Beetroot Gnocchi with Quinoa Flour


Makes about 6 portions 

  • 2 large beets

  • 750 grams (about 28) almond potatoes

  • 2 1/2 cup of quinoa flour

  • 1/4 cup Semolina

  • 1 eggs

  • 2 minced garlic cloves

  • 1 tbsp. coconut oil


  • garlic

  • greek yogurt

  • pesto

  1. pre heat oven 200ºC

  2. cut beets into quarters and mix them in a bowl with garlic and melted coconut oil and bake for 45min tossing a few times

  3. boil whole potato with skin till soft (don't let them split, harder to peel.)

  4. peal off all potato skin, smash potatoes and let cool.

  5. blend garlic, beets, egg until a soft paste

  6. mix flour, semolina, and potatoes well

  7. add beet mix to dry ingredients and don't over beat it.

  8. divide dough into 8 portions

  9. roll out into a 1inch rope like portion on pan covered in flour(I used oat flour)

  10. chop to your preference, I did about a half of inch. They grow a little in boiling water

  11. press with fork after cut into small pieces

  12. keep sprinkling pan and gnocchi with flour

  13. boil pot of water to a slow boil. Don't boil too hot or too long, you will lose color.

  14. boil till gnocchi float to top of water

  15. scoop gently out of pot, let cool.

  16. add favorite sauce to warm pan and toss in gnocchi (I used pesto)

  17. side sauce: greek yogurt mixed with 1/4 minced garlic

Tori HickelComment