Beets often get overshadowed by more glamorous vegetables, but roasting them transforms their earthy bitterness into a sweet, smoky delight. I love turning that into something unexpected—gnocchi that are vivid, chewy, and oddly comforting. It’s a reminder that the kitchen is a playground for color and flavor, not just tradition.
Why This Gnocchi Will Keep Calling You Back
The visual vibrancy alone makes every plate feel like a celebration. The earthy sweetness paired with a buttery, crispy crust on the edges keeps me reaching for seconds. It’s an unexpected way to enjoy a humble root vegetable—colorful, comforting, and just a little chaotic to make.
The Colorful Cast: Beet Gnocchi’s Key Players
- Beets: Their earthy sweetness turns into a smoky, ruby-red punch in every bite.
- Ricotta cheese: Adds creaminess and lightens the dough, balancing the earthiness.
- Flour: The backbone that holds everything together—don’t overdo it.
- Egg: Provides structure, helps keep the dough cohesive.
- Salt: Enhances the natural flavors—don’t skip it.
- Butter and sage (optional): For browning and aromatic finishing, adding richness and depth.
- Lemon (optional): Brightens the dish with a fresh, zesty note—perfect after roasting.
Tools of the Beet Gnocchi Trade
- Baking sheet: To roast the beets evenly and easily
- Food processor or masher: To mash cooked beets smoothly
- Large pot: For boiling the gnocchi
- Slotted spoon: To lift gnocchi from boiling water
The Gnocchi-Making Dance: Step by Step
Step 1: Peel and roughly chop 2 large beets. Roast at 200°C/400°F for 45 minutes until soft and oozing sweet earthy aroma.
Step 2: Drain and mash beets, then let cool slightly. Mix with 1 cup ricotta, 1 beaten egg, and 1/2 tsp salt until smooth.
Step 3: Add 1 1/2 cups all-purpose flour gradually, kneading gently until dough forms. Divide into four parts.
Step 4: Roll each part into a long, thin rope about 2 cm diameter. Cut into 2 cm pieces. Press lightly with a fork to create ridges.
Cooking Checks and Tips for Perfect Gnocchi
- Gnocchi should float when done—about 2-3 minutes after they hit the water.
- Dough should be just moist enough to hold together—add flour sparingly to avoid dense gnocchi.
- Watch for a slight crackle in the boiling water—means they’re cooking evenly.
Common Pitfalls and How to Dodge Them
- Over-kneading the dough, resulting in gluey, heavy gnocchi.? Use a gentle hand when kneading—overworking makes gnocchi dense.
- Adding too much flour, leading to tough gnocchi.? Add flour gradually; stop when dough just comes together.
- Boiling too hard, causing gnocchi to break apart.? Boil water until it’s bubbling steadily but not aggressively.
- Cooking for too long, making them mushy.? Test a single gnocchi first—adjust cooking time if needed.
Roasted Beet Gnocchi
Ingredients
Equipment
Method
- Peel and roughly chop the beets, then spread them on a baking sheet. Roast in a preheated oven at 200°C (400°F) for about 45 minutes until they are soft and emit a sweet, earthy aroma.
- Remove the roasted beets from the oven and let them cool slightly. Transfer them to a food processor or mash them thoroughly with a masher until smooth and vibrant red in color.
- In a mixing bowl, combine the mashed beets with ricotta cheese, beaten egg, and a pinch of salt. Mix until the mixture is smooth and well incorporated.
- Gradually add the flour to the beet mixture, gently kneading until a soft, slightly sticky dough forms. Be careful not to overwork it to keep the gnocchi tender. Divide the dough into four equal parts.
- Roll each portion into a long rope about 2 cm in diameter on a lightly floured surface. Cut each rope into 2 cm pieces, then gently press each piece with a fork to create ridges, which help hold the sauce.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water, working in batches if needed. Let them cook for about 2-3 minutes until they float to the surface, indicating they are done.
- Using a slotted spoon, gently lift the cooked gnocchi from the water and transfer to a warm plate. Repeat with remaining batches.
- In a skillet, melt butter over medium heat until it begins to bubble and turn golden. Add fresh sage leaves and cook until fragrant and crispy, about 1-2 minutes.
- Gently toss the cooked gnocchi in the browned butter and sage, allowing the edges to crisp slightly and absorb the aromatic butter.
- Serve the vibrant beet gnocchi hot, garnished with additional sage or a squeeze of lemon for brightness. Enjoy the chewy, colorful bites that are as stunning as they are delicious.
Notes
