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.
