Roasting beets for gnocchi is a game of patience and patience alone. It transforms the earthy vegetable into a sweet, smoky core that lifts the dough to new heights. I love how the color alone can turn a simple dish into a visual feast, almost too pretty to eat.
Why I keep making this beet gnocchi
It’s a chance to play with color and flavor in the kitchen, making something beautiful and delicious from roots. The process is soothing, and the final dish surprises every time, even me. Plus, it’s a good reminder that humble ingredients can shine in unexpected ways.
Breaking down the ingredients
- Beets: Roasted until tender, they give the gnocchi their vibrant hue and earthy sweetness.
- Ricotta cheese: Adds creaminess and helps bind the dough without overwhelming the beet flavor.
- Flour: Just enough to hold everything together—starchy, soft, and plain.
- Egg: A small binder that keeps the gnocchi cohesive and tender.
- Sage and butter: A fragrant, crispy topping that elevates the dish with smoky, herbal notes.
- Parmesan: A salty, umami kick that balances the sweetness of the beets.
- Salt: Enhances all flavors; don’t skimp.
Tools & Equipment for Beet Gnocchi
- Oven: To roast the beets evenly and deeply.
- Food processor or blender: To purée the roasted beets into a smooth, vibrant paste.
- Large mixing bowl: To combine ingredients without mess.
- Slotted spoon: To lift the gnocchi from boiling water gently.
- Saucepan: To prepare the butter and sage for finishing.
Step-by-step to vibrant, tender gnocchi
Step 1: Preheat your oven to 200°C (392°F). Wrap the beets in foil, roast for about 50 minutes until tender. Cool, then peel and purée until smooth.
Step 2: In a large bowl, combine the beet purée with 1 cup of ricotta, 1 beaten egg, and a pinch of salt. Mix gently until combined.
Step 3: Add 1 1/2 cups of flour gradually, just enough to make a soft dough. Turn onto a floured surface.
Step 4: Divide the dough into four parts. Roll each into a long sausage about 2 cm thick. Cut into 2 cm pieces.
Step 5: Bring a large pot of salted water to a boil. Drop the gnocchi in, cook until they float—about 2 minutes.
Step 6: Remove with a slotted spoon. Toss with browned butter, sage, and a sprinkle of parmesan. Serve immediately.
Cooking checkpoints for perfect gnocchi
- Gnocchi should float to the surface when done, signaling they’re ready.
- The dough should be soft but not sticky; add more flour if needed.
- The color of the gnocchi will be a deep, earthy red—no pale patches.
Common mistakes and how to fix them
- Dough feels crumbly and dry.? Use too much flour? Add a splash of water or beaten egg to loosen the dough.
- Gnocchi are dense and chewy.? Over-floured? Rinse the gnocchi briefly in cool water before tossing in sauce.
- Gnocchi taste overly salty.? Water too salty? Rinse cooked gnocchi quickly in cold water to remove excess salt.
- Gnocchi are sticky and difficult to handle.? Gnocchi sticking? Use plenty of flour on the surface and hands.
Vibrant Beet Gnocchi with Sage Butter
Equipment
- Oven
- Food Processor or Blender
- Large mixing bowl
- Saucepan
Ingredients
- 4 medium beets preferably organic, for vibrant color
- 1 cup ricotta cheese full-fat for creaminess
- 1 large egg beaten
- 1 1/2 cups flour plus extra for dusting
- 2 tablespoons butter for frying sage
- 8 fresh sage leaves for aromatic butter
- 1/4 cup Parmesan grated, for topping
- to taste salt for boiling water and seasoning
Instructions
- Preheat your oven to 200°C (392°F). Wrap the beets tightly in foil and roast for about 50 minutes until they feel tender when poked with a fork. Once cooled enough to handle, peel off the skins and purée the beets in a food processor until smooth and vibrant.
- In a large mixing bowl, gently combine the beet purée with the ricotta cheese and a pinch of salt. Whisk in the beaten egg until the mixture is smooth and well incorporated. This creates a bright, earthy filling for your gnocchi.
- Gradually add the flour to the mixture, stirring gently until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the gnocchi dense.
- Turn the dough onto a floured surface and divide into four equal parts. Roll each part into a long sausage about 2 cm in diameter. Use a sharp knife to cut each sausage into 2 cm pieces.
- Bring a large pot of salted water to a boil. Carefully drop in the gnocchi, stirring gently to prevent sticking. Cook until they float to the surface, about 2 minutes, which indicates they are tender and ready.
- Using a slotted spoon, lift the cooked gnocchi from the water and transfer to a serving dish. Meanwhile, melt butter in a saucepan over medium heat, add sage leaves, and cook until the butter is fragrant and slightly browned.
- Pour the sage butter over the warm gnocchi, tossing gently to coat evenly. Sprinkle with grated Parmesan for a salty, umami finish.
- Serve immediately, garnished with extra Parmesan and a few crispy sage leaves if desired. Enjoy the vibrant color and tender texture of these earthy, beautiful gnocchi.
