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-sized beets; 1 cup all-purpose flour (plus more for dusting); 1 large egg; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 4 tablespoons unsalted butter; 10-12 fresh sage leaves; Salt and pepper to taste; Grated Parmesan cheese (for serving)

Highlighted under: Global Flavors

When I first discovered the combination of beets and gnocchi, it felt like unearthing a culinary gem. The vibrant pink hue is visually stunning, making this dish a feast for the eyes, while the earthy sweetness of beets adds a unique flavor that I absolutely adore. Infused with fragrant sage, this gnocchi turns a simple meal into an elevated experience. Whether for a cozy dinner or to impress guests, each bite is a delightful journey, and the best part is that it’s easier to make than it looks!

Created by

Kayla Monroe

Last updated on 2026-01-07T13:07:18.167Z

Making Pink Beet Gnocchi was a delightful adventure in my kitchen! The first step involved roasting a few beets until they were tender, turning my home into a warm, earthy fragrance. The trick I discovered is to cool the beets slightly before blending them with flour and egg, resulting in a silky dough that was easy to roll.

As I crafted each little dumpling, I realized that adding a hint of nutmeg enhances the flavor beautifully. Pairing the gnocchi with crisp sage leaves sautéed in butter made it all come together, delivering a rich and aromatic dish that wowed everyone at dinner.

        Why You Will Love This Recipe
        Vibrant pink color that adds flair to any meal
Unique flavor contrast between sweet beets and savory sage
Perfect for both casual dinners and special occasions

      

Mastering the Gnocchi Dough

When making gnocchi, the texture of your dough is crucial for achieving the right bite. The beets contribute moisture, so ensure you mash them well to eliminate any large lumps. This will help achieve a smoother dough. As you incorporate the flour, remember that different flours have different absorption rates; if your dough seems too sticky, don’t hesitate to add more flour gradually. A well-formed dough should be soft yet hold its shape when cut into pieces.

Another essential tip is to avoid overworking the dough, as well-developed gluten can result in tough gnocchi. Once the dough comes together, work quickly and efficiently. It’s also helpful to use a bench scraper or a sharp knife when cutting the dough into pieces. This technique can prevent mashing and ensure a clean cut, which is vital for uniform cooking.

Sautéing the Sage to Perfection

Cooking the sage leaves in butter not only infuses the fat with a rich, aromatic flavor but also provides a delightful crunch when done correctly. To achieve crispy sage, keep a close eye on the heat; medium heat is ideal. If the butter starts to brown too quickly or smells nutty, lower the heat slightly. The sage leaves should shimmer and become crisp after just 2-3 minutes of sautéing, providing a fragrant backdrop that complements the sweetness of the beets beautifully.

If you don't have fresh sage on hand, you can substitute it with dried sage, but remember that the flavor intensity differs. Use about one-third the quantity since dried herbs are more concentrated. Add the dried sage directly to the melted butter to rehydrate it before adding the gnocchi for a punchy flavor without the fresh crunch.

Ingredients

Gather these ingredients to create your delicious Pink Beet Gnocchi:

For the Gnocchi

2 medium-sized beets
1 cup all-purpose flour (plus more for dusting)
1 large egg
1/2 teaspoon salt
1/4 teaspoon nutmeg

For the Sage Butter Sauce

4 tablespoons unsalted butter
10-12 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese (for serving)

Make sure all these ingredients are fresh for the best results!

Instructions

Follow these steps to create your Pink Beet Gnocchi:

Prepare the Beets

Roast the beets in a preheated oven at 400°F (200°C) for about 40 minutes, until tender. Let them cool slightly, then peel and chop them.

Make the Dough

In a bowl, mash the cooled beets, then add the egg, flour, salt, and nutmeg. Mix until a dough forms. If it's too sticky, gradually add more flour.

Shape the Gnocchi

On a floured surface, roll out the dough into ropes about 1/2 inch thick. Cut into 1-inch pieces, and use a fork to create ridges on each piece.

Cook the Gnocchi

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

Prepare the Sauce

In a skillet, melt the butter over medium heat. Add the sage leaves and sauté until they are crispy. Season with salt and pepper.

Combine and Serve

Add the cooked gnocchi to the butter sauce, tossing gently to coat. Serve warm with grated Parmesan on top.

For the best texture, make sure not to overcook the gnocchi!

Pro Tips

If you want to make this dish lighter, consider using whole wheat flour for the gnocchi. Additionally, serve immediately to enjoy the freshness of the sage butter sauce.

Storing and Serving Suggestions

If you've made a larger batch of gnocchi than you can consume, storing them is straightforward. You can freeze uncooked gnocchi on a parchment-lined baking sheet until solid, then transfer them to an airtight bag or container for up to three months. To cook from frozen, just drop them straight into boiling water without thawing, adding an extra minute or so to the cooking time until they float.

For serving, topping the dish with grated Parmesan adds an umami punch that balances the natural sweetness of the beets. I love garnishing with a few extra crispy sage leaves for a touch of color and texture. You can also enhance the dish with freshly cracked black pepper or a sprinkle of lemon zest for brightness.

Variations and Dietary Swaps

Feel free to experiment with the base of your gnocchi! If beets aren't your favorite, sweet potatoes can be an excellent alternative, lending a similar vibrant hue and sweetness. But keep in mind that sweet potatoes have a higher moisture content, so you may need more flour to achieve the right dough consistency. For gluten-free gnocchi, consider using a blend of gluten-free flour with the beets, allowing for a delicious alternative without compromising on taste.

For a heartier dish, consider adding cooked sautéed greens or roasted vegetables into the butter sauce alongside the gnocchi. This not only boosts the nutritional profile but also adds more layers of flavor and texture to your meal, making each bite even more satisfying.

Questions About Recipes

→ Can I use pre-cooked beets for this recipe?

Yes, pre-cooked beets will save time, but ensure they’re packed in water, not vinegar, to keep the flavor intact.

→ What can I substitute for sage?

Thyme or rosemary can be used as alternatives, though the flavor will differ slightly.

→ Can I freeze the gnocchi?

Absolutely! Lay them on a baking sheet to freeze individually, then store in a freezer bag once frozen.

→ How do I know when the gnocchi are cooked?

They should float to the surface of the boiling water, which typically takes about 2-3 minutes.