Zoe’s Take
3/10
I did NOT like these gnocchi at all. While the color was absolutely beautiful, they did not taste good at all. The texture was almost cake like, you could taste the semolina in the dough easily and they just didn’t have any flavor. I had to cover them in cheese in order to eat them. I definitely think that you should stick to regular gnocchi. Do NOT recommend.
Eric’s Take
3/10
This recipe is the perfect example of something that is great in theory, but not in practice. I agreed with Zoe on every point. The taste was overwhelming beet flavored. The texture was very odd, and they desperately needed a sauce, like a beurre blanc or even a gremolata. This would balance out the flavor and lift the overly earthy gnocchi. I’m willing to give the benefit of the doubt that I might not have made them correctly. But both Zoe and I had very similar outcomes. This is at least a problem with the instructions. My dough was very dry, but not knowing what to base it off of, I had to assume correct. Overall, there were too many issues and questions for us to give this more than a 3.
