Beetroot Gnocchi with Fresh Peas and Broad Beans in a Dill Butter Sauce

27 Jun

Some of the most amazing produce is in season right now including some of my favourite vegetables that not only taste delicious together but also present a visually delightful contrast. I have made traditional gnocchi many times but tonight I enhanced the recipe with beetroot.

1kg of red skin potatoes

2 small beetroots

1 free range organic egg


Plain flour

Wash and scrub the beetroot and leave 3cm of the stems on. Steam until tender, set aside until cool enough to handle, rub off the skin, the stems should be soft enough to pull away or simply cut them off. Chop the beetroot into chunks, place in a blender and process until they become a fine puree.

Wash the potatoes, leave the skin on and place in a pot of warm water. Bring to the boil and reduce to a simmer. Toss the broad beans in with the potatoes, remove after a few minutes, place in a bowl of cold water, peel off the tough skins and set aside for the sauce. Continue to simmer the potatoes and drain once tender. Peel off the skins and press through a ricer making a mound of potato on a clean work surface.

Add the beetroot puree, a generous amount of salt and a handful of flour. Start mixing the ingredients with your hands and add the egg once some of the steam has evaporated from the potatoes to avoid cooking the egg. Fold in the ingredients and add more flour until the mixture starts to hold together without being too sticky and test for the right texture by gently pressing on the dough with your finger. When it springs back, you don’t need to add anymore flour.

Divide the dough into baseball quantities and generously sprinkle the work surface with flour. Roll out the dough into long sausage shapes and then cut into pieces using a floured knife.

Bring a pot of salted water to the boil and carefully drop in a few handfuls of gnocchi. As soon as they rise to the top they are ready to be removed using a slotted spoon.

Only cook the quantity of gnocchi that you intend to eat straight away. The rest can be frozen by placing them on a floured tray. Once they are frozen, transfer them to a bag or container for easy storage. To cook, simply place the frozen gnocchi in boiling water and they are ready when they float to the surface just as with the fresh ones.


Fresh peas

Fresh broad beans

Salted butter

1 clove of garlic, sliced

White wine

Fresh dill

Baby bocconcini

Melt the butter in a saucepan and add the garlic. Saute until fragrant and add a generous splash of white wine. Allow the alcohol to evaporate, toss in the peas, cook for a minute, add the broad beans and a sprinkle of dill. Spoon the sauce over the hot gnocchi, roughly break up pieces of bocconcini and place on top with fresh dill.


4 Responses to “Beetroot Gnocchi with Fresh Peas and Broad Beans in a Dill Butter Sauce”

  1. Lorraine @ Not Quite Nigella June 29, 2011 at 8:09 pm #

    That looks lovely! I always thought that boiling beetroot pasta meant that the colour dissipated but yours is a lovely shade of pink

    • Gourmetician June 29, 2011 at 8:36 pm #

      Thanks Lorraine. I’m going to try boiling and then frying the next batch for a different texture. I should have taken a photo of my hands after mixing and rolling the dough! It looked like play dough!

  2. Martin Yarnit August 9, 2011 at 4:53 am #

    This is daring. You might like to have a look at my broad bean gnocchi at


  3. Jessica August 9, 2011 at 11:27 pm #

    I like your blog Martin and the broad bean gnocchi looks delicious! Thanks for sharing.

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