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Beet gnocchi stuffed with Pecorino Toscano PDO on pecorino cream cheese



For the gnocchi:

  • 2 lbs (1 kg) of potatoes,
  • 1 pre-cooked beetroot,
  • 1 egg,
  • 2 ½ cups (300 grams) wheat flour,
  • 1/3 cup (30 g) Pecorino Toscano PDO

For the filling and cream:

  • 1 cup (100 g) of Pecorino Toscano PDO,
  • 1/3 cup (80 grams) Philadelphia cream cheese,
  • 2/3 cup (150 ml) of milk


Boil the potatoes for 40 minutes, peel them and mash them with a potato masher while they’re still warm.
Allow to cool.

Once they’re cool, add the flour, egg, pecorino cheese, a pinch of salt and start kneading the dough. and half a beet and keep kneading it until you get a nice piece of dough. (If
you have them, I suggest putting on gloves. Otherwise you’ll end up with red hands). Allow to sit for a bit, while you prepare the filling.

Grate 1/3 cup (100 grams) cheese and mix with the cream cheese.

Roll the dough out into long cylinders. Cut into chunks, take each piece of gnocchi in the palm of your hand, form a basin and add a bit of stuffing and close tightly to make a ball. Continue until you finish the dough. I stuffed some of the gnocchi (I calculated about 6 stuffed dumplings per person) and the others I left plain. If I had to redo them, I would prepare only stuffed one.

In the meantime, boil the water in a pot. Cook the gnocchi for a short time (only about a minute), and when they surface they are ready, drain and keep them warm.

Prepare the filling: warm up the milk and melt the leftover filling. You can also add the grated Pecorino if you’d like.

Put one or two tablespoons of cream in the pot, place the dumplings on top, pour a little cream and serve hot. You can sprinkle a bit of Pecorino Toscano on top if you want.

Alessandra Molla from blog Sweet cakes by lalla
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