Tag Archives: #gnocchi #homemade #food

Beets Gnocchi

Beets gnocchi are very different from potato gnocchi! They are sweeter and have a harder consistency. I like to serve them with butter and sage sauce, adding Speck {Smoked Prosciutto}! The sweet and savory combination is incredible! If you don’t have Speck you can use Prosciutto. I added beets gnocchi to my cooking class it was a success. It was a satisfaction to see my clients at the beginning of the class very hesitant but then in the end excited about the particular flavor. In the kitchen you have to experiment and above all don’t be afraid to try new ingredients especially healthy ones.

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Ingredients for the Gnocchi

  • 1 kg potatoes
  • 200 grams of beets
  • 1 egg
  • Nutmeg
  • Cinnamon if you like it
  • 300/350 flour
  • A sprinkle of love

Ingredients for the Butter Sauce

  • 100 grams butter
  • 80 grams Speck or Prosciutto
  • Sage leaves

Boil the potatoes with the skin, mash them when they are still hot with a potato ricer and let them cool! Boil your beets with the skin! When they are nice and soft, peel them and put them in a food processor or blender! If the beets cream is too tick add a tablespoon of water, the water that you used for boiling them! Let them cool.

Now in a big bowl put the potatoes, the cream’s beets, nutmeg and cinnamon {if you like them} and mix quickly! Add now the egg, mix again and start to add the flour a little bit at the time!

 When you have a firm and not too sticky dough you are ready to roll out your Gnocchi. Cut out small pieces from the dough and start to roll out! Whit a knife cut out small little ball. Your beets gnocchi are ready to be eaten!

To enjoy them boil them in a big pot with lots of water and salt, at the same time make the Butter sauce just simply melt the butter, add the sage and the prosciutto or the speck cut in small slices! When the Gnocchi come up from the pot they are to take a buttery bath in the frying pan! Stir fry them for few minutes and at the end add Parmigiano Reggiano! Buon Appetito




Gnocchi are one of my absolutely family favorite dishes and one of the most popular dishes in Italy. They are small potatoes dumplings made with boiled potatoes, eggs and flour served with a nice sauce. They are to die for and my kids adore gnocchi.

I’m Italian so I grew up making gnocchi starting at the age of 5 with my Nonna (Grandma).

In Italy making gnocchi is a family affair, we all get together for the day and we work hard, even the kids. Yes the kids help too and it’s so much fun for them. They have to roll the gnocchi dough and make some small gnocchi balls. Also they have fun sprinkling the flour everywhere because the trick when you make gnocchi is to use lots of flour so they don’t stick together.

I highly suggest making gnocchi with your kids and starting a “tradition” like I did with my kids.

This is my family recipe and hope that you will enjoy it:



  • 1 kg potatoes
  • 3oo grams flour
  • 1 egg (you can also make gnocchi without egg)
  • A sprinkle of love




Boil the potatoes in their skins. Drain and allow standing until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow it to cool completely.

Now you put the flour on a clean surface and you add the egg and slowly the flour, mix for 5/10 minutes with a lot of love and when the dough is nice and firm it is time to roll with your hands. Now it’s time for make your kids work. Take off a handful of the dough and roll that with both hands until you have a rope about the thickness of your thumb. Cut this rope in 2.5 cm lengths. Bring each piece of dough and flip it with your index finger against the inside of your fork. With this technique the gnocchi will catch any sauce :).

Place your gnocchi on a lightly floured baking sheet. Cook them in boiling water with salt. They are done when they rise to the surface of the water. Put them right away in a big bowl and dressed them with your favorite sauce.

I suggest a nice Bolognese sauce or (more quick) butter and sage sauce.

If you make a big batch you have to put a towel on your baking sheet with a lot of flour, put the gnocchi on it and  freeze them for a couple of hours. After that you can put them in zip lock bag

Boil the gnocchi in water until they float on the surface and are ready to eat.



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