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Vibrant Beet Gnocchi with Sage Butter

This dish features velvety beet gnocchi made from roasted beets, flour, and eggs, resulting in tender, colorful dumplings with a slightly earthy flavor. They are crisped in browned butter with fragrant sage, creating a harmonious blend of textures and a striking visual presentation. The final dish is both vibrant and comforting, perfect for a memorable meal.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets preferably fresh, medium-sized
  • 1 1/2 cups all-purpose flour plus more if needed
  • 1 large egg beaten
  • 2 tablespoons unsalted butter for cooking
  • 6 fresh sage leaves roughly chopped
  • to taste salt

Equipment

  • Oven
  • Blender or food processor
  • Large pot
  • fork
  • Skillet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve immediately, garnished with extra sage leaves if desired, and enjoy the vibrant color and earthy sweetness of these delightful beet gnocchi.

Notes

Handle the dough gently to keep gnocchi tender. Roasting beets well is key for deep flavor and vibrant color. Adjust flour as necessary to achieve a soft but manageable dough.