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Roasted Beet Gnocchi with Sage Butter

Close-up of vibrant purple Roasted Beet Gnocchi with Sage Butter in a white bowl.
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A recipe for homemade gnocchi colored and flavored with roasted beets, served in a simple sage brown butter sauce.

Ingredients

Scale
  • 2 medium beets
  • 1 pound russet potatoes
  • 1 large egg yolk
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 1/4 cup grated Parmesan cheese, for serving

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Wrap the beets tightly in foil and roast them for 45 to 60 minutes, or until tender when pierced with a fork. Let the beets cool slightly, then peel and finely puree them. You need 1/2 cup of beet puree.
  2. While the beets roast, place the potatoes (unpeeled) in a pot, cover with cold water, and bring to a boil. Cook until tender, about 20 to 25 minutes. Drain the potatoes immediately and let them steam dry for 5 minutes. Peel the hot potatoes and pass them through a potato ricer or mash them thoroughly until smooth.
  3. On a clean work surface, combine 1 1/2 cups of the riced potato, the 1/2 cup of beet puree, the egg yolk, salt, and pepper. Mix gently.
  4. Gradually add the flour, mixing with a bench scraper or your hands until a soft, slightly sticky dough forms. Do not overmix.
  5. Divide the dough into four sections. Lightly flour your work surface and roll each section into a rope about 3/4 inch thick. Cut the ropes into 3/4-inch pieces. You can leave them as pillows or roll them over the back of a fork to create ridges. Place the finished gnocchi on a lightly floured baking sheet.
  6. Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the water in batches. They are done when they float to the surface, usually 2 to 3 minutes. Remove them with a slotted spoon.
  7. While the gnocchi cooks, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, turns golden brown, and smells nutty (about 3 to 5 minutes). The sage leaves will become crisp.
  8. Add the cooked gnocchi directly to the skillet with the sage butter. Toss gently to coat.
  9. Serve immediately, topped with grated Parmesan cheese.

Notes

  • For lighter gnocchi, use less flour. The dough should be soft, not stiff.
  • If you want a shortcut, you can substitute 1 pound of store-bought potato gnocchi, boiling it according to package directions before adding it to the sage butter sauce.
  • This dish pairs well with goat cheese or ricotta salata crumbled on top instead of Parmesan.

Nutrition

Find it online: https://spoonswirl.com/roasted-beet-gnocchi-with-sage-butter/