🫜Gnocchi Rubí - Pink Bittersweet sauce

A velvety, spicy-sweet tomato and beet sauce wraps tender gnocchi, finished with a generous snow of salty pecorino. Surprising, earthy, and deeply comforting.

📝 Ingredients (serves 2–3)

• 500 g gnocchi (fresh or vacuum-packed)

• 1 jar arrabbiata sauce (≈ 350–400 g)

• 2 small cooked beetroots (≈ 200–250 g)

• 1 small red bell pepper (≈ 80 g), chopped

• ½ onion (≈ 60 g), finely chopped

• 2 garlic cloves (8 g), sliced

• 2 tbsp extra virgin olive oil (30 ml)

• 60–80 g pecorino cheese, finely grated

• Salt and pepper to taste

• Optional: chili flakes or fresh herbs to garnish

🍳 Instructions

1. Build the base

• In a deep skillet or saucepan, heat the olive oil over medium heat.

• Add the sliced garlic first to infuse the oil for 20–30 seconds.

• Then add onion and red bell pepper. Sauté until soft and fragrant (5–6 minutes).

2. Make the sauce

• Add the arrabbiata sauce and the cooked beetroot to the pan.

• Simmer for 2–3 minutes to combine flavors.

• Transfer everything to a blender and blend until smooth.

• Return the sauce to the pan and bring to a low simmer.

3. Cook the gnocchi in the sauce

• Add the gnocchi directly into the simmering sauce.

• Cover and let cook gently for 4–5 minutes, or until the gnocchi are tender and coated.

• Stir occasionally to prevent sticking.

4. Finish with pecorino

• Turn off the heat.

• Add a generous amount of grated pecorino directly into the hot sauce.

• Stir until melted and creamy. The salt from the cheese will balance the sweetness of the beets and tomatoes.

5. Serve hot

• Garnish with more pecorino, black pepper, or fresh herbs if desired.

🌿 Kuisit Tip

Cooking the gnocchi directly in the sauce lets them absorb flavor while releasing just enough starch to create a rich, velvety finish. The earthy sweetness of beetroot softens the heat of arrabbiata, and the pecorino brings it all together with bold, salty contrast.