Beets have this earthy, slightly sweet flavor that often gets overshadowed by more popular root vegetables. But when roasted, they turn into a velvety paste that’s perfect for gnocchi. I love how the vibrant red color makes the dish pop on the plate and sparks curiosity.
Why I keep returning to this recipe
The earthy sweetness and the vibrant color make every bite memorable. It’s a reminder to embrace humble ingredients and transform them with care. Plus, it’s a dish that sparks conversation and curiosity at the table, no matter the season.
Breaking down the key ingredients
- Beets: They give the gnocchi their vivid color and earthy sweetness. Roast for smoky depth.
- Flour: Structural, helps hold the shape. Use enough but not too much—avoid dense gnocchi.
- Egg: Binder that adds richness and helps the dough come together.
- Butter: For crisping up the gnocchi and adding a nutty flavor.
- Sage: Infuses the butter with a fragrant, slightly peppery aroma, complementing the earthiness.
- Salt: Enhances all flavors, so don’t skip the seasoning.
- Olive oil or extra butter for finishing, adding shine and richness.: The vivid, oozing red of the beets makes the dish visually striking and adds a sweet, smoky flavor.
Tools of the trade for perfect beet gnocchi
- Oven: Roasts the beets evenly, unlocking their smoky sweetness.
- Blender or food processor: Purees the beets into a smooth, uniform mash.
- Large pot: Boils the gnocchi until tender.
- Fork: Creates ridges on gnocchi for sauce to cling.
- Skillet: Sautés the gnocchi in butter and sage for flavor.
Step-by-step on transforming vibrant beets into tender gnocchi
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Roast the beets wrapped in foil for 45-50 minutes until tender and oozing smoky sweetness.
Step 3: Peel the beets while still warm, then mash or blitz until smooth. Let cool slightly.
Step 4: Mix the beet purée with flour, egg, and a pinch of salt to form a soft dough. Knead gently, just until combined.
Step 5: Divide dough into portions, roll into ropes about 2 cm thick, then cut into bite-sized pieces.
Step 6: Press gently with a fork to create ridges—these hold onto sauce better.
Step 7: Bring a large pot of salted water to a boil. Drop the gnocchi in batches.
Step 8: Cook until they float—about 2-3 minutes. Remove with a slotted spoon and set aside.
Step 9: In a skillet, melt butter, add sage leaves, and cook until fragrant and crispy.
Step 10: Toss the gnocchi in the sage butter until glossy and slightly crispy on the edges.
Cooking checkpoints to watch for
- Gnocchi should float within 2-3 minutes—timing is key.
- The dough should be soft but not sticky—add flour gradually.
- The beets need to be roasted until tender and slightly caramelized for depth.
- Gnocchi edges should be lightly crisp when tossed in butter, not burnt.
Common pitfalls and how to fix them
- Dough too sticky to handle.? Add a bit more flour to firm up sticky dough.
- Beets are burnt or overly dry.? Reduce oven temperature or shorten roasting time.
- Gnocchi sticking together or uneven cooking.? Cook gnocchi in smaller batches for even boiling.
- Gnocchi becoming dense or tough.? Don’t overwork the dough, handle gently.
Vibrant Beet Gnocchi with Sage Butter
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for 45-50 minutes until they’re easily pierced and have a smoky aroma. Let them cool slightly before peeling off the skins.
- Peel the warm beets carefully and cut into chunks. Transfer them to a blender or food processor and blend until smooth and velvety, then set aside to cool slightly.
- In a large mixing bowl, combine the beet purée with the beaten egg and a pinch of salt. Mix gently until combined, then gradually add the flour, stirring until a soft dough forms. Knead gently just until the dough comes together, being careful not to overwork it.
- Divide the dough into four portions. Roll each portion into a rope about 2 cm in diameter on a floured surface. Cut each rope into bite-sized pieces, about 2 cm long.
- Gently press each piece with a fork to create ridges, which will help sauces cling to the gnocchi and add texture. Set aside on a floured tray.
- Bring a large pot of salted water to a boil. Carefully drop the gnocchi in batches into the boiling water. Cook until they float to the surface, about 2-3 minutes, then use a slotted spoon to remove and drain.
- While the gnocchi cook, melt the butter in a skillet over medium heat. Add the sage leaves and cook until fragrant and crispy, about 2 minutes, with a nutty aroma filling the kitchen.
- Transfer the cooked gnocchi to the skillet and toss gently in the sage butter until evenly coated and slightly crispy on the edges. The gnocchi should be glossy and tender, with a subtle crispy exterior.
- Serve immediately, garnished with extra sage leaves if desired, and enjoy the vibrant color and earthy sweetness of these delightful beet gnocchi.
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