Homemade couscous gnocchi can make a delicious and healthy dish for the whole family ready in just 10 minutes. As they cook more quickly than traditional pasta, gnocchi is a great meal idea for weeknights. Paired with different sauces and seasonings gnocchi are so versatile you will love them.
Right from the Italian tradition the light and fluffy dumpling made of whole grains couscous can make a delicious dish if combined with lovely beetroot and some melted Crescenza cheese. Today’s recipe features the innovative Martino’s Beetroot Couscous. In a twisted gnocchi recipe that is truly delicious.
Recipe by Simona Novarini
- 200 ml of Water
- 200 grams of Martino’s Beetroot Couscous
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 150 grams Flour 00
- 1 pinch of Salt
- 3 tablespoons Extra virgin olive oil
- Water as needed
- 500 grams of Crescenza
- Whole milk as needed
Rehydrate the Beetroot couscous.
In a medium, heavy-bottomed saucepan over medium heat, pour 200 ml of water, add a pinch of salt and one tablespoon of Extra Virgin Olive Oil. Bring it to a simmer.
Turn off the heat and pour evenly 200 grams Martino’s Beetroot couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork to avoid any lumps from forming and to obtain the perfect texture.
Prepare the gnocchi dough.
In a large mixing bowl add the hydrated couscous 150 grams of flour work the dough with your hand to get a homogenous dough.
The secret to perfect gnocchi:
Knead just enough for the dough to come together. The dough should have a loose airy texture, not gooey or dense.
Shape the dough:
Shape the dough into a long, wide rectangle and cut into equal pieces. Roll each piece by gently pushing with fingers spread. The goal is to make an evenly-distributed rope. For shorter, heavier gnocchi, roll dough into thick ropes and cut into 1-inch pieces. For thinner gnocchi,
roll longer ropes. Using a pastry cutter or non-serrated knife, cut dough ropes into 1-inch pieces. Cut ends at an angle.
Boil the Gnocchi.
Bring a saucepan to boil with plenty of salted water, then when it boils pour the gnocchi and drain them as soon as they come up again.
Prepare the crescenza.
In the meantime, place the crescenza in a pan and melt it with a little milk until it is well dissolved and homogeneous.
Serve the couscous.
Serve your couscous gnocchi now, sprinkle with a drizzle of extra virgin olive oil and pour the freshly melted crescenza on the surface.
There are so many varieties to choose from among Italian dishes. But not on Thursdays. Thursdays all-around Italian Restaurants are reserved for Gnocchi. This delightful traditional Italian comfort food is good nearly any way you cook them up. If you haven’t tried it yet, we recommend giving this versatile classic a starring role in your homemade dishes. Try this new Beetroot couscous gnocchi recipe subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
You can create a fun kitchen experience with your kids or a light weeknight dinner ready in no time. Try making your own Couscous Gnocchi. These lovable dumplings are a family favorite, sure to have everyone running to the table. Not to mention the kids will love playing around with the dough made of Couscous. They can shape the dough ropes and cut the cute pillowy dumplings. So much fun! In any case, comment to share with us your favorite sauce for gnocchi.