Beet Ricotta Gnocchi

This Valentine’s Day I’m feeling alllll things pasta, starting with this bright pink, fluffy and gorgeous beet ricotta gnocchi. Gnocchi is no longer reserved for potatoes – you can get a fluffy, pillowy, puffy pasta with a few tricks and techniques, and this vibrant pasta proves it.

I’m so in love with the color and flavor of this pasta, and while it is a bit of work, it’s so fun to make with your own hands. Plus the sauce and finishing is super simple and quick, so you can have it all put together shortly after you finish shaping the gnocchi!

Let’s talk about gnocchi

What is gnocchi?

Traditionally, gnocchi are small Italian dumplings made of potatoes, semolina flour, egg and occasionally cheese and other add-ins. They are typically served like pasta, in a sauce of some form that is finished on the stove. They are light and fluffy and absolute heaven, but they do take a bit of practice to make.

What makes this different from traditional gnocchi?

Unlike the original gnocchi recipes, we are completely omitting the potato and opting for puréed beets. This changes the texture and flavor of the gnocchi, and also changes the process slightly. But the results are worth it – we are left with bright pink, slightly sweet, delicious gnocchi that feel like little dumpling pillows.

Ingredients you will need for this beet ricotta gnocchi

Here is everything you will need for this recipe:

• 180 grams beets
• 1 large egg
• 55 grams ricotta
• 180 grams flour, plus more for kneading
• 1/2 tsp salt

How to prepare the beets

In order to purée these beets, you need them as soft as possible. I recommend roasting them at 375F for 45-60 minutes or until they are soft. If you want to do this ahead of time, you can totally cook the beets then store them in the fridge to use in this recipe at a later date.

How to make the gnocchi dough

There are a few quick steps to make the gnocchi dough – here is the top-line:

• Let the beets cool slightly before adding them to a blender with the egg. Blend until smooth.
• In a bowl, combine the beet purée, the ricotta, the flour and the salt. Begin mixing with your hand until a rough, soft dough forms.
• Move this dough onto a floured surface and lightly knead it for 1-2 minutes, just enough to form a ball.
• Wrap the ball in cling wrap and let it rest for 15-20 minutes. Then cut the ball into 4 pieces and roll them out into long tubes. Cut the tubes into 1′ pieces to create gnocchi.

**Note that this dough will be very soft when you are working with it, and that’s what provides the fluff! Think of its tenderness as a good thing when you shape and knead it.

Shaping the beet gnocchi

I’ve found the best way to shape gnocchi is to roll it into small, long tubes before cutting. Sometimes this gets tricky on a floured surface, especially with the beet ricotta gnocchi which is very tender. If you are having trouble rolling out the gnocchi, dust a little bit of flour OFF your work surface to help get some traction.

It also helps to work with smaller portions of dough as you shape, it gives you more control as you form the beet gnocchi dumplings.

Ingredients you will need for the sauce

Once the gnocchi is cut, all you have to do is boil. So the next thing to worry about is the sauce. Here is what you need:

• 1/2 cup freshly grated parmesan cheese
• 1 small handful parsley leaves
• 3-4 sprigs of dill, sprigs removed
• 1/4 cup reserved pasta water
• 1/2 lemon for juice
• Salt & pepper to taste

How to bring this recipe together

This recipe is best done with the same pot, so first boil the gnocchi, drain the pot and then finish the gnocchi in the same pot on low heat. Here is a breakdown of how to make the sauce and how to garnish the beet ricotta gnocchi:

• Bring a pot of water to a boil, salt the water and add the gnocchi. Cook until the gnocchi float to the top, about 5-6 minutes. Use a slotted spoon to remove them from the pot, and then reserve 1/4 cup of the pasta water.
• Drain the pot, then return it to low heat. Add back the gnocchi, then add the parmesan, pasta water and lemon juice. Season to taste. Toss in the parsley and dill and give a quick stir before serving.
• Garnish with more parmesan and herbs and serve warm 🙂

Looking for other pasta recipes?

I have a few that are less hands-on, but still just as delicious!

And that’s it for this beet gnocchi recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3