Creamy Beets and Bubbles Gnocchi

This dreamy dish is inspired by Glinda's bubble and her love for pink. With a touch of culinary magic, the gnocchi transform into tender puffs cloaked in a blush-hued roasted beet cream. Toasted walnuts add a subtle nuttiness, while Pecorino Romano brings just the right sparkle of salt. It's a little pink magic for your table—elegant, enchanting, and full of charm.



• Product used: Wicked Glinda Embossed Round Casserole 24cm Shell Pink
• Cooking Time: 1 hour 20 minutes

Ingredients 

(Servings: 4)

• ¼ cup walnuts, toasted
• ½ pound red beets (about 2 large red beets), peeled and quartered
• 2 shallots, peeled and halved
• 6 cloves garlic
• ½ cup + 1 tablespoon olive oil, divided
• Kosher salt
• ½ cup grated Pecorino Romano or Parmesan cheese
• 2 packs store-bought mini gnocchi
• ½ cup heavy cream
• Burrata to garnish (optional)

Instructions

1. Pre-heat oven to 425°F/ 218°C.
2. Add quartered beets, shallots and whole cloves of garlic to a casserole. Drizzle with 1 tablespoon olive oil and season with Kosher salt. Stir until the mixture is thoroughly coated, then cover the casserole and transfer to the oven. Roast covered for 45 minutes, until the beets are very tender when pierced with a fork. Remove from the oven and let cool slightly.
3. Transfer the roasted beets, shallots, and garlic to a food processor or blender. Add Pecorino Romano cheese, toasted walnuts, ½ cup of olive oil, and a pinch of Kosher salt. Puree for 1-2 minutes, until completely smooth, drizzling in more olive oil as needed to achieve an even consistency.
4. Bring water to boil in the casserole and cook gnocchi according to package instructions, reserving 1 cup of pasta water before draining. Return the cup of pasta water to the casserole and bring to a boil. Add the gnocchi back to the casserole and cook for 30 seconds, until the pasta water is glossy around the gnocchi. Add 1 cup of the prepared beet puree and remove from heat. Continue stirring the mixture until the sauce is thickened and glossy. Add ½ cup of heavy cream and stir until smooth.
5. Serve stove to table right in the casserole, topping with a ball of burrata if desired and dusting with a shimmer of additional Pecorino Romano, as needed.