Go Back

Vibrant Beet Gnocchi with Cherry Tomato Basil Sauce

This dish features beautifully colored beet gnocchi that are tender with a slight chew, made by roasting and pureeing earthy beets into a dough. The gnocchi are boiled until they float, then tossed in a fragrant garlic and cherry tomato sauce, finished with fresh basil and balsamic vinegar for a bright, seasonal flavor. The final dish is visually striking with a deep red hue and a comforting, tender texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large beets roasted
  • 1 ½ cups all-purpose flour or einkorn flour for nuttier flavor
  • ½ teaspoon salt
  • 2 cloves garlic minced
  • a handful cherry tomatoes
  • to taste fresh basil chopped
  • 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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Roll each portion into a long rope about 2cm (0.8 inches) thick. Use your hands to gently shape the ropes and prevent cracking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Toss the cooked gnocchi into the skillet with the tomato sauce, gently stirring to coat them evenly. Cook for another minute to meld flavors.
  13. 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.

Notes

Ensure not to over-knead the dough to keep gnocchi tender. Be careful when peeling beets to avoid staining your hands and workspace. The vibrant color makes this dish a stunning centerpiece.