Pink Beet Gnocchi with Sage

Name: Pink Beet Gnocchi with Sage
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium beets, roasted and pureed; 2 cups all-purpose flour, plus extra for dusting; 1 cup ricotta cheese; 1 large egg; 1 teaspoon salt; 1/4 teaspoon nutmeg; 4 tablespoons unsalted butter; 10 fresh sage leaves; Salt and pepper to taste; Grated Parmesan cheese for serving

Highlighted under: Global Flavors

I absolutely love making Pink Beet Gnocchi with Sage, and it has become one of my go-to comfort dishes. The vibrant color of the beets not only makes the plate visually stunning but also adds a subtle sweetness. The earthy, nutty flavor of sage beautifully complements the soft potato dumplings. I often serve this dish during gatherings to impress my friends and family, and they always rave about it! If you're looking for a unique twist on traditional gnocchi, you definitely need to try this recipe.

Created by

Sabrina Holt

Last updated on 2026-01-07T12:37:11.116Z

Creating Pink Beet Gnocchi with Sage was truly a delightful experience. I remember the first time I experimented with beet puree; it added such a vibrant touch to the gnocchi! The dough comes together beautifully, and I was amazed at how easy it was to shape the dumplings. Using fresh sage enhances the dish further, balancing the sweetness of the beets.

One tip I discovered is to ensure your potatoes are not too wet before mashing, as excess moisture can lead to sticky gnocchi. Cooking them the day before and letting them cool completely really helps improve the texture. It’s a technique that has worked wonders for me!

        Why You'll Love This Recipe
        Vibrant color that brightens any meal
Perfect balance of sweet and savory flavors
Fun and rewarding to make from scratch

      

Making Perfect Gnocchi

Achieving the perfect gnocchi dough is essential for tender results. When combining the beet puree with the ricotta and egg, ensure that the mixture is smooth and well-blended before adding in the flour. The key is to add it gradually, stopping once the dough pulls away from the sides of the bowl and forms a cohesive ball. If you overwork the dough, your gnocchi may become tough. Aim for a silky texture, as this ensures light and fluffy dumplings once cooked.

For shaping the gnocchi, rolling the dough into ropes should be done gently to maintain its softness. A common mistake is rolling too tightly, which can result in dense gnocchi. Use a light touch when cutting the ropes into pieces, and don’t hesitate to flour your work surface and hands to prevent sticking. Creating ridges with a fork is more than just aesthetics—it helps the sauce cling to each dumpling, enhancing every bite!

Understanding the Sage Butter Sauce

The sage butter sauce is a simple yet flavorful addition to the pink beet gnocchi. When melting the butter, keep a close eye on it; you'll want to achieve a light brown color, indicating that the milk solids have toasted slightly, imparting a delicious nutty flavor. This process takes just about 3–5 minutes over medium heat. If it browns too quickly, you can lower the heat to prevent burning and adjust the seasoning afterward if needed.

If fresh sage isn't available, you can substitute dried sage, but use it sparingly—about 1 teaspoon, as dried herbs are more concentrated. Another twist is to add garlic or shallots to the butter for a fragrant base, though the sage is the star here. For a vegan version, opt for vegan butter and ricotta alternatives available in your local store, and the dish can be just as delightful!

Ingredients

Gather the following ingredients to make this beautiful gnocchi:

Gnocchi Ingredients

2 medium beets, roasted and pureed
2 cups all-purpose flour, plus extra for dusting
1 cup ricotta cheese
1 large egg
1 teaspoon salt
1/4 teaspoon nutmeg

Sage Butter Sauce Ingredients

4 tablespoons unsalted butter
10 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese for serving

Make sure to prepare everything in advance for a seamless cooking experience!

Instructions

Here’s how to prepare the Pink Beet Gnocchi with Sage:

Prepare the Beet Puree

Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes or until tender. Once cool, peel and puree them in a food processor until smooth.

Make the Gnocchi Dough

In a mixing bowl, combine the beet puree, ricotta, egg, salt, and nutmeg. Gradually add the flour until a soft dough forms. Be careful not to overwork it.

Shape the Gnocchi

Dust your work surface with flour and roll out portions of the dough into long ropes. Cut into small, bite-sized pieces. You can use a fork to create ridges for a traditional look.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Prepare the Sage Butter Sauce

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and fragrant. Season with salt and pepper.

Combine and Serve

Gently add the cooked gnocchi to the sage butter sauce, tossing to coat. Serve immediately, topped with freshly grated Parmesan cheese.

Enjoy your delicious homemade Pink Beet Gnocchi with Sage!

Pro Tips

For an extra touch, consider adding toasted walnuts for crunch and a nutty flavor!

Make-Ahead Tips

The gnocchi can be made ahead of time and frozen, which makes this dish convenient for busy weeknights. After shaping the gnocchi, dust them in flour to prevent sticking, and spread them out on a baking sheet lined with parchment paper. Place the sheet in the freezer until the gnocchi are firm, then transfer them to a zip-lock bag. They can be stored for up to 3 months and cooked directly from frozen, adding an extra minute or so to the cooking time.

Additionally, the beet puree itself can be prepared a day in advance. Store it in an airtight container in the refrigerator to save time. This allows for the flavors to meld even more, enriching the overall taste of your gnocchi. Just give it a quick stir before use; the texture may separate slightly when stored.

Serving Suggestions

When it comes to serving your Pink Beet Gnocchi, presentation can elevate the dish significantly. Consider garnishing with additional sage leaves that have been crisped in butter for an added crunch and flavor. A sprinkle of freshly cracked black pepper enhances the flavor, while a drizzle of high-quality olive oil can bring richness and tie the dish together beautifully.

Pairing your gnocchi with a simple side salad of arugula and shaved Parmesan can provide a refreshing contrast to the a savory dish. Additionally, consider serving it alongside a light white wine, such as Pinot Grigio, which complements the sweetness of the beets and the earthiness of the sage.

Questions About Recipes

→ Can I freeze the gnocchi?

Yes, you can freeze uncooked gnocchi. Just place them on a baking sheet to freeze, then transfer to a freezer bag. Cook from frozen when ready.

→ How do I know when the gnocchi is done cooking?

They're done when they float to the surface. Allow them to cook for an additional minute after they float.

→ Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used for a different flavor profile, but they may require adjustments to flour.

→ What should I serve with gnocchi?

These gnocchi pair well with a light salad, grilled vegetables, or protein like chicken or fish.