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Beet and Potato Gnocchi

Beet and Potato Gnocchi
Beet and Potato Gnocchi!


Making your own gnocchi is a great idea! It allows you to make sure that you are using local organic produce as much as you can, you can control the amount of salt and unnecessary ingredients and you can sneak in a couple extra veggies like we are doing today we beets ;) 


Beet and Potato Gnocchi




300g potatoes

100g beets

1 1/4 cup flour

1 egg (optional)

Salt and pepper to taste


Local Organic Beets

It's pretty easy but it takes some time so make sure you have plenty of time before dinner when you start!

Peel and cook the potatoes and beets in salted boiling water for about 15 minutes or until tender. Mash them with a fork or a potato masher.

In a bowl, combine this puree with the flour and the egg (if you are choosing to use it). Use more flour if the mixture is too wet and less if it’s too dry. Knead until the dough forms a ball.

Roll the dough into rope(s). Cut them into 2cm pieces.

Optional: Roll each piece against a fork to make ridges.

Arrange on a floured baking sheet.


Beet Gnocchi


Not it's time to eat!!!

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, around 2-3 minutes. 

Combine those delicious gnocchi to a pesto, a tomato sauce or a creamy mushroom sauce.

Find more local organic beet recipes here!

Enjoy :)

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