Cookour Pasta

Beet Gnocchi

Beet Gnocchi

Bring large pot of water to boil. When your water hits a full boil, add salt. At the same time melt butter and olive oil on medium-high (a heavy pan such as a cast-iron skillet is perfect). Don’t let it smoke and if it starts to, simply remove from heat. The gnocchi will float when it is finished cooking (it’s very quick 1-2 minutes). Using a slotted spoon transfer the gnocchi in to the skillet and sauté until outside is brown and crispy. Add your favourite sauce.


Potato Flakes, White Rice Flour, Beets, Water, Salt