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Vibrant Roasted Beet Gnocchi

This dish features striking beetroot gnocchi made using roasted beets for deep flavor and vivid color. The beets are roasted, peeled, and blended into a smooth purée, then combined with ricotta, egg, and flour to form a tender dough. The gnocchi are boiled until they float, then crisped in sage butter for a warm, earthy, and visually stunning plate.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets preferably fresh and firm
  • 1 cup ricotta cheese full-fat preferred
  • 1 large egg beaten
  • 1 1/2 cups all-purpose flour plus extra for dusting
  • 2 tbsp butter unsalted
  • 8 sage leaves sage leaves
  • 1/4 cup Parmesan cheese finely grated

Equipment

  • Oven
  • Peeler
  • Food processor or fine grater
  • Large mixing bowl
  • Slotted spoon
  • Frying pan
  • Kitchen scale

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut each rope into 2-centimeter pieces and lightly press with a fork to create ridges, which help hold the sauce and add texture.
  7. 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.
  8. Use a slotted spoon to gently remove the cooked gnocchi and transfer them to a warm plate. Repeat with remaining gnocchi.
  9. 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.
  10. 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.
  11. Serve the gnocchi hot, sprinkled with freshly grated Parmesan and a squeeze of lemon for brightness. Enjoy the vibrant, earthy flavors in every bite!

Notes

Ensure not to overmix the dough to keep gnocchi light and tender. Roast the beets until deeply caramelized for best flavor and color. Adjust flour as needed; the dough should be soft but not sticky.