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Vibrant Beet Gnocchi with Cherry Tomato Basil Sauce

This beet gnocchi recipe transforms humble root vegetables into a strikingly colorful and earthy dish. The process involves roasting beets, blending them into a smooth puree, and shaping tender gnocchi that are boiled until they float. Finished with a fresh cherry tomato and basil sauce, topped with goat cheese or pine nuts for added richness and crunch, it’s a lively, satisfying meal showcasing simple ingredients with bold flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large beets preferably fresh, organic
  • 1.5 cups all-purpose flour or einkorn flour for nuttier flavor
  • 0.5 teaspoon salt
  • 2 cloves garlic fresh, minced
  • handful cherry tomatoes halved
  • handful fresh basil chopped
  • 1 tablespoon balsamic vinegar for finishing
  • 2 tablespoons olive oil for sauce
  • 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. Let them cool slightly before handling.
  2. Peel the beets carefully, wearing gloves if you want to avoid staining your hands. The vivid red juice may stain, so work over a surface that can be easily cleaned.
  3. Puree the peeled beets in a blender or food processor until completely smooth. Measure out 1 cup of the beet puree and set aside.
  4. In a large bowl, combine the beet puree with the flour and salt. Mix gently until a dough begins to form; it should be soft but not sticky.
  5. Turn the dough onto a lightly floured surface and knead gently just until smooth. Avoid overworking, as this can make the gnocchi dense.
  6. Divide the dough into four equal parts. Roll each portion into a long rope about 2cm (0.8 inches) thick.
  7. Cut each rope into 2cm (0.8-inch) pieces. To shape the gnocchi, gently roll each piece over a fork to create ridges that help sauce cling.
  8. Bring a large pot of salted water to a vigorous boil. Drop the gnocchi in batches, making sure not to overcrowd the pot.
  9. Cook the gnocchi for about 2-3 minutes, or until they float to the surface, indicating they are done. Use a slotted spoon to remove them and set aside.
  10. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, releasing a warm aroma.
  11. Add the cherry tomatoes to the skillet and cook until they burst and release their juices, about 3 minutes. The sauce should shimmer and thicken slightly.
  12. Gently toss the cooked gnocchi into the skillet, coating them with the tomato and garlic sauce. Add chopped basil and a splash of balsamic vinegar, tossing to combine.
  13. Serve the gnocchi hot, garnished with crumbled goat cheese or toasted pine nuts if desired. Enjoy the vibrant flavors and earthy richness of this colorful dish.

Notes

Ensure not to overwork the dough to keep gnocchi tender. Roasting the beets enhances their sweetness and deepens their color. Handle the beet juice carefully to avoid staining your hands and surfaces.