Pink Beet Gnocchi with Sage

Name: Pink Beet Gnocchi with Sage
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium beets, roasted and peeled; 1 cup ricotta cheese; 1 large egg; 2 to 3 cups all-purpose flour; Salt, to taste; 1/2 cup unsalted butter; 10 fresh sage leaves; Salt and pepper, to taste; Parmesan cheese, for serving

Highlighted under: Global Flavors

I absolutely love making Pink Beet Gnocchi with Sage because it combines vibrant color and rich flavor in such a delightful way. The earthy taste of the beets complements the savory sage perfectly, creating a dish that's not only pretty but also packed with nutritious ingredients. Each time I prepare this dish, I am amazed at how the beets transform the traditional gnocchi into a visually stunning masterpiece. It’s become a favorite in my kitchen, whether for a cozy dinner or a special occasion gathering.

Created by

Hayley Morton

Last updated on 2026-01-10T01:22:09.392Z

When I first experimented with pink beet gnocchi, I was blown away by the brilliant color and flavor that the beets bring. I roasted the beets to enhance their natural sweetness, which pairs nicely with the nutty flavor of the sage. It took a few tries to get the gnocchi just right, but the effort is well worth it!

One tip I found invaluable was to let the beet mixture cool before mixing in the flour. This really helps achieve the right dough consistency and prevents the gnocchi from becoming too sticky. Now, I often make this dish for friends, who can’t get enough of its stunning appearance and unique taste!

        Why You Will Love This Recipe
        Stunning pink color that brightens up any plate
Earthy beet flavor balanced with fragrant sage
Perfectly pillowy texture that's irresistible
A delightful twist on traditional gnocchi

      

Understanding the Ingredients

The foundation of this Pink Beet Gnocchi is the roasted beets, which not only imparts a stunning color but also adds a natural sweetness. When selecting beets, look for smooth-skinned, firm ones for the best flavor and texture. Roasting enhances their earthiness, so try to roast them until fork-tender, which typically takes about 45-60 minutes at 400°F (200°C). This step elevates the dish, providing a depth of flavor that raw beets simply can't match.

Ricotta cheese plays a pivotal role in the gnocchi's texture. Its creamy consistency helps bind the ingredients together while maintaining a light, airy quality. For optimal results, use a high-quality, whole milk ricotta. If you're looking for a lighter version, you can substitute part of the ricotta with cottage cheese, adjusting the flour as necessary to maintain the right consistency.

Cooking Techniques for Perfect Gnocchi

When you form the dough, it's crucial to avoid overworking it, as this can lead to chewy gnocchi instead of the desired pillowy texture. Knead just until smooth, which usually takes about 2-3 minutes. A light touch during shaping will also help maintain that tenderness, so don’t press too hard when rolling or cutting the dough.

To test if your gnocchi are cooked perfectly, remember that they will float to the surface of the boiling water when done. This usually takes about 2-3 minutes. If they seem to stick together, ensure your surface and hands are lightly floured during the shaping process to prevent clumping. If you do encounter some sticky gnocchi, a simple remedy is to toss them lightly in a bit of flour before adding them to the butter sauce.

Ingredients

Gather these fresh ingredients for an unforgettable experience.

For the Gnocchi

2 medium beets, roasted and peeled
1 cup ricotta cheese
1 large egg
2 to 3 cups all-purpose flour
Salt, to taste

For the Sage Butter Sauce

1/2 cup unsalted butter
10 fresh sage leaves
Salt and pepper, to taste
Parmesan cheese, for serving

Once you have your ingredients ready, you can easily start making this delicious dish!

Instructions

Follow these simple steps to create your Pink Beet Gnocchi with Sage.

Prepare the Beet Mixture

In a large bowl, mash the roasted beets until smooth. Add the ricotta cheese and egg, mixing until well combined. Season with salt to taste.

Form the Dough

Gradually incorporate the flour, starting with 2 cups and adding more as needed, until a soft dough forms. Knead gently on a floured surface until smooth.

Shape the Gnocchi

Divide the dough into sections and roll each into long ropes. Cut into bite-sized pieces, and use a fork to indent each piece if desired.

Cook the Gnocchi

Bring a pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove and set aside.

Prepare the Sage Butter Sauce

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant. Season with salt and pepper.

Combine and Serve

Toss the cooked gnocchi in the sage butter sauce. Serve hot, garnished with freshly grated Parmesan cheese.

Enjoy your beautifully crafted Pink Beet Gnocchi with Sage!

Pro Tips

Make sure your beets are well roasted to maximize flavor. The amount of flour needed may vary based on the moisture content of the beets and ricotta, so add it gradually until you reach the right consistency.

Serving Suggestions

This Pink Beet Gnocchi pairs wonderfully with various toppings beyond sage butter. Consider adding toasted walnuts for crunch or a sprinkle of crumbled feta for a tangy contrast. A drizzle of good-quality olive oil or balsamic reduction can also elevate the dish, providing an extra layer of flavor. I sometimes like to garnish with fresh herbs like parsley or chives for a pop of color and freshness.

For a heartier meal, you can serve the gnocchi alongside roasted vegetables or a simple side salad dressed with lemon vinaigrette. This contrast in textures and flavors will enhance your dining experience, making it not just a beautiful plate, but a well-rounded meal.

Make-Ahead and Storage Tips

If you want to prepare ahead of time, the gnocchi can be made and frozen. Just ensure they are placed on a floured baking sheet in a single layer for about an hour to freeze before transferring them to an airtight container. They can last in the freezer for up to 3 months. When ready to eat, cook them directly from frozen in boiling water; they may take an extra minute or two to float to the surface.

The sage butter sauce can also be made ahead and stored in the refrigerator for up to a week. Simply reheat gently over medium-low heat, stirring frequently to prevent burning. If it thickens, add a splash of water or stock to reach your desired consistency before adding the gnocchi.

Troubleshooting Tips

If your gnocchi turn out dense or gummy, that often indicates too much flour was added. To salvage a batch, try boiling a small portion to test the texture. If it’s too heavy, adjust by adding a bit more ricotta to your remaining dough before shaping it into gnocchi. Remember, achieving the right balance is key – aim for a soft, pliable dough that still holds its shape.

Should you find your gnocchi sticking during cooking, that could be due to not using enough salt in the water. A well-salted pot helps prevent sticking and flavors the gnocchi more throughout the cooking process. Additionally, always ensure they are not overcrowded in the pot; this allows for even cooking and prevents them from sticking together.

Questions About Recipes

→ Can I use frozen beets for this recipe?

Yes, you can use frozen beets. Just ensure they are thawed and drained before mashing.

→ What can I substitute for ricotta cheese?

You can substitute cream cheese or cottage cheese if you're looking for a different flavor or texture.

→ Is there a gluten-free option for the gnocchi?

Yes! You can use gluten-free flour blends or substitutions like almond flour, but the texture may vary.

→ How do I store leftover gnocchi?

You can store leftover gnocchi in an airtight container in the fridge for up to 3 days or freeze them for longer storage.