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Beet Gnocchi with Sage Butter

These vibrant beet gnocchi are made by roasting and pureeing fresh beets, then mixing them with flour and egg to create a soft, colorful dough. The gnocchi are boiled until they float, then sautéed in fragrant sage butter until golden and crispy on the edges. The final dish boasts a tender, pillowy texture with a smoky, earthy sweetness and a rich, nutty butter finish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets roasted until tender
  • 1 ½ cups all-purpose flour plus extra for dusting
  • 1 egg beaten
  • 2 tablespoons unsalted butter for sautéing
  • 8 sage leaves fresh sage fried in butter
  • ¼ cup Parmesan grated, for serving
  • to taste salt and black pepper for seasoning

Equipment

  • Food processor
  • Baking sheet
  • Large pot
  • Slotted Spoon
  • Frying pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the dough into four equal parts. Roll each part into a long cylinder about 2 centimeters thick on a floured surface.
  6. Cut each cylinder into 2-centimeter pieces to form individual gnocchi. Lightly dust them with extra flour to prevent sticking.
  7. 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.
  8. 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.
  9. 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.
  10. 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

For extra vibrancy, serve with additional Parmesan and a squeeze of lemon. Be sure not to overwork the dough to keep the gnocchi light and tender.