Pink Beet Gnocchi with Sage

Name: Pink Beet Gnocchi with Sage
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500g russet potatoes; 200g cooked beets, peeled and diced; 1 cup all-purpose flour, plus extra for dusting; 1 large egg; Salt to taste; 1/2 cup unsalted butter; 10 fresh sage leaves; Salt and pepper to taste; Grated Parmesan cheese, for serving

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I’ve always been a fan of gnocchi, but making it from scratch can be a bit daunting. When I stumbled upon the idea of incorporating beets for color and flavor, I decided to give Pink Beet Gnocchi a try. The vibrant hue instantly brightens up any plate, and the earthy sweetness of the beets enhances the dish beautifully. Paired with fragrant sage butter, this gnocchi is not only a feast for the eyes but also a comforting meal that feels special, yet surprisingly simple to prepare.

Created by

Poppy Walsh

Last updated on 2026-01-07T10:49:14.265Z

When I first attempted to make pink beet gnocchi, I was amazed at how easy it was to transform simple ingredients into a dish bursting with color and flavor. Using roasted beets adds a natural sweetness, and I found that tossing the freshly made gnocchi in sage butter elevates it to a whole new level of deliciousness. The first bite was a revelation; the texture melded beautifully with the richness of the butter.

I discovered that letting the dough rest for a bit helped with shaping the gnocchi, making them fluffy and light. I also experimented with the ratio of beets to potatoes, adjusting it to achieve the perfect balance. This dish has since become a favorite in my home, and I'm excited to share it!

        Why You Will Love This Recipe
        Stunning pink color that impresses at any gathering
Deliciously earthy flavor from roasted beets
Simple yet rewarding homemade pasta experience
Fragrant sage adds a unique twist to classic gnocchi

      

The Role of Potatoes in Gnocchi

The type of potato you choose significantly impacts the texture of your gnocchi. Russet potatoes are optimal because their starchy quality creates a light, fluffy result. Boiling them directly in their skins helps retain moisture, preventing the dough from becoming too wet. Be sure to test the potatoes for doneness with a fork—they should be tender but not falling apart, usually around 20 minutes of boiling time.

After boiling, allow the potatoes to cool slightly before peeling. This step is crucial because working with warm potatoes makes them easier to mash, allowing for a smoother dough. Mash them until there are no lumps; lumps can lead to uneven gnocchi that might not hold shape during cooking. If you prefer a creamier texture, a potato ricer is an excellent tool to achieve that fine consistency.

Perfecting the Dough

When mixing the dough, it's essential to incorporate the flour gradually. This helps you avoid adding too much flour at once, which can make the gnocchi dense and heavy. Aim for a dough that is soft to the touch but not overly sticky. The amount of flour may vary depending on the moisture content of the potatoes, so it’s a good idea to have some extra flour on hand for dusting and possible adjustments.

Kneading should be gentle and brief to maintain a light texture. Over-kneading can lead to gluten development, making the gnocchi chewy. A good tip is to knead until the dough is smooth and elastic—this typically takes only a minute or two. This stage is your chance to infuse the dough with the earthy sweetness of beets, making sure they're well integrated for that vibrant color and taste.

Serving Suggestions and Variations

While the sage butter pairs beautifully with this pink beet gnocchi, there are many ways to serve it. Consider finishing it with a drizzle of balsamic reduction for a touch of tang, or add toasted nuts for crunch. Also, feel free to toss in some seasonal vegetables like sautéed spinach or roasted asparagus, which complement the earthiness of the beets while adding freshness to the dish.

If you're looking to make this dish vegan, you can substitute the egg with a flaxseed meal mixture or aquafaba. For the butter sauce, use plant-based butter or olive oil. Just keep an eye on cooking times as plant-based fats can have different smoking points than dairy butter, ensuring your sage is crispy and the oil remains flavorful without burning.

Ingredients

For the Pink Beet Gnocchi

500g russet potatoes
200g cooked beets, peeled and diced
1 cup all-purpose flour, plus extra for dusting
1 large egg
Salt to taste

For the Sage Butter

1/2 cup unsalted butter
10 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese, for serving

Method

Instructions

Prepare the Potatoes

Boil the potatoes in salted water until tender, about 20 minutes. Drain and let them cool slightly before peeling.

Make the Dough

In a large bowl, mash the potatoes while still warm. Add the diced cooked beets, egg, and a pinch of salt. Gradually mix in the flour until a dough forms.

Knead gently until smooth, adding more flour if necessary.

Shape the Gnocchi

Divide the dough into smaller portions and roll each into a long rope about 1 inch in diameter. Cut into 1-inch pieces and use a fork to indent each piece if desired.

Cook the Gnocchi

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

Prepare the Sage Butter

In a 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

Add the gnocchi to the skillet and gently toss in the sage butter. Serve immediately, topped with grated Parmesan cheese.

Pro Tips

For the best texture, ensure the potatoes are completely dry before mixing them with the other ingredients. This will help prevent a gummy texture in your gnocchi.

Storing and Reheating Gnocchi

If you plan to make the gnocchi ahead of time, consider freezing them before cooking. Arrange the uncooked gnocchi in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag, where they can be stored for up to three months. When you're ready to cook, there's no need to thaw—simply drop them into boiling water straight from the freezer, adding an extra minute to the cooking time.

Leftover cooked gnocchi can be refrigerated for up to three days. Reheat them gently in a skillet with a splash of olive oil or butter to retain their texture. Avoid boiling them again, as they may become mushy. A quick sauté will give them a nice exterior while keeping the inside tender.

Troubleshooting Common Issues

If your gnocchi is sticking to the work surface while shaping, this usually indicates that your dough is too wet. Dust your work surface and the dough with a bit of flour to help manage the stickiness. Alternatively, if the dough is too dry and crumbly, a small amount of water or an additional egg can help bring it together to a smoother consistency.

Sometimes, gnocchi might fall apart in the boiling water. This can happen due to excess moisture in the dough or not enough flour. Ensure your dough is well-formed before shaping and be careful to cook them in properly salted water. If they do break apart, don't panic! Simply add some finely chopped vegetables to the cooking pot for a hearty soup.

Questions About Recipes

→ Can I use frozen beets for this recipe?

Yes, frozen beets can be used, but make sure to thaw and drain them before using.

→ Is there a gluten-free option for the gnocchi?

You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary.

→ How can I store leftover gnocchi?

Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 3 days.

→ Can I add additional flavorings to the gnocchi dough?

Absolutely! Adding herbs or spices like nutmeg or garlic can enhance the flavor of your gnocchi.