Beetroot Gnocchi with Shaved Parmesan: A Vibrant Seasonal Favorite

During beetroot season, one of the most beloved dishes on our menu at my Chef’s Table restaurant in Cannes was this vibrant beetroot gnocchi. Even guests who weren’t beetroot fans couldn’t resist its stunning color, delicate earthy flavor, and pillowy-soft texture. Paired with shaved Parmesan and a drizzle of browned butter, this dish became an instant hit. It’s the perfect way to turn a humble root vegetable into a restaurant-worthy meal. Now, I’m sharing the recipe so you can enjoy this seasonal favorite at home.

Beetroot Gnocchi Recipe

Ingredients:

▪︎ 2 medium beetroots (roasted and peeled)

▪︎ 2 large starchy potatoes (e.g., Russet or Yukon Gold)

▪︎ 1 cup (125g) all-purpose flour (plus more for dusting)

▪︎ 1 egg yolk

▪︎ 1/4 cup (25g) grated Parmesan cheese

▪︎ 1/2 tsp sea salt

▪︎ Freshly ground black pepper

For Serving:

》 3 tbsp unsalted butter

》 Shaved Parmesan cheese

》 Fresh thyme or sage leaves (optional)

Preparation:

1️⃣ Prepare the Vegetables:

Roast the beetroots until tender, then peel and puree them until smooth. Boil the potatoes in their skins until fork-tender, peel them while warm, and pass through a potato ricer or mash until smooth.

2️⃣ Make the Dough:

Combine the mashed potatoes, beetroot puree, egg yolk, grated Parmesan, salt, and pepper in a large bowl. Gradually add the flour, mixing gently until the dough comes together. It should be soft but not sticky. Be careful not to overwork the dough.

3️⃣ Shape the Gnocchi:

Dust your work surface with flour. Roll small portions of the dough into ropes about 3/4 inch thick, then cut into bite-sized pieces. For a classic look, roll each piece over the back of a fork to create ridges (optional).

4️⃣ Cook the Gnocchi:

Bring a large pot of salted water to a boil. Add the gnocchi in batches, and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

5️⃣ Prepare the Sauce:

In a large skillet, melt the butter over medium heat until it turns golden and fragrant. Add thyme or sage leaves for extra flavor if desired. Toss the cooked gnocchi in the browned butter until coated.

6️⃣ Serve:

Plate the gnocchi and top with shaved Parmesan. Serve immediately for a dish that’s as beautiful as it is delicious.

Tips for a successful Gnocchi Recipe:

✔️ Always use starchy potatoes for the lightest gnocchi.

✔️ Test one piece of gnocchi in boiling water before shaping the entire batch.

✔️ Don’t skip roasting the beetroots—it enhances their natural sweetness.

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