Blood-red beets aren’t just for salads—they transform into a stunning, vibrant gnocchi that’s as satisfying to make as it is to eat. There’s something about working with their earthy scent and vivid hue that sparks a kind of kitchen joy. It’s a reminder that even the simplest roots can carry a bit of magic, especially when turned into something warm and comforting.
This recipe is my way of celebrating the humble beet. It’s a bit of a cheat—no boiling, just roasting—but that caramelizes the sugars and deepens the flavor. Plus, it’s a beautiful way to add a splash of color to your plate, especially when everything else feels a little gray outside.
Why I Keep Coming Back to This Recipe
The vibrant color and earthy sweetness make it feel like a celebration. It’s forgiving enough to experiment with, yet reliably delicious. Each time, peeling roasted beets becomes almost meditative, and the final plate feels like a small victory.
What’s in It and Why
- Beets: Earthy, sweet, and vivid—gives the gnocchi its striking color and subtle flavor. Substitute parsnips for a milder tone, but keep the hue.
- Ricotta cheese: Creamy and mild, binds the dough softly, adding richness. Cottage cheese works in a pinch for a sharper bite.
- Egg: Acts as a binder, helping everything hold together. Skip if you want vegan, replace with a flaxseed slurry.
- Flour: Provides structure; use just enough to keep the dough supple. Whole wheat or gluten-free blends can swap in for variety.
- Butter: Adds richness and helps crisp the sage. Olive oil can be a lighter, more aromatic alternative.
- Sage leaves: Fragrant, crispy, and earthy—adds a final layer of flavor. Thyme or rosemary can work if sage isn’t available.
- Parmesan: Salty, umami topping that brightens each bite. Pecorino offers a sharper note.
Tools of the Trade for Beet Gnocchi
- Oven: Roasts the beets evenly and concentrates their sweetness.
- Peeler: Peels the beets quickly and cleanly.
- Food processor or fine grater: Purees or grates the cooked beets for smooth texture.
- Large mixing bowl: Combines all ingredients comfortably.
- Slotted spoon: Removes gnocchi from boiling water gently.
- Frying pan: Crisps sage and coats the gnocchi with butter.
- Kitchen scale: Ensures accurate measuring of ingredients.
Step-by-Step for Perfectly Tender, Vibrant Gnocchi
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Wrap the beets in foil, roast for about 45-50 minutes until tender and sweet-smelling.
Step 3: Peel the beets once cool enough to handle, then finely grate or blend into a smooth purée.
Step 4: In a large bowl, combine the beet purée with ricotta, egg, and a pinch of salt. Mix gently.
Step 5: Gradually add flour, just enough to form a soft dough that doesn’t stick to your hands.
Step 6: Divide the dough into four parts, roll each into a long rope about 2 cm thick.
Step 7: Cut the ropes into 2 cm pieces, then press lightly with a fork to create ridges.
Step 8: Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float.
Step 9: Remove with a slotted spoon and set aside.
Step 10: In a pan, melt butter, add sage leaves, and cook until crispy. Toss the gnocchi to coat.
Step 11: Serve immediately, with a sprinkle of Parmesan and a squeeze of lemon.
Cooking Checks to Keep You on Track
- Gnocchi float to the surface—this means they’re done cooking.
- The dough should hold together but remain soft—adjust flour if it’s too sticky or crumbly.
- Sage in butter should turn crispy and fragrant—don’t burn it, keep the heat moderate.
Common Pitfalls and How to Dodge Them
- Dough is too sticky and spreads out when cut.? Use too much flour—your gnocchi will be heavy and dense. Fix: Add flour gradually until dough just comes together.
- Beets turn dull or dry after roasting.? Overcooked or undercooked beets—affects flavor and color. Fix: Roast until tender and vibrant, not soggy.
- Gnocchi sticking or breaking apart in water.? Burnt butter with sage—ruins the delicate flavor. Fix: Keep heat moderate, remove sage once crisp.
Vibrant Roasted Beet Gnocchi
Ingredients
Equipment
Method
- Preheat the oven to 200°C (390°F). Wrap the beets individually in aluminum foil and roast them on a baking sheet for about 45-50 minutes until they are tender and fragrant.
- Once cool enough to handle, peel the beets using a peeler, revealing their vibrant, deep red flesh. Finely grate or blend the beets into a smooth purée with a food processor or grater.
- In a large bowl, combine the beet purée with the beaten egg and ricotta cheese. Mix gently until smooth and well incorporated, creating a bright, earthy mixture.
- Gradually add the flour, about half a cup at a time, folding it into the mixture until a soft dough forms that is slightly sticky but manageable. Avoid overmixing to keep the gnocchi tender.
- Divide the dough into four equal parts. Roll each part into a long rope about 2 centimeters in diameter on a floured surface. Keep the dough lightly floured to prevent sticking.
- Cut each rope into 2-centimeter pieces and lightly press with a fork to create ridges, which help hold the sauce and add texture.
- Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches if necessary. Cook until they float to the surface, about 2-3 minutes, which indicates they are cooked through.
- Use a slotted spoon to gently remove the cooked gnocchi and transfer them to a warm plate. Repeat with remaining gnocchi.
- In a frying pan, melt the butter over medium heat. Add the sage leaves and cook until crispy and fragrant, about 1-2 minutes, being careful not to burn the sage.
- Add the cooked gnocchi to the pan and toss gently to coat them in the sage butter. Cook for another minute until they are lightly browned and well coated with the aromatic butter.
- Serve the gnocchi hot, sprinkled with freshly grated Parmesan and a squeeze of lemon for brightness. Enjoy the vibrant, earthy flavors in every bite!
