Romanesco Gnocchi with Caramelized Beets

This gnocchi is a homemade riff off of Trader Joe’s cauliflower gnocchi. I plated it with caramelized beets and rainbow chard but honestly, it would be amazing with just olive oil and a little salt. Please do yourself a favor and make this. It keeps well in the freezer so you can batch make it and have it all g-dang week.

rune haus gnocchi recipe

Romanesco Gnocchi with Caramelized Beets

Serves: 2-4

Cook time: 45 Minutes

For The Gnocchi
  • 4 cups romanesco, minced (one medium head of romanesco)
  • 3/4 cup cassava flour, plus more for dusting
  • 1/2 teaspoon sea salt
  • 1 large egg, room temperature

For The Caramelized Beet Sauce
  • 3 large beets, peeled and cut into large pieces
  • 1 large red onion, thinly sliced
  • 2-3 garlic cloves, minced
  • 2 Tablespoon olive oil
  • 1 Tablespoon brown sugar
  • 1 teaspoon sea salt
  • ½ bunch swiss chard
  • ½ cup walnuts, coarsely chopped (optional)

Gnocchi Recipe Preparation
  1. Steam romanesco for about five minutes until soft. Remove water from romanesco by putting it in a dish towel and squeezing the excess water out. The remaining romanesco will measure out to about 1 1/2 cups.
  2. In a food processor, blend romanesco with all other ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
  3. Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1/2" pieces and dust with flour.
  4. Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, about 2 minutes, remove, and drizzle lightly with olive oil.
  5. In a medium pan heat 1 Tablespoon of olive oil over medium/high heat. Working in batches, sear gnocchi on each side until crispy and slightly browned.
  6. Alternatively, place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil. Bake on 425 F for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.

Beet Sauce Recipe Preparation
  1. Preheat oven to 350 degrees. Toss the beets, onions and garlic with olive oil, brown sugar and salt in a glass baking dish. Bake the beets at for 45 minutes to 1 hour, stirring them every 15 minutes so that the beets cook evenly.
  2. Meanwhile, place walnuts in a large high-sided pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer walnuts to a plate, reserving pan for the next step.
  3. Add Swiss chard to reserved pan on medium heat. Stir in beets, peas, and gnocchi until chard is slightly wilted. Add salt and pepper to taste. Garnish with toasted walnuts.

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rune haus recipe
rune haus gnocchi