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!
Notes
Roasting the beets is key to developing their rich flavor and vibrant color. Handle with care when peeling to avoid staining your hands. Gnocchi are best enjoyed fresh, but can be reheated gently in a skillet with a bit of butter.