There’s something oddly satisfying about turning a humble vegetable like beet into a delicate, pillowy gnocchi. It’s a bit of a kitchen experiment—so much more vivid than the usual potato version, with a deep, earthy sweetness that’s hard to beat. I love how roasting amplifies those flavors, giving the gnocchi a smoky, oozy richness that’s unexpected in such a simple dish.
Why I Keep Returning to This Recipe
The vivid color, earthy flavor, and simple process make these gnocchi a staple. They remind me that good food can be both a bit messy and deeply rewarding, especially when you see that bright pink glow in the pan. Plus, they’re perfect for sneaking vegetables into a comforting bite—no one ever suspects how much beet is hiding in there.
Inside the Beet Gnocchi Kitchen
- Beets: Roasted until tender, they give the gnocchi its vibrant color and earthy sweetness.
- Flour: All-purpose flour keeps the gnocchi light; add more if dough feels too sticky.
- Egg: Acts as a binder; a slightly beaten egg helps hold everything together.
- Butter & Sage: Sautéed butter with crispy sage adds a fragrant, nutty finish.
- Parmesan: A salty, savory sprinkle that balances the sweetness of the beets.
Tools of the Trade for Beet Gnocchi
- Food processor: Blends cooked beets into a smooth puree.
- Baking sheet: Roasts beets evenly in the oven.
- Large pot: Boils the gnocchi.
- Slotted spoon: Scoops out cooked gnocchi without breaking them.
- Frying pan: Crisps up the gnocchi in sage butter.
Step-by-step Guide to Crafting Perfect Bloody Beet Gnocchi
Step 1: Preheat your oven to 200°C (390°F). Wrap the beets in foil, roast for about 45 minutes until they’re tender and oozy inside. Let cool slightly, then peel and chop.
Step 2: In a food processor, blend the roasted beets until smooth. Measure out about 1 cup for the dough.
Step 3: Combine the beet puree with 1 ½ cups of flour, a pinch of salt, and a beaten egg. Mix gently until it forms a soft, slightly sticky dough.
Step 4: Divide the dough into four parts. Roll each into a long cylindrical shape about 2cm thick. Cut into 2cm pieces.
Step 5: Bring a large pot of salted water to a boil. Drop the gnocchi in carefully, and cook until they float—about 2-3 minutes.
Step 6: Meanwhile, in a skillet, melt butter with a splash of olive oil. Add sage leaves and cook until fragrant, about 1 minute.
Step 7: Use a slotted spoon to lift the gnocchi out once they float. Toss them in the sage butter until coated and slightly crispy.
Step 8: Serve hot, with a sprinkle of grated Parmesan and a crack of black pepper.
Tips & Tricks to Nail Your Beet Gnocchi
- Ensure beets are roasted until super tender—this makes blending easier and your dough less sticky.
- Don’t overwork the dough; mix just until ingredients come together to keep gnocchi tender.
- Watch the water carefully—gnocchi are done when they float, which takes about 2-3 minutes.
- If gnocchi stick together, toss them in a little extra flour before boiling.
Common Pitfalls and How to Dodge Them
- Overmixing the dough.? Use a gentle hand when mixing dough—overworking makes gnocchi dense.
- Using raw or undercooked beets.? Ensure beets are fully cooked and soft before blending—undercooked beets cause a lumpy dough.
- Rapid boiling causing gnocchi to disintegrate.? Boil gnocchi in gently simmering water, not boiling rapidly—to prevent them from falling apart.
- Gnocchi sticking and breaking in the pan.? Toss gnocchi in hot butter to prevent sticking—don’t crowd the pan.
Beet Gnocchi with Sage Butter
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast on a baking sheet for about 45 minutes, until they’re super tender and oozy inside. Let them cool slightly, then peel and chop into chunks.
- Place the roasted beets into a food processor and blend until smooth and vibrant pink. Measure out about 1 cup of the beet puree—it should be thick and velvety.
- In a large bowl, combine the beet puree with the beaten egg and gently mix to combine. This mixture will be slightly sticky but smooth.
- Gradually add the flour, one-half cup at a time, gently folding it into the beet mixture. Continue until a soft, slightly sticky dough forms—you may need slightly more or less flour depending on your beets.
- Divide the dough into four equal parts. Roll each part into a long cylinder about 2 centimeters thick on a floured surface.
- Cut each cylinder into 2-centimeter pieces to form individual gnocchi. Lightly dust them with extra flour to prevent sticking.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi in and cook until they float, about 2-3 minutes. They should be tender and slightly puffed up.
- Meanwhile, melt the butter in a frying pan over medium heat. Add the sage leaves and cook until fragrant and crisp, about 1 minute, filling your kitchen with a warm, herbal aroma.
- Use a slotted spoon to lift the cooked gnocchi out of the water, letting excess water drain off. Toss them gently into the sage butter, ensuring each piece gets coated and slightly crispy on the edges.
- Serve the gnocchi hot, sprinkled with freshly grated Parmesan and seasoned with salt and pepper to taste. Enjoy their tender, earthy sweetness with a fragrant, crispy butter finish.
Notes
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.