Beet Dumplings
I had beets that I wanted to use in something different. So I made these dumplings with cooked beets. The color came out so vibrant. We had them in soup last night.
The flavor of the beet is somewhat muted in this little dumpling. These would be a nice side dish for all sorts of dishes. I will make more and serve them with a roast chicken this weekend.
I do a very rustic version- just slice dough off into 1/2 -inch thick pieces and boil them up. These could be made ahead and frozen, too.
Beet Dumplings
2 small russet potatoes, 11-12 oz. total, peeled, diced into 1/2-inch cubes
2 medium/small beets, roasted, skin on, cooled
1 egg
1/4 c. whipping cream or half and half
1 1/4 t. salt
¼ t. dill weed
1 1/2 c. (about) flour
Steam potatoes over boiling water until tender, about 12 minutes. Place in bowl and mash or put potatoes through a ricer. Place in bowl and cool about 10 minutes. Remove skins from cooled beets and dice. Place beets in a food processor or blender. Add the cream and process until smooth. Combine beet mixture with potatoes, egg, salt and dill and mix well. Stir in flour and combine until slightly sticky dough forms. Add more flour a tablespoon at a time if the mixture is too moist. Turn dough onto lightly floured work surface and divide into 6 equal portions. Roll out 1 piece into a rope about 20-inches long by 3/4 inch. Cut dough into 3/4 -inch pieces and arrange finished dumplings in a single layer on a floured baking sheet and repeat the process with the remaining dough. Boil the dumplings in well-salted boiling water, about 1/3 at a time. Boil for 4-5 minutes. They will come to the surface and be tender. Check after 4 minutes. Serve with butter or with your favorite sauce or in a soup. Serves 6.
Beet Dumplings
I had beets that I wanted to use in something different. So I made these dumplings with cooked beets. The color came out so vibrant. We had them in soup last night.
The flavor of the beet is somewhat muted in this little dumpling. These would be a nice side dish for all sorts of dishes. I will make more and serve them with a roast chicken this weekend.
I do a very rustic version- just slice dough off into 1/2 -inch thick pieces and boil them up. These could be made ahead and frozen, too.
Beet Dumplings
2 small russet potatoes, 11-12 oz. total, peeled, diced into 1/2-inch cubes
2 medium/small beets, roasted, skin on, cooled
1 egg
1/4 c. whipping cream
1 1/4 t. salt
¼ t. dill weed
1 1/2 c. (about) flour
Steam potatoes over boiling water until tender, about 12 minutes. Place in bowl and mash or put potatoes through a ricer. Place in bowl and cool about 10 minutes. Remove skins from cooled beets and dice. Place beets in a food processor or blender. Add the cream and process until smooth. Combine beet mixture with potatoes, egg, salt and dill and mix well. Stir in flour and combine until slightly sticky dough forms. Add more flour a tablespoon at a time if the mixture is too moist. Turn dough onto lightly floured work surface and divide into 6 equal portions. Roll out 1 piece into a rope about 20-inches long by 3/4 inch. Cut dough into 3/4 -inch pieces and arrange finished dumplings in a single layer on a floured baking sheet and repeat the process with the remaining dough. Boil the dumplings in well-salted boiling water, about 1/3 at a time. Boil for 4-5 minutes. They will come to the surface and be tender. Check after 4 minutes. Serve with butter or with your favorite sauce. Serves 6.
Beet Dumplings
I had beets that I wanted to use in something different. So I made these dumplings with cooked beets. The color came out so vibrant.
The flavor of the beet is somewhat muted in this little dumpling. These would be a nice side dish for all sorts of dishes. I will make more and serve them with a roast chicken this weekend.
I do a very rustic version- just slice dough off into 1/2 -inch thick pieces and boil them up. These could be made ahead and frozen, too.
Beet Dumplings
2 small russet potatoes, 11-12 oz. total, peeled, diced into 1/2-inch cubes
2 medium/small beets, roasted, skin on, cooled
1 egg
1/4 c. whipping cream
1 1/4 t. salt
¼ t. dill weed
1 1/2 c. (about) flour
Steam potatoes over boiling water until tender, about 12 minutes. Place in bowl and mash or put potatoes through a ricer. Place in bowl and cool about 10 minutes. Remove skins from cooled beets and dice. Place beets in a food processor or blender. Add the cream and process until smooth. Combine beet mixture with potatoes, egg, salt and dill and mix well. Stir in flour and combine until slightly sticky dough forms. Add more flour a tablespoon at a time if the mixture is too moist. Turn dough onto lightly floured work surface and divide into 6 equal portions. Roll out 1 piece into a rope about 20-inches long by 3/4 inch. Cut dough into 3/4 -inch pieces and arrange finished dumplings in a single layer on a floured baking sheet and repeat the process with the remaining dough. Boil the dumplings in well-salted boiling water, about 1/3 at a time. Boil for 4-5 minutes. They will come to the surface and be tender. Check after 4 minutes. Serve with butter or with your favorite sauce. Serves 6.
Beet Dumplings
Beet Dumplings
These dumplings were inspired by gnocchi. Gnocchi are wonderful little dumplings made with potatoes in the dough. I love them and make them often.
Since I had a lot of beets, I wanted to use some, to shake things up a little. I made a version with cooked beets. The color came out so vibrant.
The flavor of the beet is somewhat muted in this little dumpling. For serving, I combined the beet version with traditional gnocchi and some made from sweet potatoes. These would be a nice side dish for all sorts of dishes. I will make more and serve them with a roast chicken this weekend.
I do a very rustic version- just slice dough off into 1/2 -inch thick pieces and boil them up. These could be made ahead and frozen, too.
Beet Dumplings
2 small russet potatoes, 11-12 oz. total, peeled, diced into 1/2-inch cubes
2 medium/small beets, roasted, skin on, cooled
1 egg
1/4 c. whipping cream
1 1/4 t. salt
¼ t. dill weed
1 1/2 c. (about) flour
Steam potatoes over boiling water until tender, about 12 minutes. Place in bowl and mash or put potatoes through a ricer. Place in bowl and cool about 10 minutes. Remove skins from cooled beets and dice. Place beets in a food processor or blender. Add the cream and process until smooth. Combine with potatoes, egg, salt and dill and mix well. Stir in flour and combine until slightly sticky dough forms. Add more flour a tablespoon at a time if the mixture is too moist. Turn dough onto lightly floured work surface and divide into 6 equal portions. Roll out 1 piece into a rope about 20-inches long by 3/4 inch. Cut dough into 3/4 -inch pieces and arrange finished dumplings in a single layer on a floured baking sheet and repeat the process with the remaining dough. Boil the dumplings in well-salted boiling water, about 1/3 at a time. Boil for 4-5 minutes. They will come to the surface and be tender. Check after 4 minutes. Serve with butter and Parmesan cheese or with your favorite sauce. Serves 6.
A Trio of “Gnocchi”
