Roasted beetroot and tender potato form the base of these handmade dumplings, creating a striking magenta hue and a subtle earthiness that pairs beautifully with nutty browned butter. The dough is light and pliable, resulting in a soft, pillowy texture that stands up perfectly to a quick sear in the pan.

A finishing touch of crispy fresh sage and sharp parmesan cuts through the richness of the butter, balancing the natural sweetness of the roots. This beetroot gnocchi makes for an impressive centerpiece for a weeknight dinner or a thoughtful meal when you want to spend a little extra time in the kitchen working with fresh ingredients.

Served warm straight from the skillet, each bite offers a crisp outer edge giving way to a delicate, melt-in-the-mouth interior. It is a satisfying way to elevate simple pantry staples into something that feels special without requiring complex techniques.

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If you love the earthy sweetness that vibrant beets bring to a plate, there are plenty of ways to incorporate them into your starch-based meals. For nights when you are short on time but still want something colorful, this quick pink sauce gnocchi offers a perfect, low-effort alternative to handmade pasta. Alternatively, if you are looking to branch out from traditional potato dumplings, trying a hearty beetroot bulgur pilaf provides a fantastic way to experiment with the same vegetable in a grain-forward dish.

Key Ingredients

Beetroot: Roast and pureed to provide the vibrant color and earthy foundation of the gnocchi dough.
Potato: Grated and combined with the beetroot to ensure the proper soft, pillowy texture.
Parmesan Cheese: Mixed directly into the dough to add a savory, umami depth to the beetroot base.
Plain Flour: Acts as the binding agent to form the pliable dough used to shape the gnocchi.
Salted Butter: Melted in a pan to create a rich, golden sauce for sauteing the finished gnocchi.
Fresh Sage: Sautéed in butter to provide an aromatic, herbal finish that complements the sweet beetroot.
Garlic: Blended into the beetroot puree to introduce a mild, savory pungency to the dough.
Egg: Serves as an essential binder to keep the gnocchi together while cooking in boiling water.

More Gnocchi Variations to Try

If you appreciate the aesthetic of vibrant dishes, this pink sauce recipe is a great next step for your dinner rotation.
For a change in texture, the crispy airfried version achieves a crunch that you simply cannot get from boiling alone.
If you prefer classic herbaceous flavors, this creamy pesto dish offers a rich, comforting profile that pairs beautifully with soft pillows of potato.

Beetroot Gnocchi

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Beetroot Gnocchi Ingredients

1 Medium Beetroot1/2 Medium-Large Potato3/4 Garlic Cloves1 Large Egg55g Parmesan Cheese (grated)1 Tsp Salt190g Plain Flour (plus more for dusting)100g Salted Butter2 Tbsp Fresh Sage (chopped)

Method

1. Preheat the oven to 220C.2. Cut off the beetroot stalks and place the beetroot in an oven-safe dish and pour water in covering 3/4 of the beetroot. cover the dish with foil.3. Poke the potato all over with a knife and also cover with foil and place both the potato and beetroot dish in the oven for 45 minutes until tender.4. Until the beetroot and potato have cooled down a little, a quick way to remove the peel is to use a peeler or simply just use your hands!5. Using a thin grater, grate your potatoes.6. Transfer the cut-up beetroot to a blender/food processor along with your egg, parmesan, garlic cloves and salt. Blitz until puree consistency.7. combine both the grated potato and beetroot puree mixture in a large bowl. Gradually add in your plain flour and gently fold into the mixture. Ensure not to overmix!8. Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed. Divide into 4 portions. Roll a dough portion into a thick rope and cut it into pieces.9. OPTIONAL: use a fork to create lines on each gnocchi piece.10. Bring some water to a boil and place the gnocchi into a small batched in the water and cook until they float.11. In a pan melt your butter until just beginning to bubble. Add 1 tablespoon of sage and batches of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage.

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