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.