Beetroot Gnocchi with Spicy Coconut Sauce
Recipe Type: Main
Colorful and delicious beet gnocchi with a creamy coconut sauce. Watch the video to see how to make the shaped dough.
For Beetroot Gnocchi: Serves 6
  • 500 grams russet potato (yields 2 cups mashed potatoes)
  • 230 grams beets (yields ¾ cups beetroot puree)
  • 2¼ cup all purpose flour + extra for dusting
  • 1 large egg
  • ½ teaspoon salt
For Spicy Coconut Cream Sauce: Serves 3-4
  • 2 tablespoon unsweetened grated coconut (fresh or dry, dessicated)
  • 1 tablespoon ground almond
  • 1 bay leaf
  • 1½ teaspoon ground coriander
  • 1 teaspoon chili powder
  • 2 tsp grated ginger
  • 1-2 cloves garlic, grated
  • salt
  • 1 cup coconut milk
For Beetroot Gnocchi:
  1. Pre heat the oven to 350 deg. F.
  2. Wash the beetroots. Pat dry. Chop the leaves and ends off. Drizzle with olive oil. Bake for 30-35 minutes until fork tender.
  3. Pull out of the oven. Let cool before peeling the skin off. Chop. Puree in a blender or food processor. Set aside to cool.
  4. Boil water in a sauce pan.
  5. Peel potatoes. Chop into chunks.Boil in water until cooked through. Strain water.
  6. Mash potatoes using a masher or food mill leaving no lumps. Set aside to cool.
  7. On a clean counter top bring all the ingredients of gnocchi together.
  8. Mix well and while dusting occasionally, knead into a smooth soft dough, dry to touch.
  9. Divide into two parts. Wrap one half and save for later.
  10. Divide the other half into 3-4 smaller portions. Roll into long dowels about ¾ inch in diameter.
  11. Cut into ¾-1 inch long dowel pieces. Flick pieces into the back of a fork or gnocchi maker.
  12. Boil a pot of salt water. Add 2 tablespoon oil. Drop the gnocchi.
  13. Cook for a few minutes. Once cooked gnocchi float to the surface of the water. Fish them out. Collect in a dish.
For the Spicy Coconut Cream Sauce:
  1. In a medium hot pan, dry roast ground almond and coconut for a few minutes until the coconut turns golden in color.
  2. Add bay leaf followed by ground spices and salt. Quick roast for 10-15 seconds.
  3. Add salt followed by coconut milk. Mix everything well together. Simmer on low heat for a minute.
  4. By now the gnocchi should be cooked. Add to the sauce. Toss to coat gnocchi with sauce.
  5. Serve immediately with your choice of wine.
Recipe by Honest Cooking at