Beet Gnocchi & Smoked Almond Pesto

It takes a real man to eat pink gnocchi.

Ever since we moved to this neighborhood, we’ve been swamped with so many restaurants on our “to try” list. A few weekends ago, we finally made it to our very first Michelin star experience at Public. And oh my gawd.

We’re suckers for unique flavor combinations so how could we possibly be disappointed when we saw raw oysters with a watermelon and yuzu mignonette on the menu? And not to mention the olive oil pineapple upside down cake and lemon basil ice cream on a bed of sesame brittle. ***Drooooool***

But my first culinary musing from this awesome meal goes to the irresistibly jewel-toned gnocchi served with a smoked almond pesto, fresh ricotta and celery leaf. And like I said earlier, it takes a real man to eat pink gnocchi and he loved it! Granted, he is predisposed to be a fan of this color given that the only pink clothes in our closet belong to him (I hope I don’t get in trouble for announcing that on the world wide web)!


Recipe Courtesy of Bon App├ętit
3 small beets
1 egg
1 lb. ricotta cheese
3/4 cup grated parmesan cheese
1 3/4 cup flour
1 1/4 tsp salt
1/4 ground pepper
  1. Preheat oven to 450 degrees. Wrap beets in aluminum foil and roast in the oven for one hour. Remove from oven and cool for 15 minutes. Carefully remove the skin and coarsely grate the beets into a mixing bowl.
  2. Combine ricotta, parmesan, egg, salt and pepper with the beets. Add one cup of flour and mix thoroughly.
  3. Add the remaining flour in a separate bowl. Scoop out a handful of the gnocchi dough, drop into the bowl with flour and lightly coat. On a floured surface, roll out dough into a log approximately 3/4-inch in diameter. Cut into one-inch pieces and roll each one over the tines on a fork to create the grooves. Look here for further instruction.
  4. To cook the gnocchi, drop them into a pot of simmering water. Skim the gnocchi once they float to the surface of the water. Keep warm until ready to use.
  5. Prior to serving, I drizzled a little bit of browned butter over the gnocchi along with smoked almond pesto and ricotta.


3/4 cup chopped smoked almonds
1 1/4 cup chopped parsley
1/2 cup finely minced celery
3/4 cup grated parmesan cheese
1 cup olive oil (or more depending on your preference)
2 garlic cloves, coarsely chopped
salt & pepper to taste
  1. In a food processor, combine almonds, parsley, parmesan and garlic. Pulse until finely chopped.
  2. Slowly add the olive oil until desired consistency is reached. Season with salt and pepper.
  3. Transfer pesto into a container and stir in the minced celery. Heat in a pan when ready to serve.

13 Responses to “Beet Gnocchi & Smoked Almond Pesto”

  • RV Says:

    Beet Gnocchi looks inviting Dhale. Love the vibrant red shade.

  • Reiko Says:

    I love beet. Beet gnocchi is a great idea! The color is absolutely beautiful!!

  • Mimi Says:

    Beautiful colors and flavors.

  • Tracy Says:

    Wow, this looks amazing and relatively do-able for a beginner like me! I may cheat and buy the pesto sauce the first time (especially being that the dog just ate part of our food processor…) but I am excited to give it a shot! I’ll let you know!

  • Dhale @ Culinary Musings Says:

    @RV: I fell in love with the color. And I love twists on classic recipes. The raw gnocchi dough was actually a hot pink color and after I cooked it with a little browned butter, it turned a deeper red.

    And they taste as yummy as they look!

  • Dhale @ Culinary Musings Says:

    @Reiko: The colors are stunning on this dish and it is sure to wow your dinner guests with this unique take. Thanks for dropping by!

  • Dhale @ Culinary Musings Says:

    @Mimi: The colors are so pretty but it does get pretty messy when you get the beet color on your hands and clothes!

  • Dhale @ Culinary Musings Says:

    @Tracy: Maybe I could integrate this one into a cooking session with all of you guys when we’re in Bayonne or Paris? I’ve never made gnocchi until this one and what a wonderful surprise to realize how simple it is! From now on, no more store-bought gnocchi.

    And I see your little puppy has already managed to destroy a few things. Did he gnaw off the cord? Has Vizoum victimized any shoes yet?

    Can’t wait to see you guys in a few days! Bisous :)

  • grace Says:

    pink gnocchi = awesome. i was wondering what to do with our glut of beets, and this is a fine treatment. well done!

  • Tasty Trix Says:

    Of course I am drawn to that vibrant pink gnocchi, but I also love the idea of smoked almond pesto, I really need to try that.

  • Anirudh Says:

    Hi Dhale
    First time visitor. What an awesome blog! Its like a foodie’s dream come true. Totally in awe of this blog and the wonderful recipes and the beautiful pictures that attract you to them. All recipes look simple with a few ingredients.
    I really wanted to try making the Truffled Mac n Cheese with Mushrooms but I am unable to access the page. I can access rest of the recipes. Do you know why I cant access the page?

  • Jen Laceda Says:

    I’m trying this recipe tonight. I’ve researched the web, and this beet gnocchi recipe seems to be the best for me!

  • Diane Says:

    We just had this at Public last weekend. I’m going to give it a try on Sunday – hope it’s as good. Thanks for publishing!

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