Le Creuset Creamy Beets and Bubbles Beetroot Gnocchi Recipe

Celebrating Le Creuset’s Wicked collaboration, this pretty-in-pink beetroot gnocchi recipe brings Glinda’s sparkle to the table. Soft roasted beetroot, shallots, and garlic are blended into a smooth sauce, creating a creamy gnocchi recipe that’s both elegant and full of flavour. Served in the Glinda Round Casserole, this dish is one of the most beautiful recipes with gnocchi you’ll find - a perfect way to brighten up dinner time. Whether you’re exploring new gnocchi recipe ideas or searching for easy recipes using gnocchi, this one is sure to become a magical favourite.

Keep scrolling for the full recipe and how to make Creamy Beets and Bubbles Beetroot Gnocchi.

1. Preheat your oven to 220 °C.

2. In the Glinda Signature Round Casserole, combine beetroot quarters, shallots, and whole garlic cloves. Add 15ml of olive oil and season with coarse salt, mixing so everything is coated. Cover the pot and roast for 45 minutes, or until the beetroot is tender when pierced.

3. Remove from oven and cool slightly. Transfer vegetables to a blender or food processor along with Pecorino (or Parmesan), walnuts, 120ml olive oil, and a pinch of salt. Purée until completely smooth, adding more olive oil if needed for consistency.

4. Bring water to a boil in the Round Casserole, and cook the gnocchi. Before draining, reserve 240ml of the cooking water.

5. Return the liquid to the casserole and bring to a boil. Add gnocchi back in and cook for 30 seconds, letting the water around them turn glossy.

6. Stir in 240ml of your beetroot purée, then remove from the heat and continue stirring until thick and glossy. Add 120ml of cream and stir until silky.

7. Serve straight from the pot. Optionally, top with burrata and a light dusting of Pecorino Romano for a touch of shimmer.

8. Sit back and enjoy your spellbinding creation!