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Vibrant Beet Gnocchi with Cherry Tomato and Basil Sauce

This dish features soft, colorful beet gnocchi made by blending roasted beets into a dough with flour, then shaping and boiling them to a tender finish. Topped with a quick sauté of cherry tomatoes, garlic, and fresh basil, finished with balsamic vinegar and optional cheese or nuts, it offers a beautiful, earthy, and aromatic meal with a silky texture and vibrant visual appeal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Modern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large beets roasted and peeled
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 2 cloves garlic minced
  • handful cherry tomatoes halved
  • few leaves basil fresh, chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • optional goat cheese or pine nuts for garnish

Equipment

  • Oven
  • Blender or food processor
  • Large pot
  • Fork
  • Skillet

Method
 

  1. Preheat your oven to 200°C (390°F). Wrap the beets tightly in foil and roast for 45-50 minutes until they are tender when pierced with a fork. Remove from the oven and let cool slightly.
  2. Carefully peel the roasted beets, their vivid red juice will stain your hands, so wear gloves if desired. Once peeled, chop into chunks.
  3. Transfer the peeled beets into a blender or food processor and blend until completely smooth and vibrant in color. Measure out 1 cup of this beet puree and set aside.
  4. In a large mixing bowl, combine the beet puree with the flour and salt. Mix gently with a spoon or your hands until a soft dough forms. Be careful not to overmix to keep the gnocchi tender.
  5. Turn the dough onto a floured surface and gently knead just until it comes together smoothly. Divide the dough into four equal portions.
  6. Roll each portion into a long rope about 2 cm (0.8 inches) thick. Use a floured knife to cut each rope into 2 cm (0.8 inch) pieces.
  7. Gently roll each piece over the tines of a fork to imprint ridges, which will help the sauce cling to the gnocchi.
  8. Bring a large pot of salted water to a vigorous boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd.
  9. Cook the gnocchi for about 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove them and set aside.
  10. While the gnocchi cook, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  11. Add the halved cherry tomatoes to the skillet and cook until they burst and release their juices, about 3 minutes. Toss in the cooked gnocchi, stirring gently to coat in the tomato and garlic mixture.
  12. Finish the dish by stirring in chopped basil and drizzling with balsamic vinegar. Toss gently to combine all flavors.
  13. Serve immediately, garnished with crumbled goat cheese or toasted pine nuts if desired. Enjoy the vibrant colors and earthy flavors of your beet gnocchi!

Notes

Handle beets carefully to avoid staining surfaces and hands; wearing gloves is recommended. For a nuttier flavor, try substituting einkorn flour in the dough.