Beet Gnocchi with Pesto

Day two of the kids cooking camp we traveled to Italy. I decided that instead of doing a standard Gnocchi recipe I would have them create red and orange gnocchi by replacing some of the potato in the recipe with beets or orange sweet potatoes. It worked really well and tasted delicious too! The kids liked the taste of the orange ones best.

This recipe is really fun to make with a few friends so you have help rolling out and cutting the dough. Making your own pesto is super easy if you have a food processor and the taste can’t be beat when it’s that fresh.

Beet Gnocchi with PestoBeet Gnocchi


– 2.5 lbs. potatoes (substitute 1 or 2 potatoes for beets)
– 1 3/4 cups flour, plus more for dusting
– 2 tsp. salt
– 1 large egg


1. Boil potatoes & beets until tender. (Cut them into quarters for faster cooking.)
2. Press through a ricer (or a sieve if no ricer is available) onto flour dusted work area.
3. Cool completely. Then add flour, salt and top with the egg.
4. Work all together using your hands. It will form a smooth dough. If it’s too sticky dust with flour.
5. Divide into 8 portions and roll each into a rope about 1/2 inch wide by 24″ long.
6. Cut ropes into 1/2″ pieces and place on flour dusted cookie sheets
7. In a pot of salted boiling water cook handfuls of gnocchi. They are done when they float to the surface.
8. Enjoy with your favorite sauce.

Note: You can freeze raw gnocchi on baking sheets until firm. Transfer to freezer bags and store for up to 1 month. Thaw at room temperature on parchment lined sheets for 30 minutes before boiling.

About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
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