Roasted beet gnocchi is one of those recipes I make when I want something hands-on but still calming.
There’s something grounding about roasting beets, watching their color deepen, then turning them into a dough that becomes dinner.
I usually make this on slower evenings when I don’t mind flour on the counter and want a meal that feels thoughtful without being complicated.
The color alone makes it feel special, but the flavor is mellow, earthy, and comforting.
Behind the Recipe
This recipe started when I had extra beets after a grocery run and didn’t feel like making another salad. I’d made ricotta gnocchi before, and adding roasted beets felt like a natural next step. The first batch wasn’t perfect, but once I learned how gently the dough needs to be handled, it became a favorite. Now it’s a dish I come back to when I want something a little different but still familiar.
Recipe Origin or Trivia
Gnocchi has roots in Italian home cooking, traditionally made from potatoes, flour, and eggs.
Over time, variations using ricotta and vegetables like beetroot have become popular for their lighter texture and vibrant color. Beet gnocchi is especially loved for its natural hue without any artificial coloring.
Why I Love This Recipe (And You Will Too)
- Naturally colorful: The deep red color comes entirely from roasted beets
- Soft and tender: Ricotta keeps the gnocchi light
- Simple ingredients: No specialty items required
- Comforting but fresh: Earthy beets balanced by gentle richness
- Hands-on and rewarding: A great cooking project
- Impressive without effort: Looks restaurant-worthy
- Freezer-friendly: Make once, enjoy later
Chef’s Pro Tips for Perfect Results
- Roast until fully soft: Beets should mash easily
- Cool slightly before mixing: Prevents cooking the egg
- Add flour gradually: Too much makes gnocchi dense
- Handle gently: Overworking toughens the dough
- Test one piece first: Adjust dough if needed
Ingredients in This Recipe
- Beets: Roasted for sweetness and smooth texture
- Ricotta cheese: Adds moisture and softness
- Egg: Binds the dough together
- Salt: Enhances flavor
- All-purpose flour: Gives structure while keeping tenderness
Kitchen Tools You’ll Need
- Baking sheet: For roasting the beets
- Food processor or masher: To purée beets smoothly
- Large pot: For boiling gnocchi
- Slotted spoon: For lifting gnocchi gently from water
Instructions for Making This Recipe
- Roast peeled, chopped beets at 200°C (400°F) for 45 minutes until tender.
- Mash or process beets until smooth and vibrant.
- Mix beets with ricotta, egg, and salt until combined.
- Gradually add flour, kneading gently into a soft dough.
- Divide dough into four portions and roll into ropes.
- Cut into pieces and press lightly with a fork.
- Boil gnocchi in salted water until they float, about 2–3 minutes.
- Remove with a slotted spoon and keep warm.
- Toss with browned butter and sage before serving.
Ingredient Substitutions
- Ricotta: Use drained cottage cheese or mascarpone
- Egg: A flax egg can work, though texture will be softer
- Flour: Use 00 flour for extra tenderness
- Beets: Golden beets work for a lighter color
Ingredient Spotlight
- Beets: Roasting concentrates their sweetness and removes raw earthiness
- Ricotta Cheese: Keeps gnocchi pillowy instead of heavy
Roasted Beet Gnocchi
This vibrant, ruby-red gnocchi starts with roasted beets that develop a sweet, smoky flavor. The beets are mashed and combined with ricotta, egg, and flour to form a soft, colorful dough, which is shaped into small pillows and boiled until they float. The final dish is tender, chewy, and visually striking, served with a drizzle of browned butter and sage for an aromatic finish.
Ingredients
Equipment
Method
- Peel and roughly chop the beets, then spread them on a baking sheet. Roast in a preheated oven at 200°C (400°F) for about 45 minutes until they are soft and emit a sweet, earthy aroma.
- Remove the roasted beets from the oven and let them cool slightly. Transfer them to a food processor or mash them thoroughly with a masher until smooth and vibrant red in color.
- In a mixing bowl, combine the mashed beets with ricotta cheese, beaten egg, and a pinch of salt. Mix until the mixture is smooth and well incorporated.
- Gradually add the flour to the beet mixture, gently kneading until a soft, slightly sticky dough forms. Be careful not to overwork it to keep the gnocchi tender. Divide the dough into four equal parts.
- Roll each portion into a long rope about 2 cm in diameter on a lightly floured surface. Cut each rope into 2 cm pieces, then gently press each piece with a fork to create ridges, which help hold the sauce.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water, working in batches if needed. Let them cook for about 2-3 minutes until they float to the surface, indicating they are done.
- Using a slotted spoon, gently lift the cooked gnocchi from the water and transfer to a warm plate. Repeat with remaining batches.
- In a skillet, melt butter over medium heat until it begins to bubble and turn golden. Add fresh sage leaves and cook until fragrant and crispy, about 1-2 minutes.
- Gently toss the cooked gnocchi in the browned butter and sage, allowing the edges to crisp slightly and absorb the aromatic butter.
- Serve the vibrant beet gnocchi hot, garnished with additional sage or a squeeze of lemon for brightness. Enjoy the chewy, colorful bites that are as stunning as they are delicious.
Notes
For extra flavor, sprinkle with grated Parmesan or drizzle with honey before serving.
Texture & Flavor Secrets
- Soft dough: Comes from minimal kneading
- Roasted beets: Add depth instead of raw bitterness
- Fork ridges: Help sauce cling to each piece
What to Avoid
- Wet beets: Excess moisture leads to sticky dough
- Too much flour: Makes gnocchi chewy
- Rapid boiling: Can break delicate pieces
Nutrition Facts (Approximate per Serving)
- Calories: 420 kcal
- Protein: 14 g
- Carbohydrates: 55 g
- Fat: 15 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 380 mg
Make-Ahead and Storage Tips
- Make ahead: Shape gnocchi and refrigerate up to 24 hours
- Freeze: Freeze uncooked gnocchi on a tray, then store
- Reheat: Toss cooked gnocchi in butter or sauce gently
How to Serve This Dish
- With brown butter and sage: Classic pairing
- With cream sauce: Adds richness
- With lemon zest: Brightens earthy notes
- As a main course: Filling yet light
Creative Leftover Transformations
- Pan-fried gnocchi: Crisp leftovers in butter
- Gnocchi bake: Layer with sauce and cheese
- Soup addition: Drop into vegetable broth
- Lunch bowls: Pair with greens and nuts
Variations to Try
- Goat Cheese Gnocchi: Replace ricotta with goat cheese
- Vegan Beet Gnocchi: Use dairy-free ricotta and flax egg
- Herbed Dough: Add thyme or rosemary
- Whole Wheat Version: Swap part of the flour
- Creamy Beet Sauce: Double down on beet flavor
FAQ’s
- Why is my dough sticky?: Beets may be too wet or flour too low
- Can I freeze these?: Yes, freeze uncooked gnocchi
- Do I need a processor?: No, a masher works fine
- How do I know gnocchi are done?: They float to the surface
- Can I skip the egg?: Yes, but texture will be softer
- Why roast instead of boil beets?: Roasting improves flavor
- Can I use pre-cooked beets?: Yes, but drain them well
- What sauce pairs best?: Brown butter or light cream sauces
- Are these filling?: Yes, they work as a main dish
- Can kids enjoy this?: Yes, flavor is mild and slightly sweet
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
