Beetroot Gnocchi with Garlic Sage Butter
Beetroot Gnocchi with Garlic Sage Butter is a vibrant and comforting dish that combines sweet roasted beets with fluffy gnocchi, all enveloped in a rich garlic sage butter sauce. This visually stunning meal not only delights the palate but also provides a feast for the eyes. Perfect for cozy dinners or special gatherings, this recipe transforms simple ingredients into an unforgettable culinary experience that will impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup roasted beet puree (about 2 medium beets)
- 1 large egg
- 1½ cups all-purpose flour
- 1 tsp salt
- 4 sage leaves, fresh
- 4 tbsp unsalted butter
- Freshly cracked black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap whole beets in foil and roast for about 45 minutes until tender. Let cool, then peel and puree.
- In a mixing bowl, combine beet puree, egg, and salt. Gradually mix in flour until a soft dough forms; avoid overworking it.
- Dust a countertop with flour. Divide dough into small pieces, roll into ropes about half an inch thick, and cut into bite-sized pieces. Pinch each piece with a fork.
- Boil salted water; add gnocchi in batches. Once they float to the surface, they are ready.
- In a skillet over medium heat, melt butter until bubbling. Add sage leaves until crispy; then add garlic and sauté until fragrant.
- Toss cooked gnocchi in the skillet with the butter sauce and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 298
- Sugar: 3g
- Sodium: 235mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 62mg
Keywords: For added texture, consider mixing in nuts like walnuts or swapping sage for thyme. Store leftovers in an airtight container for up to three days and reheat gently.