Comments on: beet gnocchi

By: Janelle

Janelle — Fri, 26 Oct 2012 19:07:43 +0000

Saloni: this is such a cheater answer, but: as long as it takes. I would just test them until you can slide the fork right in. Boiling might be your best option—love that idea. If you try it, LMK if it works?!

By: Saloni

Saloni — Thu, 25 Oct 2012 17:31:53 +0000

Approximately how long do you want to cook them? And boil or roast?

By: Janelle

Janelle — Wed, 10 Oct 2012 04:03:04 +0000

Saloni: yes! I have made it many times where the beets didn’t cooperate. They have to be cooked until a fork goes in very easily. If the ricer doesn’t work, try the food processor! Super soft is key!

By: Saloni

Saloni — Mon, 01 Oct 2012 21:17:52 +0000

I really struggled with this recipe. How do you recommend cooking the beets and potatoes? I cooked the beets at 400F in foil packets for 1.5 hrs and they were cooked to the point I usually find in salads.. .I’ve never had soft beets… The beets would not go through the ricer. I tried to cut up the beets but only juice came out.

By: Seb @ Portable Chicken Coop

Seb @ Portable Chicken Coop — Sat, 24 Mar 2012 22:44:25 +0000

Janelle, what a great recipe. I never would have thought of using beets. Grazie.

By: Janelle

Janelle — Thu, 22 Mar 2012 20:58:11 +0000

Adam: good question. Depends how much people eat, and if you combine it in a quick sautee with vegetables (which can increase number of servings). This batch probably 8-10.

By: Adam Goldblatt

Adam Goldblatt — Wed, 21 Mar 2012 23:49:12 +0000

This looks great. How many does your recipe serve?