I love how beets can turn a simple dish into a visual celebration. There’s something about their deep crimson hue that feels almost rebellious in a comfort food like gnocchi. This recipe is my way of sneaking a little earthiness into a familiar shape, making it feel new but still warm.
When I first made these, I was chasing a way to brighten up winter meals. The earthy sweetness of beets paired with the buttery chewiness of gnocchi feels like a small rebellion against the gray days. It’s satisfying to see how a humble root can carry so much flavor and color.
Why This Dish Calls Me Back
The vibrant color and complex earthy flavor always surprise me. It’s a reminder that simple ingredients, treated with care, can turn into something memorable. Plus, roasting beets fills my kitchen with a sweet, smoky aroma that’s hard to resist. It’s a dish that feels like a small act of rebellion—colorful, satisfying, and just a little unexpected.
What’s in These Bloody Beet Gnocchi?
- Beets: Main flavor driver—earthy, sweet, vivid. Roast until smoky for depth.
- Potatoes: Creates a tender, chewy base. Use starchy ones like Russets.
- Flour: Gives structure. Go for a good-quality all-purpose for best elasticity.
- Egg: Adds richness and helps bind. Skip if vegan, replace with a flax egg.
- Salt: Enhances all flavors, especially the earthy sweetness.
- Butter or oil: For sautéing; adds richness and crispness.
- Herbs & spices: Fresh sage, a pinch of black pepper—just enough to lift the earthy notes.
Tools & Equipment for Beet Gnocchi
- Baking sheet: Roast beets evenly and easily.
- Peeler: Remove beet skins without staining your hands.
- Pot: Boil the gnocchi in salted water.
- Mixing bowls: Combine ingredients and form dough.
- Slotted spoon: Gently lift cooked gnocchi from water.
- Pan: Sauté or fry the gnocchi for a crispy finish.
Step-by-Step Gnocchi Journey
Step 1: First, roast a handful of beets until they’re tender and slightly charred at 200°C (392°F), about 45 minutes.
Step 2: Peel the beets while still warm—wear gloves unless you want purple fingertips—and mash them until smooth.
Step 3: Mix the mashed beets with warm, mashed potatoes, a beaten egg, and enough flour to form a soft dough.
Step 4: Divide the dough into sections, roll into long ropes, and cut into bite-sized pieces for gnocchi.
Step 5: Cook the gnocchi in boiling salted water. They’re done when they float, about 2-3 minutes.
Step 6: Meanwhile, prepare a simple sage butter or a tangy yogurt sauce to serve.
Step 7: Gently sauté the gnocchi in a hot pan with a little oil until they’re slightly crispy and deeply colored.
Cooking Checks and Tips to Keep You on Track
- Gnocchi float when they’re ready—don’t overcook or they’ll turn mushy.
- The dough should be soft but not sticky—add flour gradually.
- Watch the color of the gnocchi as they fry; they should be a deep, inviting red-brown.
- Smell for a fragrant, toasted aroma when sautéing; that’s your cue to turn down the heat.
Common Mistakes and How to Fix Them
- Using wet beets.? FORGOT to drain the beets thoroughly — results in soggy dough. Fix: Pat dry with a towel.
- Over-flouring the dough.? DUMPED too much flour — leads to tough gnocchi. Fix: Add flour gradually until dough holds but isn’t sticky.
- Cooking too long.? OVER-TORCHED gnocchi — turns bitter and dry. Fix: Cook until they float; don’t overboil.
- Skipping dough resting.? SKIPPED the resting step — leads to dense gnocchi. Fix: Let dough rest 10 minutes before shaping.
Beet Gnocchi with Sage Butter
Ingredients
Equipment
Method
- Roast the beets on a baking sheet at 200°C (392°F) for about 45 minutes until they’re tender and slightly charred, filling your kitchen with a sweet, smoky aroma.
- Let the beets cool just enough to handle, then peel off the skins with a peeler or your fingers (wear gloves to avoid staining). Mash the peeled beets until smooth and vibrant red.
- Meanwhile, peel and cook the potatoes in a large pot of salted boiling water until very soft, about 15-20 minutes. Drain and mash until smooth.
- Combine the mashed beets and potatoes in a mixing bowl, stirring well to blend their earthy flavors and vibrant colors.
- Make a well in the center of the mixture and pour in the beaten egg and salt. Mix gently to incorporate.
- Gradually add the flour, a little at a time, mixing gently until a soft, slightly sticky dough forms—be careful not to over-flour, as this can make the gnocchi tough.
- Divide the dough into four equal portions. Roll each into a long rope about ¾ inch thick on a floured surface.
- Cut each rope into 1-inch pieces to create individual gnocchi; press gently with a fork if you like the traditional ridges.
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches; they will sink initially and then float to the surface when cooked, about 2-3 minutes.
- Using a slotted spoon, carefully lift the cooked gnocchi and set aside. Repeat with remaining batches.
- Heat butter in a pan over medium heat, add chopped sage leaves, and cook until fragrant and crispy, about 1 minute. Add the cooked gnocchi and sauté until they develop a light golden crust, about 3-4 minutes.
- Serve the crispy beet gnocchi hot, garnished with additional sage if desired, and enjoy the vibrant colors and earthy flavors that make each bite a little rebellious and totally satisfying.
I’m Daniel Whitaker, the founder and voice behind Micromanaging Flavor. Born and raised in the United States, my love for cooking began at a young age when I realized how much joy a perfectly balanced dish could bring to the table.