Beets are often the quiet stars lurking in the vegetable drawer, their deep crimson hue promising earthiness and sweetness. I like to think about turning that rich color into something that feels both rustic and refined—gnocchi that are as vibrant visually as they are comforting to eat. It’s a reminder that a little kitchen chaos can yield something surprisingly stunning.
Why I Keep Coming Back to This Gnocchi
It’s a dish that rewards patience and a bit of mess. The vibrant color sparks conversations, and the earthy flavor grounds the table. Plus, roasting beets fills the kitchen with a smoky-sweet aroma that’s hard to forget. Every time I make it, I feel a little more connected to the simple, honest pleasures of cooking.
Ingredients & Their Hidden Powers
- Beets: Gives the gnocchi their striking color and earthy sweetness. Use fresh, firm beets for best flavor.
- Ricotta: Adds creaminess and lightness; a good substitute is mascarpone if you want richer gnocchi.
- Flour: Just enough to bring the dough together; opt for a sturdy all-purpose flour.
- Egg: Acts as a binder, helping the gnocchi hold their shape. Skip if vegan, replace with flaxseed mixture.
- Sage: Infuses the butter with a smoky, aromatic note that elevates the dish.
- Butter: Creates a shimmering, nutty sauce that clings to every piece.
- Sea salt: A finishing sprinkle that enhances all the earthy flavors.
Tools & Equipment for Beet Gnocchi Mastery
- Oven: Roast the beets evenly, locking in their sweetness.
- Vegetable peeler: Easily peel the warm beets without staining your hands.
- Fork: Create ridges on the gnocchi for texture and sauce adherence.
- Large pot: Boil the gnocchi gently without crowding.
- Skillet: Finish with a crispy sage butter coating.
Step-by-step for crafting vibrant, tender beet gnocchi
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Roast 3 large beets wrapped in foil for about 45 minutes, until they’re tender and oozy inside.
Step 3: Peel the beets while still warm, then mash them smoothly with a fork.
Step 4: Mix the beet mash with 1 cup of ricotta, 1 egg, and 1.5 cups of flour until just combined.
Step 5: Divide the dough into 4 parts, roll each into a long rope about 1 inch thick.
Step 6: Cut into 1-inch pieces, then gently roll each piece over a fork to create ridges.
Step 7: Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float, about 2-3 minutes.
Step 8: Scoop out with a slotted spoon and set aside.
Step 9: In a skillet, melt 2 tablespoons of butter over medium heat. Add a handful of sage leaves and cook until crispy.
Step 10: Toss the cooked gnocchi in the sage-butter until they shimmer and start to crisp at the edges.
Step 11: Serve hot, with a sprinkle of flaky sea salt and a drizzle of olive oil.
Cooking checkpoints & pro tips for perfect beet gnocchi
- The beets should be roasted until very soft, almost collapsing, for maximum flavor and easy mashing.
- The dough should be soft but not sticky—add flour gradually to prevent overworking.
- Gnocchi are done when they float—don’t overcook, or they’ll turn mushy.
- Use a gentle touch when rolling and cutting to keep the shape tender, not dense.
Common Mistakes & How to Fix Them
- Dough feels too stiff and crumbly.? Use too much flour → Add a splash more water or egg to loosen the dough.
- Gnocchi disintegrate during cooking.? Gnocchi fall apart → Ensure the water is boiling vigorously before dropping in.
- Gnocchi become rubbery and dense.? Overcooked gnocchi → Remove as soon as they float to avoid mush.
- Sage turns bitter and black.? Sage burns → Cook over medium heat and add butter once sage is crispy.
Vibrant Beet Gnocchi with Sage Butter
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Wrap each beet in foil and roast for about 45 minutes until very soft and oozing inside.
- Carefully peel the warm beets using a vegetable peeler, then mash them smoothly with a fork, watching for a vibrant, deep crimson color.
- In a mixing bowl, combine the beet mash with ricotta, beaten egg, and a pinch of salt, folding gently until the mixture is smooth and uniform.
- Gradually add the flour to the mixture, folding until just combined and a soft dough forms—be careful not to overmix to keep the gnocchi tender.
- Divide the dough into four equal parts, then roll each into a long rope about 1 inch thick on a floured surface.
- Cut each rope into 1-inch pieces, then gently roll each piece over the back of a fork to create ridges that help hold the sauce.
- Bring a large pot of salted water to a vigorous boil. Carefully drop in the gnocchi and cook until they float to the surface, about 2-3 minutes.
- Use a slotted spoon to gently lift out the cooked gnocchi and set aside.
- In a skillet, melt the butter over medium heat, then add the sage leaves and cook until crispy and fragrant, about 1-2 minutes.
- Add the cooked gnocchi to the skillet and toss gently to coat in the sage butter, cooking just until they shimmer and start to crisp around the edges.
- Serve immediately, sprinkled with a pinch of sea salt and drizzled with a little olive oil if desired. Enjoy the vibrant color and tender texture of these beet gnocchi!
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