I’ve always loved the idea of turning something as humble as a beet into a show-stopping dish. It’s a way to celebrate the root vegetable’s earthy sweetness while adding a splash of unexpected color to the plate. When I first made this, I was chasing a way to make gnocchi feel more rooted in the season, more alive on the tongue.
Why this gnocchi keeps calling me back
The vivid color, the earthy aroma, and the gentle chew of this gnocchi make it more than just a meal. It’s the kind of dish that feels like a small adventure, a way to reconnect with simple ingredients in a chaotic world. Every batch reminds me that good food is about patience, a little chaos, and honest flavors.
The vibrant ingredients and what they bring
- Beets: Earthy, sweet, and vividly red; the star of the dish that transforms color and flavor.
- Flour: Gives structure and lightness; all-purpose works, but you can try einkorn for a nuttier twist.
- Garlic: Adds a fragrant kick—must be fresh for maximum punch.
- Cherry tomatoes: Sweet and slightly smoky when cooked, balancing the earthiness of beets.
- Basil and balsamic: Fresh herbs and tangy vinegar finish the dish with brightness and depth.
- Goat cheese or pine nuts: Optional toppings that add creaminess or crunch, elevating each bite.
Tools of the trade for vibrant gnocchi
- Oven: Roasts the beets evenly to bring out their deep sweetness.
- Blender or food processor: Purees the beets into a smooth, vibrant base for the dough.
- Large pot: Boils the gnocchi quickly and efficiently.
- Fork: Imprints ridges on gnocchi, helping sauce cling.
- Skillet: Cooks the sauce and finishes the gnocchi with flavor.
Step-by-step for silky, earthy beet gnocchi
Step 1: Preheat your oven to 200°C (390°F). Wrap 2 large beets in foil, roast for about 45-50 minutes until tender. Let them cool slightly.
Step 2: Peel the beets — their vivid red juice will stain everything, so wear an apron.
Step 3: Puree the beets in a blender until smooth, then measure out 1 cup of pureed beet for the dough.
Step 4: In a large bowl, combine 1 ½ cups of all-purpose flour, ½ teaspoon of salt, and the beet puree. Mix until a dough forms.
Step 5: Turn the dough onto a floured surface. Gently knead until smooth — avoid overworking to keep gnocchi tender.
Step 6: Divide the dough into 4 portions. Roll each into a long rope about 2cm (0.8 inches) thick.
Step 7: Cut the ropes into 2cm (0.8 inch) pieces. To shape, gently roll each piece over a fork to imprint ridges.
Step 8: Bring a large pot of salted water to a boil. Drop the gnocchi in, one batch at a time.
Step 9: Cook for about 2-3 minutes, or until they float to the surface, indicating they’re done.
Step 10: Remove with a slotted spoon, and set aside while you prepare the sauce.
Step 11: For the sauce, heat 2 tablespoons of olive oil in a pan over medium heat. Add 2 cloves minced garlic, cook until fragrant.
Step 12: Toss in a handful of cherry tomatoes, cook until they burst, about 3 minutes.
Step 13: Add the cooked gnocchi, toss gently to coat, then finish with a sprinkle of fresh basil and a drizzle of balsamic vinegar.
Step 14: Serve immediately, garnished with crumbled goat cheese or toasted pine nuts if desired.
Cooking checkpoints to keep in mind
- Gnocchi should be tender and slightly firm, not mushy or falling apart.
- Water must be boiling vigorously before adding gnocchi; they cook faster and more evenly.
- Sauce should shimmer and cling to gnocchi without pooling — adjust heat if necessary.
- Be mindful not to over-knead the dough, which makes gnocchi dense rather than light.
Common pitfalls and how to dodge them
- Dough too sticky? If the gnocchi fall apart, your dough may be too soft. Add a little more flour.
- Over-kneading the dough? If the gnocchi are gummy, too much kneading is to blame. Knead just until combined.
- Cooking sauce at too high a heat? If the sauce separates, use a gentle heat and toss the gnocchi quickly to coat.
- Getting stained by beet juice? If the beets stain your hands, wear gloves. Wash hands with lemon juice afterward to remove stains.
Vibrant Beet Gnocchi with Cherry Tomato Basil Sauce
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for about 45-50 minutes until they are tender when pierced with a fork. Once done, let them cool slightly to handle.
- Peel the beets carefully — their vivid red juice can stain everything. Wearing gloves helps keep your hands clean. The peel should come away easily, revealing bright, smooth flesh.
- Puree the peeled beets in a blender or food processor until you have a smooth, vibrant red paste. Measure out about 1 cup of this beet puree for your gnocchi dough.
- In a large mixing bowl, combine the beet puree, flour, and salt. Mix gently until a soft dough forms; avoid overworking it to keep the gnocchi tender.
- Turn the dough onto a floured surface and gently knead it a few times until it’s smooth. Divide the dough into four equal parts for easier shaping.
- Roll each portion into a long rope about 2cm (0.8 inches) thick. Use your hands to gently shape the ropes and prevent cracking.
- Cut each rope into 2cm (0.8 inch) pieces. Gently roll each piece over the tines of a fork to imprint ridges — this helps the sauce cling beautifully.
- Bring a large pot of salted water to a vigorous boil. Drop the gnocchi in, a few at a time, making sure not to overcrowd the pot.
- Cook the gnocchi for about 2-3 minutes until they float to the surface, indicating they are tender and cooked through. Use a slotted spoon to remove and set aside.
- In a skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, until it just begins to turn golden and smells aromatic.
- Add the cherry tomatoes to the skillet and cook until they burst and release their juices, about 3 minutes, creating a fragrant, slightly smoky sauce.
- Toss the cooked gnocchi into the skillet with the tomato sauce, gently stirring to coat them evenly. Cook for another minute to meld flavors.
- Finish the dish by stirring in fresh basil and a drizzle of balsamic vinegar. Serve immediately, garnished with crumbled goat cheese or toasted pine nuts if desired for extra richness or crunch.
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