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Vibrant Roasted Beet Gnocchi

This colorful gnocchi recipe features earthy roasted beets blended into a tender potato dough, resulting in a visually striking dish with a soft, pillowy texture. The beets impart a smoky sweetness and vivid hue, while the gnocchi are boiled until just tender and finished with browned butter and crispy sage for a fragrant 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: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large beets preferably organic, scrubbed clean
  • 2 large Russet potatoes starchy variety for fluffiness
  • 1 1/2 cups all-purpose flour plus more if needed
  • 2 tbsp butter preferably unsalted, browned
  • 8 fresh sage leaves sage for frying until crispy
  • to taste salt for boiling water and seasoning
  • 2 tbsp olive oil optional, for finishing

Equipment

  • Baking sheet
  • Peeler
  • Food processor or blender
  • Large pot
  • Slotted spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

For an extra vibrant color, ensure beets are well roasted. Handle them carefully to avoid staining, and don’t overmix the dough to keep gnocchi light and tender.