Beet gnocchi is a recent obsession, especially when I want something that feels both cozy and a little unexpected. The vivid red hue makes it feel festive, even in the dullest months. More than that, roasting the beets brings out a smoky sweetness that counterbalances the earthiness.
Why I Keep Coming Back to This Dish
It’s a reminder that simple ingredients can surprise you. The vibrant color and complex flavor make it feel like a special treat, even on busy nights. Roasting beets releases a smoky sweetness I crave, especially when I need comfort without heaviness. Plus, it’s endlessly adaptable—perfect for experimenting with toppings or adding a touch of spice.
Inside the Ingredients: What Makes This Gnocchi Shine
- Beets: Earthy, sweet, and vividly pigmented. Roasting enhances their smoky notes, making the dish lively.
- Potatoes: Starchy and fluffy, they give the gnocchi structure. Russets work best for a light texture.
- Flour: Bind the dough. Use just enough to hold everything together—too much makes it dense.
- Salt: Enhances flavor. Be generous in the water and a pinch in the dough.
- Butter and sage: Sautéed till fragrant and golden, they add richness and a crisp herbal note.
- Olive oil: For finishing and adding a subtle fruity aroma—skip if you want a lighter touch.
- Feta or balsamic (optional toppings): Add tang or sweetness, balancing the earthy beets.
Tools of the Trade for Perfect Gnocchi
- Oven: Roasts the beets evenly and intensifies their flavor.
- Food processor: Blends beets into a smooth, uniform puree.
- Large pot: Boils the gnocchi efficiently.
- Slotted spoon: Lifts cooked gnocchi without breaking them.
- Fork: Creates ridges on gnocchi for sauce to cling.
The Gnocchi Process: From Root to Plate
Step 1: Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for about 45 minutes, or until they’re tender when pierced with a knife.
Step 2: While the beets roast, boil a large pot of salted water. Peel and mash your potatoes—aim for fluffy, not gluey.
Step 3: Once the beets are cool enough to handle, roughly chop and blend them into a smooth puree. Set aside.
Step 4: Mix the beet puree with mashed potatoes, flour, and a pinch of salt. Knead gently until a soft dough forms, about 2 minutes.
Step 5: Divide dough into four pieces. Roll each into a long rope, about 2 cm (0.8 inches) thick.
Step 6: Cut each rope into 2 cm (0.8 inch) pieces. Press lightly with a fork to create ridges.
Step 7: Bring a large pot of salted water to a gentle boil. Drop in the gnocchi, cooking until they float, about 2-3 minutes.
Step 8: Scoop out with a slotted spoon and toss with browned butter and crispy sage. Serve hot.
Cooking Checks: How to Know It’s Perfect
- Gnocchi float when done; don’t overcook or they’ll turn mushy.
- The dough should be soft but manageable, not sticky or dry.
- Beets should be roasted until tender, not just warmed through, to deepen flavor.
Common Gnocchi Mistakes and How to Fix Them
- Dough is too sticky.? Use too much flour? Add a splash of water to loosen the dough.
- Beets not tender enough.? Under roasted beets? Roast longer until they smell sweet and earthy.
- Gnocchi turn mushy.? Overcooked gnocchi? Remove immediately once they float.
- Gnocchi sticking during sauté.? Gnocchi sticking to the pan? Use enough butter or oil.
Beet Gnocchi with Sage Brown Butter
Ingredients
Equipment
Method
- Preheat the oven to 200°C (390°F). Wrap beets in foil and roast for about 45 minutes until they’re tender when pierced with a knife.
- While the beets roast, peel and cut the potatoes into chunks, then boil in salted water until fluffy, about 15 minutes. Drain and mash until smooth.
- Once the beets are cool enough to handle, roughly chop them and blend in a food processor until smooth, adding a splash of water if needed to help purée.
- Combine the beet purée with the mashed potatoes in a large bowl, then add salt and 1 cup of flour. Mix gently to form a soft, slightly sticky dough.
- Divide the dough into four equal portions. Roll each into a long rope about 2 cm in diameter on a floured surface.
- Cut each rope into 2 cm pieces, then gently press with a fork to create ridges, which help sauces cling better.
- Bring a large pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and set aside.
- In a frying pan, melt the butter over medium heat until it starts to brown and smells nutty. Add sage leaves and cook until crispy and fragrant, about 1-2 minutes.
- Add the cooked gnocchi to the sage brown butter, tossing gently to coat and heat through. Cook for another 1-2 minutes until slightly crispy on the outside.
- Optional: drizzle with a little olive oil for extra shine and aroma. Serve hot, garnished with additional sage leaves or crumbled feta if desired.
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
