Red Velvet Gnocchi

Missed Valentine’s Day? Why not make it up to the special runner in your life by treating them to a homemade dinner that may just boost his or her performance? (We’re talking about running performance, of course.)

Beetroot, which is packed with fibre and antioxidants to begin with, have been said to possess properties that may improve endurance. Plus, they give this gnocchi recipe, from Balaboosta by chef Einat Admony, a festive, pinkish-red hue. If you’re feeling ambitious, you could even make these heart-shaped instead of round.

Serve these to the special runner in your life, and they’ll be nourished, carbed-up, and impressed.



Red Velvet Gnocchi

Recipe from Balaboosta by chef Einat Admony


What you’ll need:

2 cups whole milk

8 tablespoons unsalted butter

1 ½ cups semolina flour

2 tablespoons grated Parmesan, plus more for sprinkling

1/8 teaspoon grated nutmeg

2 tablespoons kosher salt (Author’s note: I found these a bit salty as is – I’d recommend starting with 2 teaspoons and adding to taste)

Pinch of freshly ground black pepper

1 to 2 beetroots (about 225g), boiled until tender and cooled

2 large egg yolks

All-purpose flour for the work surface


How to make it:

1. Combine the milk and 7 tablespoons of the butter in a large pot over medium heat until the butter is completely melted. Mix in the semolina flour and keep stirring until the mixture becomes thick and creamy, about 10 minutes. (Author’s note: This took less time – just a few minutes – for me.) Remove from the heat and add the Parmesan, nutmeg, salt and pepper. Stir well and cool completely.

2. Peel the beetroots, cut off the stems and puree the beetroots in a food processor until smooth. Add the egg yolks and mix just until well incorporated. Scrape the beetroot puree into the semolina dough and use your hands to combine all the ingredients thoroughly.

3. Preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper.

4. Drop a scoop of dough onto a heavily floured surface and shape into a flat disk about 5cm in diameter. Repeat until you run out of dough. Arrange the gnocchi in a single layer on the lined baking sheet. Melt the remaining tablespoon of butter and brush the tops of each gnocchi. Sprinkle the gnocchi with the Parmesan. Bake for 15 to 20 minutes. Serves 6 to 8.


Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright © 2013.

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