I started playing with beet gnocchi after a trip to a farmers’ market. Seeing those deep, blood-red bulbs made me think—why not turn them into something more than just salads? It’s a messy, earthy process, but when you get that first crispy bite, it all feels worth it.

Why I Keep Coming Back to This Gnocchi

The combination of earthy beets and the tender bite of gnocchi reminds me of childhood chaos in my grandma’s kitchen. It’s a dish that invites experimentation—adding spices, herbs, or cheese—making each batch a new story. Plus, it’s surprisingly forgiving, forgiving enough for a rushed weeknight while still feeling special.

Breaking Down the Bloody Beet Gnocchi

Beets: Deep, earthy flavor with a sweet edge, making the gnocchi vibrant and colorful.
Ricotta cheese: Adds creaminess and lightness, balancing the earthiness of the beets.
Egg: Binds the dough, ensuring it holds together during cooking.
Flour: Provides structure; use just enough to keep the dough workable.
Salt: Enhances overall flavor, don’t skimp on seasoning.
Butter or olive oil: Used for crisping the gnocchi, adding richness and shimmer.
Lemon zest or herbs (optional): Brightens and freshens the earthy base.

Tools and Equipment for Beet Gnocchi

Oven: Roasts the beets evenly and efficiently.
Food processor or blender: Purees the beets smoothly for the dough.
Large mixing bowl: Combines ingredients comfortably.
Sharp knife: Cuts the dough into gnocchi shape.
Slotted spoon: Gently lifts gnocchi from boiling water.
Non-stick skillet or frying pan: Crisps up the gnocchi after boiling.

Crafting the Perfect Bloody Beet Gnocchi: Step-by-Step

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Roast the beets wrapped in foil for about 45 minutes until tender.

Step 3: Peel the beets once cool enough to handle, then mash or puree until smooth.

Step 4: Mix the beet puree with ricotta, egg, and a pinch of salt in a large bowl.

Step 5: Gradually add flour, kneading gently until a soft dough forms, not sticky but pliable.

Step 6: Divide the dough, roll into logs about 2 cm thick, then cut into bite-sized pieces.

Step 7: Bring a large pot of salted water to a boil. Drop the gnocchi in, and cook until they float, about 2-3 minutes.

Step 8: Sauté the cooked gnocchi in a hot pan with butter or olive oil until slightly crispy and caramelized.

Cooking Checkpoints & Tips to Nail the Gnocchi

Gnocchi float when fully cooked; don’t drain prematurely.
The dough should be soft but not sticky—add flour if needed.
Gnocchi should be golden and slightly crispy after pan-frying, not burnt.
Taste the dough before shaping; it should be mildly seasoned, not bland or overwhelming.

Common Mistakes & How to Fix Them

Dough feels overly sticky and difficult to handle.? TOO STICKY DOUGH? Add a little more flour gradually.
Gnocchi disintegrate in boiling water.? GNOCCHI FALL APART? Seal edges well and don’t overcook.
Gnocchi lack color and crispness.? RATHER PALLID GNOCCHI? Pan-fry longer until edges are golden.
Beet juice makes dough too wet.? BEETS BLEED TOO MUCH? Roast them thoroughly to reduce moisture.

Bloody Beet Gnocchi

This vibrant dish features tender gnocchi made from roasted beets and ricotta, offering a beautiful deep red hue and earthy flavor. The gnocchi are boiled until they float, then pan-fried until crispy on the outside, resulting in a chewy yet crisp final texture. It’s a visually stunning, comforting dish that balances earthiness with richness.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 4

Course: Main Course

Cuisine: Contemporary

Calories: 250

Ingredients Equipment Method Notes

Ingredients

4 medium beets roasted and peeled
1 cup ricotta cheese full-fat for creaminess
1 large egg
1 ½ cups all-purpose flour plus extra for dusting
1/2 teaspoon salt
2 tablespoons butter or olive oil for crisping
zest of 1 lemon lemon zest optional, for brightness

Equipment

Oven
Food processor or blender
Large mixing bowl
Sharp knife
Slotted spoon
Non-stick skillet or frying pan

Method

Preheat your oven to 200°C (390°F). Wrap the beets in foil and roast for about 45 minutes until they’re tender when pierced with a fork.
Once cool enough to handle, peel the beets and cut off the stems. Mash or puree the roasted beets until smooth and vibrant in color.
In a large bowl, combine the beet puree with ricotta cheese, egg, salt, and lemon zest (if using). Mix until well incorporated and the mixture is bright and slightly sticky.
Gradually add the flour to the mixture, folding in gently until a soft, slightly sticky dough forms. It should be workable but not overly sticky; add more flour if needed.
Divide the dough into four equal parts. Roll each into a log about 2 cm in diameter on a floured surface.
Cut each log into bite-sized pieces, about 2 cm long. Lightly dust the gnocchi with flour to prevent sticking.
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.
Using a slotted spoon, carefully lift the cooked gnocchi and set aside.
Heat butter or olive oil in a non-stick skillet over medium heat. Add the cooked gnocchi and cook until they’re golden and crispy around the edges, about 3-4 minutes.
Serve the crispy beet gnocchi hot, garnished with additional lemon zest or herbs if desired. Enjoy the earthy, tender, and crunchy bites!

Notes

Ensure the beets are thoroughly roasted to reduce moisture and prevent the dough from becoming too wet. Adjust flour as needed for the perfect dough consistency. For extra flavor, toss the finished gnocchi with herbs or a light drizzle of balsamic vinegar.

This dish is a reminder that vegetables can be bold and playful, not just side notes. The earthy sweetness of the beets pairs beautifully with the creamy dough and crispy edges. Feel free to tweak the seasonings—maybe a squeeze of lemon or a sprinkle of goat cheese—to make it your own. It’s an imperfect process, but that’s part of the charm.

Daniel Whitaker

Hi, I’m Daniel Whitaker, the voice and recipe developer behind Broth Psychologist. I’m so glad you’re here. This little corner of the internet started as a way for me to share comfort through cooking, but it has grown into something much deeper.