 3/4-inch-diameter dowels, and cut into 3/4–1-inch pieces.
- Flick the pieces into the back of a fork or gnocchi maker.
- Boil a pot of salted water with 2 tablespoons of oil. Add the gnocchi.
- Cook for a few minutes, until the gnocchi float to the surface. Remove and set aside.
- For the Spicy Coconut Cream Sauce:
- In a medium-hot pan, dry roast ground almond and coconut for a few minutes until the coconut turns golden.
- Add the bay leaf, ground spices, and salt. Roast for 10–15 seconds.
- Add coconut milk and mix well. Simmer on low heat for 1 minute.
- Add the cooked gnocchi to the sauce and toss to coat.
- Serve immediately.
Notes
- For a richer flavor, roast the beets with a sprig of rosemary or thyme.
- If you don’t have a gnocchi maker, simply roll the dough into a rope and cut into small pieces.
- Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days; they may need to be reheated in boiling water before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 70
- Fiber: 5
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
How do I get the beetroot color to stay vibrant in the gnocchi?
Use roasted or steamed beets rather than boiled, since boiling leaches out color. Blend the beet puree until smooth and add it while the mixture is still warm so it incorporates evenly into the dough.
How do I know when beetroot gnocchi are done boiling?
They are ready about 30-60 seconds after they float to the surface. Pull them out promptly with a slotted spoon, as overcooking makes them fall apart.
What makes the spicy coconut sauce work with beetroot gnocchi?
The fat in coconut milk smooths out the earthy flavor of the beets, and the heat from chili or red pepper flakes adds contrast. Keep the sauce loose enough to coat the gnocchi without weighing them down.
