Beet Gnocchi Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian potato gnocchi enriched with roasted beets for a vibrant purple-red color and sweet, earthy flavor. A visually stunning and delicious variation on the traditional pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g potatoes (1.1 pound of russet (cooked and peeled))
- 150 g beets (5 oz (cooked and peeled))
- 300 g flour (2 cup)
- 1 egg (medium)
- ½ teaspoon salt
- 150 g cheese (5 oz, Taleggio )
- 150 ml milk (⅔ cup, whole )
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 5m
- Sodium
- 800mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 717mg
- Calcium
- 263mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 800MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.