Beets and potatoes—who knew their union could turn humble gnocchi into a show-stopper? It’s a dish rooted in honest, simple ingredients but bursting with color and flavor. I stumbled on this combo during a winter craving for something earthy and a little wild.
Why This Gnocchi Keeps Calling My Name
It’s a reminder that simple ingredients can surprise you. The vibrant color and smoky sweetness bring a burst of joy, even on the gloomiest days. Plus, it’s forgiving—perfect for when I want something homemade but don’t want to fuss too much.
What’s Inside: The Heart of Bloody Beet Gnocchi
- Beets: Fresh roasted beets give the gnocchi their striking color and earthy sweetness.
- Potatoes: Starchy and fluffy, they form the base for a tender bite.
- Flour: All-purpose flour binds everything; too much makes it dense, so add gradually.
- Egg: Acts as a glue, helping the gnocchi hold together.
- Butter and sage: Rich, aromatic, perfect for a quick, crispy butter sauce.
- Salt: Enhances the sweetness of beets and balances flavors.
- Olive oil: A splash in the butter for extra richness.
Tools of the Trade for Gnocchi Making
- Large pot: Boiling potatoes and cooking gnocchi.
- Baking sheet: Roasting the beets evenly.
- Pastry cutter or knife: Cutting dough into gnocchi pieces.
- Slotted spoon: Removing gnocchi from boiling water.
- Skillet: Browning the gnocchi in butter.
Step-by-Step to Vibrant, Rustic Gnocchi
Step 1: Preheat your oven to 200°C (390°F). Wrap whole beets in foil and roast for about 45 minutes until tender.
Step 2: Meanwhile, boil a large pot of salted water. Cook the potatoes until soft, about 15 minutes, then peel and mash.
Step 3: Once beets are cool enough to handle, peel and finely grate or blend them into a smooth puree.
Step 4: Mix the mashed potatoes, beet puree, a pinch of salt, and a beaten egg in a bowl. Add flour gradually until you get a soft, pliable dough.
Step 5: Divide the dough into four parts. Roll each into a long rope about 2 cm thick. Cut into 2 cm pieces.
Step 6: Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches. They’re done when they float to the surface, about 2-3 minutes.
Step 7: While cooking, melt butter in a skillet with a splash of olive oil. Add sage leaves and cook until crispy.
Step 8: Remove gnocchi with a slotted spoon, toss gently in the sage butter, and serve immediately.
Cues and Tips for Perfect Gnocchi
- The beets should be roasted until soft and slightly caramelized for deeper flavor.
- Dough should be soft but not sticky; add flour gradually to avoid tough gnocchi.
- Gnocchi float when cooked through; don’t overcook or they’ll become mushy.
- Gently toss gnocchi in butter so they don’t break apart or stick together.
Common Gnocchi Pitfalls and How to Dodge Them
- Dough too sticky or heavy.? Use less flour if gnocchi are too dense.
- Under-cooked potatoes.? Cook potatoes thoroughly and peel hot to avoid gummy gnocchi.
- Handling them too roughly.? Gently toss gnocchi to prevent breaking.
- Over or undercooked gnocchi.? Adjust cooking time if gnocchi sink or stick.
Bloody Beet Gnocchi
Ingredients
Equipment
Method
- Wrap whole beets in foil and roast in a preheated oven at 200°C (390°F) for about 45 minutes, until tender and easily pierced with a fork.
- While the beets are roasting, boil the peeled potatoes in salted water until soft, about 15 minutes, then drain and mash until smooth.
- Once the beets are cool enough to handle, peel and finely grate or blend them into a smooth puree, revealing their vibrant color.
- In a large bowl, combine the mashed potatoes, beet puree, a pinch of salt, and the beaten egg. Mix well to integrate and then gradually add flour, kneading lightly until a soft, pliable dough forms.
- Divide the dough into four equal parts, then roll each into a long rope about 2 cm thick on a floured surface.
- Cut each rope into 2 cm pieces, creating evenly sized gnocchi, and place them on a floured tray.
- Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes.
- Meanwhile, melt the butter in a skillet over medium heat, adding a splash of olive oil. Add the sage leaves and cook until crispy and fragrant, about 2 minutes.
- Using a slotted spoon, carefully lift the cooked gnocchi from the water and transfer them directly into the skillet with the sage butter. Gently toss to coat and turn golden on the outside.
- Serve the gnocchi hot, garnished with crispy sage leaves and drizzled with the flavorful sage butter. Enjoy these colorful, tender bites immediately.
Notes
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
