Beet Gnocchi With Brown Butter and Sage

Delight in the sophisticated simplicity of these homemade gnocchi. Crafted from beets and potatoes, these colorful clouds offer a comforting texture and a slightly sweet and earthy flavor. Warmed by a rich brown butter sauce and garnished with crispy fried sage leaves and a sprinkle of Parmesan, this dish is sure to impress any pasta lover, including yourself!

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Beet Gnocchi With Brown Butter and Sage

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Servings 4

Calories 514 kcal

Author Chad Montano

Ingredients

• 1 large russet potato peeled, sliced into chunks
• 2 small red beets peeled, sliced into chunks
• 2 cups all-purpose flour
• 3 Tbsp. butter
• Fresh sage leaves
• Fresh parmesan cheese
• Splash olive oil
• Sea salt

Instructions

1. Fill large pot with 3-4 inches water and heat to medium-high heat. Stir in several pinches salt and add potato and beet; Cook 10-12 minutes or until fork tender.
2. In colander, strain vegetables and let steam dry a few minutes.
3. To food processor, add just the beets and a pinch of salt and pulse until smooth, stopping to scrape sides with spatula.
4. To large mixing bowl, add potatoes and mash.
5. Add pulsed beets to bowl with potatoes and, using gloved hands, mix well. Add 1 cup flour and mix well. Add 1/2 cup flour and mix. The consistency should be a little sticky.
6. Roll dough into ball and place on floured work surface. Begin to knead dough for few minutes adding pinch of flour every so often to avoid sticking.
7. Once dough is ready, cut into 4 equal pieces. Roll out each piece into long snake-like shape about 1/2- inch thick and slice each roll into 2-inch pieces.
8. In well-salted pot of boiling water, add gnocchi in small batches and cook until they begin to float, about 2-3 minutes. Remove to plate.
9. To pan over medium heat, add 3 tablespoons butter and splash of olive oil. Stir and cook over medium-low heat for a few minutes until browned but not burnt.
10. Transfer gnocchi to pan with brown butter sauce and cook about 1-2 minutes per side. Continue until all gnocchi are browned. Transfer to plate.
11. Drop a few sage leaves into brown butter sauce and cook for 1 minute until crispy.
12. Add portion of gnocchi to 4 bowls. Top with brown butter sauce, grated Parmesan cheese and fried sage.

Recipe Notes

Try your hand at this gnocchi dish with ingredients from Vitacost.

Nutrition Facts

Beet Gnocchi With Brown Butter and Sage

Amount Per Serving

Calories 514 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g45%

Trans Fat 0.4g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 32mg11%

Sodium 1740mg73%

Potassium 437mg12%

Carbohydrates 62g21%

Fiber 4g16%

Sugar 3g3%

Protein 13g26%

Vitamin A 389IU8%

Vitamin C 5mg6%

Calcium 175mg18%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.