Description
Vibrant beet gnocchi tossed in a creamy, subtly spicy coconut sauce. A quick, flavorful weeknight dinner.
Ingredients
Units
Scale
- 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