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.
Hi, I’m Daniel Whitaker, the voice behind Micromanaging Flavor. For me, micromanaging flavor is not about perfectionism. It is about paying attention. It is about understanding the small adjustments that turn a good dish into a great one. This blog is my space to explore those details and share what I learn along the way.
