Vibrant Beet Gnocchi with Sage Butter
This beet gnocchi recipe transforms roasted beets into a stunningly vibrant, earthy pasta. The process involves roasting, puréeing, mixing with ricotta and flour, shaping, boiling until fluffy, and finishing with fragrant sage butter and Parmesan for a tender, colorful dish with a smooth, melt-in-your-mouth texture.
Print
Pin
Calories: 350kcal
Servings: 4
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.
Notes
Roasting beets in advance makes this recipe easier. Feel free to experiment with different herbs for the butter topping.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 400mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 8mg | Calcium: 150mg | Iron: 3mg