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Bloody Beet Gnocchi

Beets and potatoes are blended into a vibrant, earthy dough that’s gently shaped into tender gnocchi. The finished dish features colorful, pillowy bites cooked until they float, then pan-fried in sage butter for a crispy, aromatic finish. This recipe highlights simple ingredients transformed into a visually stunning and flavorful dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large fresh beets whole, roasted
  • 2 large potatoes starchy, peeled
  • 1 1/2 cups all-purpose flour plus more if needed
  • 1 egg beaten
  • 2 tablespoons butter for frying and sage butter
  • 4 sage leaves fresh sage for butter sauce
  • salt salt for boiling water and seasoning
  • 1 tablespoon olive oil optional, for butter sauce

Equipment

  • Large pot
  • Baking sheet
  • Pastry cutter or knife
  • Slotted spoon
  • Skillet

Method
 

  1. 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.
  2. While the beets are roasting, boil the peeled potatoes in salted water until soft, about 15 minutes, then drain and mash until smooth.
  3. Once the beets are cool enough to handle, peel and finely grate or blend them into a smooth puree, revealing their vibrant color.
  4. 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.
  5. Divide the dough into four equal parts, then roll each into a long rope about 2 cm thick on a floured surface.
  6. Cut each rope into 2 cm pieces, creating evenly sized gnocchi, and place them on a floured tray.
  7. 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.
  8. 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.
  9. 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.
  10. Serve the gnocchi hot, garnished with crispy sage leaves and drizzled with the flavorful sage butter. Enjoy these colorful, tender bites immediately.

Notes

Roasting beets enhances their natural sweetness and deepens their flavor. Be gentle when handling the gnocchi to keep them tender. Adjust flour as needed to achieve a soft, non-sticky dough for easy shaping.