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Beetroot gnocchi with truffle infused sauce

Beetroot Gnocchi Recipe

The Homesteading Hippy
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Cuisine Mediterranean
Calories 358 kcal



  • 2 lb floury potatoes Harmony. Crown, King Edward, or Pentland to name a few – approximately 4 medium large ones, peeled and chopped
  • 12 oz boiled beetroot approximately 3 medium size, peeled and chopped
  • 9 oz flour plus a little extra for flouring board
  • salt and pepper to taste
  • 1 large egg


  • 7 oz white button mushrooms – or mushroom of your choice – sliced thin
  • 1 heaped tablespoon flour
  • 5 tablespoons melted butter
  • 1 cup milk
  • 2 splashes of truffle oil
  • salt and pepper to taste


  • Place potatoes in pot with water and salt bring to the boil.
  • When tender drain water, return potatoes to pot and place back on the heat to ensure all extra water has evaporated off.
  • Remove from heat and mash potatoes until smooth – adding only pepper and salt to taste.
  • Take the boiled beetroot that has been peeled and chopped and place it into a food processor and blend to a puree.
    Beetroot boiled and set to cool
  • Pass beetroot through a sieve, add to mashed potato, and mash again.
    Mixing Flour and beet-potato mash
  • In a mixing bowl place the flour, add the beaten egg and the potato/beetroot mix and mix to form a dough.
  • Bring the large pot with water to the boil.
  • Sprinkle a board with flour, place some flour on your hands and divide dough into 5 or 6 pieces.
  • Roll each piece into a long sausage shape.
  • Once rolled cut the rolls of dough with a sharp knife into pieces roughly ½ an inch thick.
    Gnocchi ready to go into boiling water
  • Place the gnocchi, around 15 at a time into the pot of boiling water, ensuring they do not land on top of each other but are distributed around the base of the pot – they will naturally sink to the bottom.
  • Once they cook they will rise to the top of the water and you can take them out with a slotted spoon and drain in a colander.
    Gnocchi draining in colander
  • While you are doing this set a sauté pan on medium high and add the butter for the sauce as well as a splash of truffle oil.
  • Add the sliced mushrooms and fry gently. When almost done remove the mushrooms to a bowl and set aside, leaving the remaining butter and juices in the pan.
    Mushrooms sauteing
  • Add ½ a cup of milk to the pan and heat.
  • Mix the heaped tablespoon of flour with ½ the cup of milk to make a smooth paste.
  • Stir the paste into the heated milk and mix to form a smooth sauce. If it is a little stiff, add a little more milk.
  • Return the mushrooms to the sauce, stirring gently to finish cooking.
  • Add salt and pepper to taste – you may want to add another splash of truffle oil for taste.
  • In-between doing this you will have been adding more gnocchi to the pot in batches and taking out those that have risen to drain in the colander.
  • Assemble the meal by placing the sauce on the plate then adding the gnocchi.
  • Decorate the plate with a smear of coriander pesto (link to recipe), arrange a little roasted red pepper for color (link to recipe) and a teaspoon of caramelized onion (link to recipe) and dust gnocchi with a sprinkle of Parmesan cheese.


To serve you can (optionally) add some:
  • Coriander pesto,
  • Roasted red pepper,
  • caramelized onion,
  • or a little sprinkling of grated parmesan cheese