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 heart behind Seasoning Therapist. I believe food can comfort, restore, and gently reset us after a long day. I started Seasoning Therapist with one simple idea in mind: cooking is not just about feeding the body, it is about caring for the mind too. The right seasoning can change the mood of a dish, and sometimes even the mood of the person eating it. This blog is where I combine my love for thoughtful cooking with my belief that the kitchen can be a place of healing.
