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; 2 cups all-purpose flour; 1 large egg; Salt to taste; 4 tablespoons unsalted butter; 8 fresh sage leaves

Highlighted under: Global Flavors

I absolutely love making Pink Beet Gnocchi with Sage, as it combines vibrant color with delightful flavor. The sweetness of the roasted beets pairs harmoniously with the aromatic sage butter sauce, creating an irresistible dish that's both visually stunning and delicious. I often prepare this for special occasions or whenever I want to impress my guests. The best part is, despite being a showstopper, the recipe involves simple techniques that anyone can master in their own kitchen.

Created by

Aubrey Collins

Last updated on 2026-01-07T11:52:19.771Z

When I first made Pink Beet Gnocchi, I was skeptical that the flavor wouldn't match the amazing color. However, the sweet, earthy notes from the beets surprised me, and they truly transformed the dish. Using freshly roasted beets is essential, as it enhances both the flavor and the vibrant hue, making every bite a delight.

After testing various sauces, I found that a simple sage butter pairs best. The nuttiness from butter and the savory sage complements the sweetness of the beets so well. If you're a fan of textures, make sure to cook the gnocchi just until they float—this way, they maintain a perfect pillowy consistency!

        Why You'll Love This Recipe
        Gorgeous pink color that brightens any table
Unique flavor combination of beets and sage
Easy to make, perfect for impressing guests

      

Understanding Beet Gnocchi

The beauty of beet gnocchi lies not just in its vibrant color, but also in the unique sweetness that roasted beets bring to the dish. Roasting at 400°F (200°C) allows the beets to caramelize slightly, enhancing their natural sugars. This caramelization is crucial; if you opt to boil the beets instead, you may miss out on this depth of flavor. After roasting, the beets should be well-cooled to make peeling easier and to maintain a manageable temperature for mixing with the other ingredients.

When preparing the dough, the ratio of beets to flour is essential for achieving the right texture. Aim for 1 cup of mashed beets for each cup of flour, adjusting as necessary to maintain a workable dough without being too sticky. As you knead, be mindful of overworking the dough; this can result in gummy gnocchi. A smooth, pliable dough is ideal for cutting and shaping, so work gently and finish once the dough feels just right.

Perfecting the Cooking Process

To ensure perfect gnocchi each time, use a large pot to bring a generous amount of salted water to a gentle boil. This not only helps maintain the temperature but allows the gnocchi to cook evenly without overcrowding. Look for the color change as an indicator; they should float to the surface when done, typically in 2-3 minutes. If they sink, they might need a bit more time. Cooking them in batches can make this process easier and more controlled.

Tossing the cooked gnocchi in sage butter immediately enhances the flavor absorption. I recommend reserving a splash of pasta water before draining; this starchy water can help thicken the sauce or bind the gnocchi if needed. The goal is to create a glossy coating, not a puddle beneath them. If you find the sauce is too thin, let it bubble for a minute or two to reduce before adding the gnocchi.

Ingredients

Gather these fresh ingredients to make your Pink Beet Gnocchi:

For the Gnocchi

2 medium beets
2 cups all-purpose flour
1 large egg
Salt to taste

For the Sage Butter

4 tablespoons unsalted butter
8 fresh sage leaves

Make sure to prep everything before starting for a smoother cooking process.

Instructions

Follow these steps to create your delicious gnocchi:

Roast the Beets

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes until tender.

Let them cool, then peel and mash them.

Prepare the Gnocchi Dough

In a large bowl, combine the mashed beets, egg, and a pinch of salt. Gradually add the flour, mixing until a dough forms. Knead lightly on a floured surface until the dough is smooth.

Shape the Gnocchi

Divide the dough into smaller portions. Roll each portion into a thin rope about ½ inch in diameter, then cut them into 1-inch pieces. Use a fork to create ridges on each piece.

Cook the Gnocchi

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

Make the Sage Butter Sauce

In a skillet, melt butter over medium heat. Once bubbling, add the sage leaves and cook until the butter is lightly browned and fragrant.

Combine and Serve

Add the cooked gnocchi to the sage butter, tossing gently to coat. Serve immediately, garnished with extra sage if desired.

Enjoy your beautifully plated Pink Beet Gnocchi!

Pro Tips

Use fresh ingredients for the best flavor and color. If you want to make this dish ahead of time, you can keep the uncooked gnocchi in the refrigerator for up to a day.

Storage and Make-Ahead Tips

If you want to prepare the gnocchi ahead of time, you can shape them and then freeze before cooking. Simply place the gnocchi on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container and store for up to a month. When ready to cook, there’s no need to thaw; drop them directly into boiling water for an extra minute or two until they float.

The sage butter sauce can also be made ahead and stored in the refrigerator for up to three days. Just reheat gently over low heat to prevent burning. If it thickens too much, whisk in a bit of water or broth to regain a silky consistency. This flexibility makes the dish an excellent choice for hosting, allowing you to focus more on enjoying time with your guests rather than being tied to the kitchen.

Flavor Variations and Serving Ideas

For an exciting twist, try adding grated Parmesan or pecorino cheese to the gnocchi dough. This will add richness and depth to the flavor. Another variation could involve incorporating finely chopped herbs, such as thyme or parsley, for a fresh herby note. This not only enhances the flavor profile but adds visual interest with flecks of green against the pink beets.

When it comes to serving, the finished dish pairs beautifully with a sprinkle of toasted nuts for texture, or drizzles of balsamic reduction for a touch of acidity that cuts through the richness of the butter. I love serving it alongside a simple arugula salad to contrast the flavors and textures. The light peppery bite of arugula complements the sweet gnocchi perfectly, making it a well-rounded meal.

Questions About Recipes

→ Can I make gnocchi without eggs?

Yes, you can substitute the egg with pureed pumpkin or another binding agent.

→ How do I store leftover gnocchi?

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

→ Can I freeze gnocchi?

Yes, freeze the uncooked gnocchi on a baking sheet, then transfer to a freezer bag once solid.

→ What can I substitute for sage?

Thyme or rosemary can be used as a delightful alternative to sage in this recipe.