The lactose & glutenfree trip: red beetroot gnocchi

A month ago, I got diagnosed with temporary lactose and gluten intolerance. Needless to say this was a massive blow in the stomach (ha!), since I am an absolute fan of cheese, pasta and pizza for that matter, patisserie for God’s sake. And bread & butter, about which I was so lyrical months ago.  All on the food blacklist for a good three months. That’s a fourth of a year – yes, I’m dramaqueening, but that was my initial response. Anyway, now when I’m much more rational about it, it also turned out to be a gift, since it allowed me to be creative and look for replacement ingredients. Sometimes, it’s a success, an unexpected merveille. Glutenfree pizza is not one of them, no. If ever you do want to taste it, just cut styrofoam into a circle, put sauce on it and enjoy every squeaky bite of it.

Red beetroot gnocchi! I absolutely love gnocchi and the choice between pizza, pasta and gnocchi when I go to an Italian restaurant is probably – at that moment in any case – the biggest decision of my life. Yes, it is. I don’t go to Italian restaurants anymore, for now, since they’re the source of ‘please drag me to hell and I’ll sell my soul to the devil for a piece of pizza’-feelings. I bet the devil would love my sarcasm and morbid humour. Could cook for him too, I suppose. That would look good on business cards:

Two Glorious Gluttons
 Purveyor to the Royal Devilish Household,
Personal chef  & Pattisière of the Devil since 19XX. 
Hire us, or we fire you up.

Okay, my mind is wandering again. Here’s the recipe then. 


  • 3 pre-cooked beets
  • 250 grams of potatoes
  • 250 grams of flour (regular of glutenfree, choice is yours)
  • 1 small egg
  • Salt


  1. Skin and cook the patatoes.
  2. Blend or mix the beets into a puree.
  3. Once cooled down enough, mash the potatoes and add the beet puree to it. 
  4. Stir the egg through the beet and potato mixture. 
  5. Sieve through the batch of flour bit by bit. When you notice the dough is solid enough, stop adding flour. 
  6. Put some flour on the counter and knead the dough further with your hands, adding more flour if the dough is too sticky until it is nice and compact.
  7. Then divide the dough into 4 pieces.
  8. Roll the pieces into sausages.
  9. Cut 1 cm pieces from the sausages, so that you have good-sized gnocchhi.
  10. Ready!

If you eat them the same day:

  1. Put the gnocchi on baking paper until you’re ready to use them
  2. Boil a large pot of water, add a bit of oil and salt
  3. Cook the gnocchi in small batches until they float, then they’re ready.

If you want to freeze them (up to a month):

  1. put the gnocchi on baking paper onto a tray and freeze for half an hour.
  2. Once frozen, you can put them into bags.
  3. No need to defrost them when you want to use them.
  4. Boil a large pot of water, add a bit of oil and salt
  5. Cook the gnocchi in small batches until they float, then they’re ready

Which sauce? 

Go for simple things, these gnocchi don’t need much. I went for butter (soy butter, lactose free) with sage leaves or olive oil and walnuts go very well with this great, great dish as well.

Next time… Tough choice. There is a lot to share and I read about this great caramel poke cake – which I probably can only eat once I’m gluten and lactose tolerant again – I added on my list of things I still need to bake. I also was able to buy an authentic tajine I haven’t tried yet (shame on me).

Have I already written about my pulpo adventures?










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