Gnocchi made with beets feels like a splash of color in the kitchen, a way to elevate a simple dish with natural beauty. The process of roasting and pureeing the beets adds a smoky, earthy sweetness that pairs beautifully with the soft, pillowy gnocchi. It’s a dish that demands patience but rewards with an irresistible, vivid plate.
Why I keep returning to this recipe
The vivid color, the earthy sweetness, and the comforting chew make every batch feel like a small celebration. It’s imperfect, often messy, but always satisfying. Plus, it’s a reminder that humble ingredients can create something truly memorable.
Breaking down the beet and beyond
- Beets: Deeply earthy, sweet, and vibrant—key for that stunning color and flavor.
- Egg: Helps bind the dough, adds richness. Substitute with a flax egg for vegan.
- Ricotta: Creamy and mild, it keeps gnocchi tender. Yogurt works in a pinch.
- Parmesan: Salty and nutty, enhances flavor. Pecorino can replace for a sharper bite.
- Flour: Provides structure, but too much makes gnocchi dense. Use just enough to bring it together.
- Olive oil: Optional for a light drizzle or sauce base. Smells bright and fresh.
Tools of the trade for vibrant gnocchi preparation
- Oven: Roasts the beets evenly for deep flavor.
- Blender or Food Processor: Purees the beets into a smooth, vivid paste.
- Large Pot: Boils the gnocchi until tender.
- Slotted Spoon: Removes gnocchi from boiling water gently.
- Mixing Bowls and Dough Scraper: Helps combine ingredients and handle dough.
Step-by-step for perfect bloody beet gnocchi
Step 1: Preheat your oven to 200°C (390°F). Wrap the whole beets in foil and roast for about 50 minutes, or until tender when pierced with a fork.
Step 2: Peel the beets once cool enough to handle. Puree them in a blender until smooth, the color should be a deep, rich crimson.
Step 3: In a large bowl, combine the beet puree with 1 egg, 1 cup of ricotta, and 1/2 cup grated Parmesan. Mix well.
Step 4: Add 2 cups of all-purpose flour gradually, kneading gently until a soft dough forms. If the dough feels sticky, sprinkle in a little more flour.
Step 5: Divide the dough into four portions. Roll each into a long rope about 1 inch thick. Cut into 1-inch pieces.
Step 6: Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float to the surface, about 2-3 minutes.
Step 7: Remove with a slotted spoon. They should be firm but tender with a slight bounce.
Step 8: Optional: Toss with browned butter and sage, or your favorite sauce.
Step 9: Serve hot, with a sprinkle of extra Parmesan and a drizzle of olive oil.
Cooking checkpoints that save your gnocchi
- Beet puree should be smooth and vibrant, not watery or lumpy.
- Gnocchi dough should hold together without sticking excessively to your hands.
- Gnocchi float when done, but they should also be tender when you bite into one.
- Sauce should cling lightly without drowning the gnocchi or making them soggy.
Common pitfalls and how to fix them
- Dough feels overly wet or sticky.? Add a bit more flour if dough is too sticky.
- Gnocchi sink or stay dense.? Cook gnocchi slightly longer if they don’t float.
- Overcooking leads to a gluey texture.? Reduce heat immediately if gnocchi turn mushy.
- Gnocchi stick together after cooking.? Toss gnocchi in sauce quickly to prevent sticking.
Beet Gnocchi
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Wrap each beet in foil and roast for about 50 minutes until tender when pierced with a fork.
- Once cooled slightly, peel the beets using your hands or a paper towel to remove the skin, revealing the deep red flesh.
- Puree the peeled beets in a blender or food processor until smooth and vibrant in color, ensuring there are no lumps.
- In a large mixing bowl, combine the beet puree with the egg, ricotta, and grated Parmesan. Mix gently until well incorporated.
- Gradually add the flour to the mixture, folding and kneading gently until a soft dough forms. If it feels sticky, sprinkle in a little more flour.
- Divide the dough into four equal portions. Roll each portion into a long rope approximately 1 inch in diameter on a lightly floured surface.
- Cut each rope into 1-inch pieces, creating the gnocchi shape, and place them on a floured tray to prevent sticking.
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.
- Use a slotted spoon to remove the cooked gnocchi, and transfer them to a serving dish. They should be tender with a slight bounce when pressed.
- Optional: Toss the warm gnocchi with a drizzle of olive oil or your preferred sauce, and garnish with extra Parmesan if desired.
- Serve immediately, enjoying the vibrant color and earthy sweetness of these beautiful beet gnocchi.
Notes
Hi, I’m Lucas Foster, the cook, writer, and everyday food enthusiast behind Totally in the Zone. This space is where my love for cooking meets my belief that food should fit into real life. Not rushed. Not overcomplicated. Just thoughtful, satisfying, and made with intention.
