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Vibrant Beet Gnocchi with Cherry Tomato Sauce

This beet gnocchi dish features luminous red dumplings made from roasted beets, blended into a smooth puree, then combined with flour to form a tender dough. Boiled until just tender, the gnocchi are then tossed in a fragrant garlic and cherry tomato sauce, finished with fresh herbs and optional cheese or nuts for added texture. The final dish boasts a striking color, earthy sweetness, and a delicate chew, perfect for a seasonally inspired meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large beets preferably organic, fresh
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 2 cloves garlic freshly minced
  • handful cherry tomatoes
  • 2 tablespoons olive oil
  • handful fresh basil chopped
  • balsamic vinegar to taste balsamic vinegar
  • 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. Allow them to cool slightly before handling.
  2. Peel the roasted beets, carefully handling them to avoid staining your hands. The skin should come off easily, revealing their vivid red interior.
  3. Cut the peeled beets into chunks and puree them in a blender or food processor until smooth. Measure out one cup of beet puree and set aside.
  4. In a large mixing bowl, combine the beet puree with the salt and gradually add the flour. Mix gently with a spoon or your hands until a soft, slightly sticky dough forms.
  5. Turn the dough onto a lightly floured surface and knead gently just until it comes together smoothly—avoid overworking to keep the gnocchi tender.
  6. Divide the dough into four equal parts. Roll each portion into a long rope about 2 cm (0.8 inches) thick.
  7. Cut each rope into 2 cm (0.8 inch) pieces. Gently press each piece over a fork to imprint ridges, which help sauces cling beautifully.
  8. Bring a large pot of salted water to a vigorous boil. Carefully drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and set aside.
  9. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, filling your kitchen with a warm aroma.
  10. Add the cherry tomatoes to the skillet and cook until they burst and release their juices, about 3 minutes, creating a bright, slightly smoky sauce.
  11. Gently toss the cooked gnocchi into the skillet, coating them with the tomato and garlic mixture. Finish with chopped fresh basil and a drizzle of balsamic vinegar for brightness.
  12. Serve immediately, garnished with crumbled goat cheese or toasted pine nuts if desired. Enjoy the vibrant colors and earthy flavors of this seasonal dish!

Notes

Handle beets carefully to avoid staining your hands. Using gloves during peeling and washing hands with lemon juice afterward can help remove stains. For a nuttier flavor, try substituting einkorn flour for all-purpose flour.