Homemade Beetroot Gnocchi with Ricotta Cream, Hokkaido Pumpkin, Beetroot Purée and Hazelnuts

Looking for a twist on classic gnocchi? Try this vibrant version made with beetroot! These colorful little dumplings bring a fresh change to the plate and turn every meal into a feast for the eyes. But beetroot isn’t just pretty – it’s packed with nutrients, rich in iron, folic acid, and antioxidants, making it a real superfood for your health and vitality. Combined with creamy ricotta, roasted Hokkaido pumpkin, and crunchy hazelnuts, these beetroot gnocchi create a perfectly balanced vegetarian comfort dish that’s as wholesome as it is delicious.

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Ingredients for Beetroot Gnocchi with Ricotta Cream, Hokkaido Pumpkin, Beetroot Purée and Hazelnuts

(serves 4)

For the gnocchi

• 2 medium beetroots, cooked and puréed

• 300 g floury potatoes

• 200 g all-purpose flour (type 405)

• 1 egg yolk

• Salt, pepper, nutmeg

  
  

For the beetroot purée

• 2 small beetroots, cooked and peeled

• 50 ml vegetable broth

• 30 g butter

• 1 tbsp olive oil

• 1 tsp lemon juice

• Salt and pepper

• Optional: 1 tsp honey or a splash of balsamic vinegar

  
  

For the ricotta cream

• 250 g ricotta

• 50 g grated Parmesan

• Zest of half a lemon

• Salt and pepper

  
  

For the roasted pumpkin

• ½ Hokkaido pumpkin

• 2 sprigs of fresh rosemary

• 2 tbsp olive oil

• Salt and pepper

  
  

For finishing

• 50 g hazelnuts, roughly chopped and roasted

• 50 g butter

• 6 fresh sage leaves

Preparation for Beetroot Gnocchi with Ricotta Cream, Beetroot Purée and Hokkaido Pumpkin

Step 1 – Prepare the gnocchi dough:

Cook the potatoes until soft, peel, and mash them finely. Mix with the beetroot purée (from the gnocchi ingredients), flour, egg yolk, salt, pepper, and a pinch of nutmeg. Knead into a smooth dough, form rolls, and cut into small pieces. Roll gently over a fork to create the classic gnocchi pattern

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Step 2 – Roast the Hokkaido pumpkin:

Cut the pumpkin into cubes, mix with olive oil, rosemary, salt, and pepper, and roast at 200 °C for about 25 minutes until tender and golden brown.

Step 3 – Prepare the beetroot purée (for the squeeze bottle):

Blend the cooked beetroot with vegetable broth, butter, olive oil, lemon juice, salt, and pepper until smooth. Optionally add honey or balsamic vinegar for more depth. Pass through a fine sieve for a silky texture, then pour into a squeeze bottle and set aside.

Step 4 – Make the ricotta cream:

Mix ricotta, Parmesan, lemon zest, salt, and pepper until smooth. Fill into a squeeze bottle and refrigerate.

Step 5 – Cook the gnocchi and toss in sage butter:

Boil the gnocchi in salted water until they rise to the surface. Melt butter with sage leaves in a pan and gently toss the gnocchi until golden and aromatic.

Step 6 – Plating:

Add a few drops or swirls of beetroot purée to the plate, arrange the gnocchi on top, pipe dots of ricotta cream, and add the roasted pumpkin cubes. Finish with roasted hazelnuts and a few sage leaves for a beautiful, flavorful plate.

Resumé

A dish that’s as nourishing as it is beautiful – these beetroot gnocchi combine creamy, nutty, and earthy flavors into a harmonious vegetarian comfort food. Perfect for cozy evenings or creative dinners that celebrate healthy indulgence.

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