Beets are the unexpected hero in this gnocchi, turning a simple dish into a visual feast. Their earthy sweetness pairs beautifully with the soft, pillowy texture of the potatoes. I’ve always loved how roasting intensifies their flavor, making the kitchen smell like a smoky garden. This recipe is a little messy, a little vibrant, and a whole lot of fun to make.
Why I Keep Coming Back to This Gnocchi
It’s a reminder that color and flavor are just as important as texture. The earthy sweetness of beets balances the richness of butter, making each bite feel lively and comforting. Plus, roasting beets is a simple act that fills the kitchen with a smoky, sweet aroma. Every time I make it, I rediscover a little joy in transforming humble ingredients into something unexpectedly stunning.
Inside the Ingredients: What Makes This Dish Shine
- Beets: Vivid, earthy sweetness with a smoky undertone after roasting—key for color and flavor.
- Potatoes: Starchy and fluffy, they give gnocchi their tender bite—use starchy varieties like Russets.
- Flour: Adds structure—just enough to keep gnocchi together, not dense.
- Butter: Rich, nutty flavor—browned butter adds depth and a shimmering finish.
- Sage: Aromatic and slightly peppery—sauté until crispy for a fragrant crunch.
- Salt: Enhances all flavors—don’t skimp, especially in the boiling water.
- Olive oil: Optional for tossing or finishing—adds a fruity, peppery note.
Tools of the Trade for Vibrant Gnocchi
- Baking sheet: Roast beets evenly in the oven.
- Peeler: Easily peel hot beets without staining your hands.
- Food processor or blender: Puree beets into a smooth, consistent mash.
- Large pot: Cook the gnocchi in salted boiling water.
- Slotted spoon: Gently lift gnocchi from boiling water without breaking them.
Step-by-step to get those vibrant, tender gnocchi
Step 1: Start by roasting the beets until they’re tender and slightly smoky, about 45 minutes at 200°C (390°F).
Step 2: Peel the beets while still warm—gloves help, because those juices stain deep magenta.
Step 3: Puree the beets until smooth, then mix into your gnocchi dough to give it that vivid color and earthy sweetness.
Step 4: Knead the dough gently, just enough to combine, then roll into ropes and cut into bite-sized pieces.
Step 5: Cook the gnocchi in salted boiling water until they float, about 2-3 minutes. They should be tender but hold a slight bounce.
Step 6: Drain and toss with browned butter and sage, or your favorite sauce, for a glossy, fragrant finish.
Cooking Checks to Keep You on Track
- Beets should be deeply roasted, not just soft. Use a skewer to test doneness.
- Gnocchi float when ready—don’t wait until they sink before scooping.
- Dough should be soft but not sticky—adjust with flour if needed.
- Gnocchi should hold their shape after boiling—if they fall apart, add a little more flour to the dough.
Common Pitfalls and How to Avoid Them
- Over-mixing the dough.? Use a gentle touch when kneading, overworking makes gnocchi dense.
- Dough sticking excessively.? Add flour gradually if the dough is sticky, don’t force it all at once.
- Overcooking the gnocchi.? Cook gnocchi until they float, not longer, to prevent mushiness.
- Under-roasted beets leading to bland gnocchi.? Ensure proper roasting, beets should be deeply caramelized for flavor.
Vibrant Roasted Beet Gnocchi
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place the beets on a baking sheet and roast for about 45 minutes until they’re deeply tender and smell sweetly smoky. This deep roasting brings out their earthy flavor and vibrant color.
- Carefully peel the hot beets using a peeler or your hands with gloves, avoiding staining your skin. The skins should come away easily, revealing the bright magenta flesh.
- Slice the peeled beets and transfer them to a food processor or blender. Puree until smooth and velvety, creating a vivid magenta mash that will flavor and color your gnocchi dough.
- Peel the potatoes, then cut them into chunks and boil in salted water until they’re fork-tender, about 15 minutes. Drain thoroughly and let cool slightly.
- Pass the cooked potatoes through a potato ricer or mash them until smooth. Mix the potato mash with the beet puree in a large bowl, combining the earthy flavors with a gentle fold.
- Sprinkle the flour over the beet-potato mixture and gently knead just until a soft, slightly sticky dough forms. Avoid overworking to keep the gnocchi tender.
- Divide the dough into manageable portions and roll each into a rope about 1 inch thick on a floured surface. Cut the ropes into 1-inch pieces, shaping each piece into a small pillow.
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Use a slotted spoon to gently lift them out as they finish.
- Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until crispy and fragrant, about 1-2 minutes. The butter will turn a nutty brown, filling the kitchen with a warm aroma.
- Gently toss the cooked gnocchi in the browned butter and crispy sage, coating them evenly. For extra flavor, drizzle with olive oil and season with salt to taste. Serve immediately for a tender, vibrant dish with a fragrant, crispy topping.
Notes
Hi, I’m Madison Greene, the voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
