Pink Beet Gnocchi with Sage

Name: Pink Beet Gnocchi with Sage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium roasted beets, pureed; 1 egg; 1 ½ cups all-purpose flour; 1 teaspoon salt; Pinch of nutmeg; 4 tablespoons unsalted butter; 8-10 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 because the vibrant color and unique flavor always impress my guests. This dish combines the sweetness of roasted beets with a hint of earthy sage, creating a truly delectable experience. It involves a few simple steps but offers a beautiful presentation that elevates any meal. The soft, pillow-like gnocchi pairs wonderfully with a light drizzle of olive oil, making it a perfect dish for a cozy dinner or a special occasion. Let's dive into this culinary adventure together!

Created by

Clara Jennings

Last updated on 2026-01-07T11:43:08.201Z

When I first experimented with Pink Beet Gnocchi, I was amazed at how simple it was to create such a stunning dish. The vibrant pink color adds a playful touch to the plate, making it visually appealing and perfect for entertaining. One tip I’ve learned is that using roasted beets instead of boiled not only enhances the flavor but also intensifies the color, making the gnocchi even more beautiful.

Pairing the gnocchi with sage butter elevates the dish to new heights. The fragrant sage complements the sweetness of the beets, creating a balanced and harmonious flavor profile. I recommend keeping the butter lightly browned; the nutty aroma it brings will take your dish to another level. Enjoy the process, and don't hesitate to adjust the seasoning to suit your taste!

        Why You Will Love This Recipe
        Vibrant pink hue that brightens your plate
Delicate texture that perfectly absorbs flavors
A delightful combination of sweet and savory

      

Understanding Gnocchi Texture

The texture of gnocchi is crucial for the overall experience of the dish. It should be soft and pillowy, yet firm enough to hold its shape while you cook. Using the right balance of flour is key; too much can lead to a dense final product. Start with 1 ½ cups of flour and gradually add more if necessary, but be cautious. A well-made dough should feel slightly tacky but not sticky, allowing for easy shaping without falling apart.

Another important factor is the incorporation of the beet puree. Beets add moisture and sweetness, so pairing them correctly with flour is essential. If your gnocchi dough feels too wet, you can sprinkle a little extra flour to adjust. However, avoid overworking the dough, which can lead to chewier gnocchi instead of the desired lightness.

Sage Butter Sauce Insights

The Sage Butter Sauce is a simple yet flavor-packed component that elevates the gnocchi beautifully. Brown the butter until it turns golden and begins to smell nutty; this typically takes about 3-5 minutes on medium heat. Make sure to keep an eye on it, as butter can go from perfectly browned to burnt quite quickly. The crackling sound of the sage frying will be a good auditory cue that you're on the right path.

When adding the sage leaves to the hot butter, they will crisp up and infuse the sauce with a subtle earthiness. Using fresh sage is essential for this dish; dried sage won't provide the same aromatic depth. If fresh sage is unavailable, consider using thyme or rosemary for a delightful twist—just adjust the quantity since these herbs can be stronger in flavor.

Ingredients

Start by gathering all the necessary ingredients for your Pink Beet Gnocchi.

For the Gnocchi

2 medium roasted beets, pureed
1 egg
1 ½ cups all-purpose flour
1 teaspoon salt
Pinch of nutmeg

For the Sage Butter Sauce

4 tablespoons unsalted butter
8-10 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese (for serving)

Once you have everything ready, you're set to begin making the gnocchi!

Instructions

Follow these steps to create a delicious Pink Beet Gnocchi.

Make the Gnocchi Dough

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

Shape the Gnocchi

Divide the dough into sections and roll each section into ropes about 1/2 inch thick. Cut into 1-inch pieces, then use a fork to gently press and create ridges on each piece.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 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 turns golden brown and the leaves are crispy.

Combine and Serve

Add the cooked gnocchi to the skillet with the sage butter, tossing to coat. Season with salt and pepper, then serve hot, topped with grated Parmesan.

Enjoy your delicious Pink Beet Gnocchi with Sage!

Pro Tips

For an extra pop of flavor, consider adding a splash of lemon juice to the sage butter just before tossing with the gnocchi.

Make-Ahead and Storage Tips

If you want to save time on a busy day, you can prepare the gnocchi dough in advance. Shape the gnocchi and place them on a baking sheet lined with parchment paper. Freeze them for about an hour before transferring them to a zip-top bag; this prevents them from sticking together. When you're ready to cook, you can boil them straight from the freezer—just add a minute to the cooking time.

Storing any leftover gnocchi is straightforward but requires some care. If you have uncooked gnocchi that you don't plan to freeze, it’s best to cook them and then refrigerate for up to two days. Reheat them by tossing them in the sage butter sauce on low heat, ensuring they are warmed through without overcooking.

Serving Suggestions and Variations

This Pink Beet Gnocchi pairs wonderfully with a variety of accompaniments. A sprinkle of toasted walnuts or pine nuts can add an excellent crunch, while a drizzle of balsamic reduction brings a lovely acidity that complements the sweetness of the beets. A side salad with arugula and a light vinaigrette can balance the richness of the gnocchi beautifully.

For a different flavor profile, consider infusing the sage butter with garlic. Add minced garlic to the butter once it begins to brown, sautéing until fragrant but not burnt. This adds another layer of flavor that pairs well with the sweet earthiness of the beets and transforms the dish into a savory delight.

Questions About Recipes

→ Can I make the gnocchi ahead of time?

Yes, you can prepare the gnocchi in advance and freeze them. Just ensure they are frozen on a baking sheet first and then transferred to a bag for storage.

→ What can I substitute for sage?

Thyme or rosemary can be great alternatives if you prefer a different herb flavor in your dish.

→ How do I know when the gnocchi are done?

Gnocchi are cooked when they float to the surface of the boiling water, typically 2-3 minutes.

→ Can I use whole wheat flour instead?

Yes, whole wheat flour can be used, but it may result in a denser texture compared to all-purpose flour.