Roasting beets gives them a caramelized, smoky sweetness that transforms this gnocchi into something more than just a potato dumpling. It’s a way to bring a burst of color and earthiness to a dish that’s usually pretty muted. Plus, it’s a fun way to make something vibrant without relying on artificial colorings.
Why I keep coming back to this vibrant dish
It surprises me how the earthy sweetness of roasted beets transforms a simple gnocchi. It’s a dish that makes me pause, admire its color, and savor the complex, smoky flavor profile. Plus, it’s a conversation starter—everyone’s intrigued by the vivid hue and rich aroma. It’s a reminder that sometimes, surprising ingredients can elevate comfort food into a statement.
The earthy cast of characters
- Beets: Gives the gnocchi their vibrant color and sweet, smoky flavor.
- Potatoes: Creates the soft, pillowy base—go for starchy varieties like Russets.
- Flour: Provides structure—use just enough to hold everything together.
- Salt: Enhances all the earthy sweetness and balances the flavors.
- Butter or olive oil: For sautéing—adds richness and a touch of shimmer.
- Sour cream or goat cheese: Tops for creaminess and tang—brightens the dish.
- Black pepper: A crack of freshness to finish.
Tools of the earthy craft
- Oven: Roasts the beets evenly and brings out their smoky sweetness.
- Food processor or blender: Purees the beets into a silky, smooth consistency.
- Potato masher or fork: Mashes the cooked potatoes for the gnocchi dough.
- Large mixing bowl: Combines all ingredients gently.
- Slotted spoon: Lifts the gnocchi from boiling water without breaking them apart.
- Skillet: Sautés the cooked gnocchi for a crispy finish.
Step-by-step to earthy, vibrant gnocchi
Step 1: Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for about 45 minutes, until they’re soft and oozy inside.
Step 2: Let the beets cool slightly, then peel and chop them into chunks. Puree until smooth, aiming for a deep, velvety texture.
Step 3: In a large bowl, combine the beet puree with mashed potatoes, flour, and a pinch of salt. Mix gently to form a soft dough.
Step 4: Divide the dough into sections, roll each into a long rope, then cut into bite-sized pieces. Lightly press each piece with a fork to create ridges.
Step 5: Bring a large pot of salted water to a boil. Drop the gnocchi in, and cook until they float (about 2-3 minutes).
Step 6: Remove with a slotted spoon, and sauté briefly in butter or olive oil until slightly crispy and fragrant.
Step 7: Serve hot, topped with a dollop of sour cream or a sprinkle of goat cheese, and a crack of black pepper.
Cooking checkpoints and tips for perfect gnocchi
- The beet puree should be smooth and vibrant—avoid excess moisture.
- Gnocchi dough should be soft but not sticky; dust with flour if needed.
- Gnocchi float when they’re done—don’t overcook, or they get mushy.
Common pitfalls and how to fix them
- The gnocchi are dense and heavy.? Use too much flour → Add a touch more moisture or egg to the dough.
- Gnocchi fall apart in boiling water.? Water too hot → Gently simmer to avoid breaking apart.
- Beets turn mushy and lose flavor.? Overcooking the beets → Roast until just tender.
- Gnocchi taste bland.? Not enough salt in water → Salt water generously.
Vibrant Roasted Beet Gnocchi
Equipment
- Oven
- Food processor or blender
- Potato masher or fork
- Large mixing bowl
- Slotted spoon
- Skillet
Ingredients
- 4 medium beets roasted, peeled, and chopped
- 2 large russet potatoes starchy variety, peeled and cooked
- 1 1/2 cups all-purpose flour plus more if needed
- 1 teaspoon salt
- 2 tablespoons butter or olive oil for sautéing
- 1/4 cup sour cream or goat cheese for topping
- to taste black pepper freshly cracked
Instructions
- Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for about 45 minutes, until they’re soft and a little oozy inside. This roasting process develops their smoky sweetness and vibrant color.
- Allow the beets to cool slightly, then peel off the skins using your fingers or a paper towel. Chop the beets into chunks and puree them in a food processor or blender until smooth and velvety, watching for a deep, vivid pink color.
- Cook the potatoes in boiling, salted water until fork-tender, about 20 minutes. Drain well and let them cool slightly. Then, mash the potatoes with a potato masher or fork until smooth and fluffy.
- In a large mixing bowl, combine the beet puree, mashed potatoes, salt, and 1 cup of flour. Gently fold everything together, adding more flour a tablespoon at a time until the dough is soft, smooth, and just a little sticky—be careful not to overmix.
- Divide the dough into four equal sections. Roll each section into a long rope about ¾ inch thick on a floured surface. Cut each rope into bite-sized pieces, approximately 1 inch long. Gently press each piece with a fork to create ridges—these help hold the sauce or toppings better.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi in, working in batches if needed. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out, observing their tender, pillowy texture.
- Heat butter or olive oil in a skillet over medium heat. Add the cooked gnocchi and sauté until they turn golden brown and crispy around the edges, releasing a nutty aroma, about 3-4 minutes.
- Transfer the crispy gnocchi to a serving plate. Top with dollops of sour cream or crumbled goat cheese, and finish with a generous crack of freshly ground black pepper. Serve immediately for the best contrast of crispy and tender textures.
