This Easy Beet Gnocchi Recipe is a vibrant twist on traditional Italian gnocchi! Made with roasted beets, potatoes, and flour, these soft, pillowy dumplings are a delicious homemade pasta dish. Toss them in a simple butter and sage sauce for an elegant meal.
If you like this recipe, you'll love my Homemade Potato Gnocchi with Ragu or my Plum Gnocchi.
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Jump To
- Why You'll Love This Recipe
- Ingredients You'll Need for Beet Gnocchi
- Substitutions & Variations
- How to Make Beet Gnocchi (Step-by-Step)
- How to Make Butter & Sage Sauce
- Our Expert Tips
- What to Serve with this recipe
- How to cook homemade gnocchi
- FAQ's
- Some other recipes you'll love:
- 📖 Recipe
- Beet and Potato Gnocchi (Gnocchi di Barbabietola)
Originally published in March 2019 and updated on August 2025.
There may be only a handful of my friends that would rush over to eat beet and potato gnocchi -gnocchi di barbabietola, and they are really smart friends! Seriously, I haven't met anyone yet that hasn't been a fan of potato gnocchi, but throw in beets and they may wonder what in the world is going on in our kitchen.
Why You'll Love This Recipe
- Naturally Vibrant - The beets give these gnocchi a gorgeous pink color without artificial dyes.
- Soft & Pillowy Texture - The potato-based dough creates light and fluffy gnocchi.
- Perfect for Special Occasions - Impress guests with this elegant homemade pasta.
- Pairs Well with Many Sauces - Serve with Butter & Sage Sauce or a light cream sauce.
- A Fun Cooking Project - Great for weekends, date nights, or family cooking!
The beet puree turns the gnocchi a stunning magenta color. I'm a huge, I mean HUGE, fan of beets. I love red beets and golden beets. I love them shredded and raw and I especially love them roasted and added to a fun salad like this beet, orange, kumquat and quinoa salad. I love beet juice! I love the color and I love how my fingers turn red when I clean the red beets.
I can't say that I particularly love canned beets, for me, the fun is all in the preparation of the beets. So on to these gnocchi.
Ingredients You'll Need for Beet Gnocchi
For the Gnocchi Dough
- 2 baking potatoes (Russet or Yukon Gold)
- 2 medium beets (roasted and pureed)
- 2 egg yolks
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 ½ to 2 ½ cups all-purpose flour (adjust as needed)
For the Butter & Sage Sauce
- 1 stick unsalted butter (or vegan butter)
- 10 fresh sage leaves
- 2 cups chopped fresh tomatoes (optional)
- Salt & black pepper to taste
Substitutions & Variations
- Vegan Option - Swap the egg yolks with 1 tablespoon olive oil and use vegan butter.
- Different Potatoes - Try using sweet potatoes for an even richer flavor.
- Sauce Variations - Instead of butter and sage, serve with homemade basil pesto or a light cream sauce.
- Add Cheese - Sprinkle with Parmegiano-Reggiano, Pecorino Romano, or vegan nutritional yeast.
How to Make Beet Gnocchi (Step-by-Step)
Step 1: Roast the Beets & Prepare the Potatoes
- Preheat oven to 400ºF (200°C).
- Wrap the beets in aluminum foil and roast for 75 minutes until fork-tender.
- Boil the potatoes (with skins on) in salted water until very soft, about 30-40 minutes.
- Once cooled, peel the beets and potatoes and mash them separately. Use a ricer for the potatoes if available.
- Puree the beets in a food processor until smooth.
Step 2: Make the Gnocchi Dough
- On a floured surface, combine the mashed potatoes and beet puree in a mound.
- Make a well in the center, then add the egg yolks, salt, and pepper.
- Slowly mix in ½ cup flour at a time, folding gently with your hands.
- Continue adding flour until the dough is soft but not sticky. Be careful not to overwork the dough.
Step 3: Shape the Gnocchi
- Divide the dough into 8 sections and roll each into a rope (about ½-inch thick).
- Cut into ¾-inch pieces and roll each piece on a fork or gnocchi board to create ridges.
- Place on a floured baking sheet and dust with extra flour to prevent sticking.
Step 4: Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Add gnocchi in batches and cook until they float to the surface (about 1-2 minutes).
- Remove with a slotted spoon and toss immediately with sauce.
How to Make Butter & Sage Sauce
This is an optional sauce recipe for the gnocchi. I had some fresh sage in my herb garden that I used. If you want to skip the tomatoes, a simple butter and sage sauce would be just perfect!
There was 1 stick of butter, a handful of the fresh sage and about 2 cups of chopped fresh tomatoes, salt and pepper (to taste).
- In a large skillet, melt the butter over medium heat.
- Add the fresh sage leaves and cook for 1-2 minutes, until crispy.
- Stir in chopped fresh tomatoes (if using), and season with salt and black pepper.
- Toss the cooked gnocchi in the sauce and serve immediately.
Our impromptu gnocchi-making night was fun for the whole family, and our visiting chef friend here from Italy. We sat outside and enjoyed the gorgeous evening. The kids were arguing just a little bit, and my son was wondering why the gnocchi were such a weird color, but he enjoyed every last one!
Our Expert Tips
1. Roast the Beets and Potatoes
- Why? Roasting concentrates the flavor and reduces excess moisture.
- Wrap the beets and potatoes in foil and roast them (around 400°F/200°C) until fork-tender. Avoid boiling-they absorb too much water and will make the dough sticky.
2. Let Everything Cool Before Mixing
- Cool the roasted beets and potatoes slightly before mashing. Hot ingredients can create steam, adding unwanted moisture to your dough.
3. Use a Potato Ricer or Fine Grater
- For the lightest gnocchi, use a ricer for the potatoes and finely grate or purée the beets (you can use a food processor, like I did).
- The finer the mash, the smoother your dough will be-no lumps!
4. Add Flour Gradually
- Start with less flour than you think-then add more only if the dough feels too sticky. Too much flour = tough, dense gnocchi.
- For 1 lb (450g) of potatoes, you'll typically need 1 to 1 ¼ cups (120-150g) of flour.
5. Don't Overwork the Dough
- Gently knead until just combined. Over-kneading develops gluten, which makes gnocchi chewy instead of pillowy.
6. Test One Gnocchi First
- Before rolling and cutting the entire batch, boil one small gnocchi. If it falls apart, the dough needs a bit more flour.
7. Dust with Semolina for Better Handling
- After shaping, lightly dust your gnocchi with semolina flour instead of all-purpose to help them hold shape and not stick together.
8. Freeze in a Single Layer
- Not cooking all at once? Freeze gnocchi on a baking sheet in a single layer. Once frozen, transfer to a bag or container. Boil straight from frozen-no need to thaw!
9. Keep the Sauce Simple
- Let the beet flavor shine! Try brown butter + sage, or goat cheese + lemon zest. A dollop of ricotta is also dreamy.
10. Serve with Texture
- Balance the soft gnocchi with something crunchy like toasted walnuts, crispy sage, or a sprinkle of Parm for contrast.
What to Serve with this recipe
This vibrant beet gnocchi recipe pairs beautifully with these Italian side dishes:
- Simple Italian Green Salad - A fresh, crisp side salad.
- Rosemary Focaccia - Perfect for soaking up extra sauce!
- Italian Cucumber and Tomato Salad - Really simple to make and fresh!
- Panzanella Toscana - A very simple and flavorful Tuscan salad.
How to cook homemade gnocchi
- Cook in boiling/salted water.
- Don't stir while cooking or they will stick
- They will float to the top when they are ready.
FAQ's
Mash while hot, but let them cool before adding flour.
Don't overwork the dough or it will become dense.Use starchy potatoes (Russet or Yukon Gold).
Use just enough flour to form a soft dough.
Yes! To save time, you can use pre-cooked beets, but roasting fresh beets yields a richer flavor.
Beet gnocchi cooks in 1-2 minutes. Once they float to the surface, they're ready to be removed.
Yes! Place uncooked gnocchi on a floured baking sheet and freeze. Once solid, transfer to a freezer-safe bag. Cook from frozen (do not thaw).
Yes! Beets are high in antioxidants, fiber, and essential nutrients. Pairing them with a light butter or olive oil sauce keeps this dish nutrient-rich and balanced.
Some other recipes you'll love:
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📖 Recipe
Beet and Potato Gnocchi (Gnocchi di Barbabietola)
Ingredients
Gnocchi
- 2 baking potatoes
- 2 medium beets
- 2 egg yolks
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-½ to 2-½ cups flour
Instructions
Roast the Beets & Prepare the Potatoes
- Preheat oven to 400ºF (200°C).Wrap the beets in aluminum foil and roast for 75 minutes until fork-tender.Boil the potatoes (with skins on) in salted water until very soft, about 30-40 minutes.Once cooled, peel the beets and potatoes and mash them separately. Use a ricer for the potatoes if available.Puree the beets in a food processor until smooth.
Make the Gnocchi Dough
- On a floured surface, combine the mashed potatoes and beet puree in a mound.Make a well in the center, then add the egg yolks, salt, and pepper.Slowly mix in ½ cup flour at a time, folding gently with your hands.Continue adding flour until the dough is soft but not sticky. Be careful not to overwork the dough..
Shape the Gnocchi
- Divide the dough into 8 sections and roll each into a rope (about ½-inch thick).Cut into ¾-inch pieces and roll each piece on a fork or gnocchi board to create ridges.Place on a floured baking sheet and dust with extra flour to prevent sticking.
Cook the Gnocchi
- Bring a large pot of salted water to a boil.Add gnocchi in batches and cook until they float to the surface (about 1-2 minutes).Remove with a slotted spoon and toss immediately with sauce.
- At this point, you can freeze them on the baking sheets or cook them. Cook them in simmering hot water until the gnocchi rise to the water surface. Give them another minute in the water and remove them from the water. Toss them with olive oil. If you don't eat until later that day, you still need to cook them, coat with olive oil and refrigerate until time to eat. Right before you eat, reheat the gnocchi with hot water for 30 seconds.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Recipe Notes
- Roast, don't boil: Roasting the beets and potatoes intensifies their flavor and prevents the dough from becoming too wet.
- Let veggies cool: Cool your beets and potatoes slightly before mashing to avoid steam making the dough sticky.
- Use a ricer or grater: For light, lump-free gnocchi, pass the potatoes through a ricer and blend or finely grate the beets.
- Start with less flour: Add just enough flour to bring the dough together-too much makes gnocchi dense.
- Work dough gently: Don't over-knead. Handle just enough to form a smooth dough.
- Test before shaping: Boil one gnocchi first. If it falls apart, your dough needs a bit more flour.
- Semolina tip: Dust with semolina instead of all-purpose flour to prevent sticking and hold shape better.
- Freezer-friendly: Freeze shaped gnocchi on a tray, then store in a bag. Boil straight from frozen-no need to thaw.
- Simple sauces work best: Try brown butter and sage, goat cheese with lemon zest, or just a drizzle of olive oil and Parmesan. See the recipe above in the post for the butter/sage sauce with tomatoes (optional).
- Flavor boosters: Add a pinch of nutmeg or fresh herbs, for variation.
What a fabulous recipe! I love beets as well, but have never used them this way. I have filled ravioli with them, but I love what the beets do to the color! You could really make these for a special occasion!!
Hi Mimi-Thank you!! Yes, the beets add such a stunning surprise of color to so many things! Hope you have a great rest of your week!