Beet and Potato Gnocchi (Gnocchi di Barbabietola)

A white plate with a serving of vibrant beet and potato gnocchi garnished with fresh sage leaves, set against a dark background.

Beet and Potato Gnocchi (Gnocchi di Barbabietola)

Soft and fluffy Beet and Potato Gnocchi are the perfect weekend cooking project. These vibrant and delicious gnocchi pair perfectly with a butter sage sauce.

Prep Time1 30

Cook Time7

Total Time1 37

Course: Dinner

Cuisine: Italian

Keyword: gnocchi

Servings: servings

Calories: 219kcal

Author: Lora

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.

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.

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