Bloody Beet Gnocchi Easy Creamy Crispy and Healthy Recipe

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October 16, 2025

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Bloody Beet Gnocchi : Bloody Beet Gnocchi Easy Creamy Crispy and Healthy Recipe

From the Earth to the Heart: A Story of Bloody Beet Gnocchi

Have you ever wondered if you can capture the color of a sunset in a single bite? The kitchen air in my Bend, Oregon home is turning crisp, carrying the scent of pine and the promise of autumn. It’s a season that makes me want to slow down, to pull something beautiful directly from the earth and transform it. That’s the story of this Bloody Beet Gnocchi. The name might sound dramatic, perhaps a little spooky for this time of year, but the truth of it is pure, vibrant, and deeply comforting. I still remember my grandmother, her hands stained a brilliant magenta from the beets she’d pull from her garden. She believed that food should tell a story of where it came from, and beets, with their earthy sweetness and shocking color, have one of the best stories to tell.

This recipe began as a quiet challenge to myself. My kids, Olivia and James, were in a phase where anything green was suspect. So, I went in the opposite direction: a brilliant, captivating red. I wanted to create a dish that was not only delicious but also a feast for the eyes, something that would make them curious. This homemade beet gnocchi recipe is the result of that quest. It’s a bridge between the old world flavors of my Eastern European roots and the modern comfort food my family loves today. Making it is a ritual: the slow roasting of the beets, the therapeutic process of rolling the soft dough, the magic of watching these little pillows float to the surface of the boiling water. It’s a recipe that invites you to be present, to feel the ingredients, and to create something that is so much more than just a meal. It’s a connection to the seasons, to family, and to the simple, profound joy of making something beautiful with your own two hands.

Why You’ll Love This Bloody Beet Gnocchi

This isn’t just another pasta recipe; it’s an experience waiting to unfold in your kitchen. It’s the kind of dish that hushes a dinner table for a moment as everyone takes their first, curious bite. My husband, Ethan, who usually sees the world through a camera lens, says this dish is one of the few things that looks just as magical in person as it does in a photograph. It’s a recipe born from a desire to create connection, and I know it will become a favorite in your home for so many reasons. It captures a little bit of everything I hold dear in cooking: simplicity, beauty, and a whole lot of heart. This is truly a dinner party gnocchi that will have everyone talking.

Visually Stunning and Naturally Colorful: Forget artificial food coloring. The deep, ruby red of this **purple gnocchi** comes entirely from roasted beets. It’s an incredibly impressive vegetarian dish that looks like it came from a high end restaurant but is made with simple, earthy ingredients. It’s perfect for a special occasion, a romantic date night, or even as a fun and spooky dinner idea for Halloween night.
Earthy, Sweet, and Subtly Delicious: If you think you don’t like beets, this recipe might just change your mind. Roasting them brings out their natural sweetness, which pairs beautifully with the creamy ricotta and savory Parmesan. The flavor isn’t overpowering; it’s a gentle, earthy hum beneath a light, pillowy texture. It’s a **unique gnocchi flavor** that is both comforting and sophisticated.
Pillowy Soft and Tender Every Time: My secret to perfect, light as air gnocchi is using ricotta cheese. It creates a much softer and more forgiving dough than a traditional potato gnocchi, making this a wonderful **ricotta gnocchi** recipe for beginners. You’ll be amazed at how these little dumplings melt in your mouth.
A Joyful Way to Eat More Vegetables: This is one of my favorite ways to get a powerhouse vegetable onto my family’s plates. The vibrant color and delicious taste make it a hit even with picky eaters. It’s a recipe that celebrates the **nutrient rich** qualities of beets in the most delightful way possible.
A Mindful and Rewarding Cooking Project: Making **homemade beet gnocchi from scratch** is a beautiful way to spend an afternoon. The process of rolling the dough and cutting the little pillows is rhythmic and meditative. It’s a chance to slow down, get your hands a little messy, and connect with your food in a meaningful way.
Incredibly Versatile for Sauce Pairings: While these gnocchi are stars on their own, they welcome a variety of sauces. From a simple **brown butter sage sauce** that lets their flavor shine to a creamy, tangy goat cheese sauce, the possibilities are endless. I’ve shared my favorite pairings below to get you started!

Ingredients for Bloody Beet Gnocchi

The beauty of this recipe lies in its simplicity. We’re taking a handful of wholesome, humble ingredients and turning them into something truly extraordinary. Each one plays a crucial role in creating the final, pillowy masterpieces.

Beets: About 1 pound (450g) of fresh, raw beets. This will be about 2 to 3 medium beets. They are the heart and soul of this **beet gnocchi recipe**.
Whole Milk Ricotta Cheese: 1 cup (250g), drained of any excess liquid. Good quality, creamy ricotta is key for a light texture.
All Purpose Flour: 1 cup (120g), plus more for dusting. We want just enough to bring the dough together without making it tough.
Grated Parmesan Cheese: ½ cup (50g), finely grated. This adds a salty, savory depth of flavor.
Large Egg: 1, lightly beaten. This acts as a binder.
Salt: 1 teaspoon, plus more for the pasta water.
Black Pepper: ½ teaspoon, freshly ground if possible.

For the Simple Brown Butter Sage Sauce:

Unsalted Butter: 6 tablespoons.
Fresh Sage Leaves: A small handful, about 10-12 leaves.
Optional Toppings: Crumbled goat cheese, toasted walnuts or pistachios, and extra Parmesan cheese for serving.

How to Make Bloody Beet Gnocchi

Here is where the magic begins. Take a deep breath, put on some music, and let’s create something beautiful together. Think of these steps less as a strict mandate and more as a friendly conversation between us. I’ll walk you through everything, and I promise, you’ll feel like a kitchen artist by the end.

Step by Step Instructions

Roast the Beets: First, preheat your oven to 400°F (200°C). Wash and scrub your beets well, trim the leaves and roots, and wrap each one loosely in aluminum foil. Place them on a baking sheet and roast for 50-60 minutes, or until they are easily pierced with a fork. The kitchen will start to fill with a lovely, sweet, earthy scent. Once they’re cooked, let them cool just enough so you can handle them.
Prepare the Beet Purée: When the beets are cool enough to touch, the skins should slip off easily with your fingers or a paper towel. This part is fantastically messy and will stain your hands a glorious pink, so wear gloves if you wish! Chop the peeled beets and place them in a food processor or high speed blender. Blend until you have a completely smooth, vibrant purée. You should have about ¾ cup of purée. Measure it out and let it cool to room temperature. This **beet puree in gnocchi** is what gives us that incredible color.
Make the Gnocchi Dough: In a large bowl, combine the cooled beet purée, the drained ricotta cheese, the grated Parmesan, the beaten egg, salt, and pepper. Mix until everything is well combined and you have a beautiful, uniformly pink mixture. Now, add the flour. Start by stirring it in with a wooden spoon or spatula until a soft, slightly sticky dough forms. Be careful not to overmix; we’re just looking to bring it all together. The dough will feel like a soft cloud.
Shape the Gnocchi: Turn the dough out onto a well floured surface. Lightly flour your hands and gently knead the dough for just a minute until it’s smooth. It will still be soft. Divide the dough into four equal pieces. Working with one piece at a time, roll it into a long rope about ¾ inch thick. Use a bench scraper or knife to cut the rope into ¾ inch pieces to form your little gnocchi pillows. If you want to add the classic ridges (which are great for catching sauce!), you can gently roll each piece over the back of a fork’s tines. Place the finished gnocchi on a lightly floured baking sheet, making sure they don’t touch. Repeat with the remaining dough.
Cook the Gnocchi: Bring a large pot of heavily salted water to a rolling boil. Gently drop the gnocchi into the water in batches. Don’t overcrowd the pot! Within a minute or two, the gnocchi will begin to float to the surface. This is how they tell you they’re done. Let them cook for about 30 seconds more after they float, then remove them with a slotted spoon.
Finish in the Sauce: While the gnocchi are cooking, you can make the sauce. In a large skillet over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown and smells amazing. Add the fresh sage leaves and let them sizzle and crisp up for about 30-60 seconds. Transfer the cooked gnocchi directly from the pot into the skillet with the brown butter. Gently toss to coat everything. Serve immediately, topped with your favorite garnishes.

Pro Tips & Variations

Over the years, I’ve made this Bloody Beet Gnocchi countless times, and each time I learn a little something new. These are the small bits of wisdom I’ve gathered, the kind of tips you’d share with a friend over a cup of coffee. I hope they help make your gnocchi making experience even more joyful and successful.

Don’t Overwork the Dough: This is the golden rule of gnocchi making. The more you knead or mix the dough after adding the flour, the more gluten you develop, which leads to tough, chewy gnocchi instead of light, pillowy ones. Mix just until the dough comes together, and handle it gently.
Ensure Your Ricotta is Well Drained: Excess water in the ricotta is the enemy of light gnocchi. It will make your dough sticky and force you to add more flour, resulting in a denser final product. To drain it, simply place it in a fine mesh sieve set over a bowl in the refrigerator for a few hours or even overnight.
Roast, Don’t Boil the Beets: Roasting the beets concentrates their flavor and natural sweetness while removing excess moisture. Boiling them will waterlog the beets, leading to a less flavorful and stickier dough. This is a crucial step for the best **beet gnocchi recipe**.
Flour is Your Friend (in Moderation): Keep your work surface, hands, and the dough ropes lightly floured to prevent sticking. However, try to corporate as little extra flour into the dough as possible. The less flour you use, the lighter and more tender your gnocchi will be.

Delicious Variations to Try:

Vegan Beet Gnocchi: For a wonderful **plant based beet gnocchi**, you can easily adapt this recipe. Use a high quality, thick vegan ricotta (a tofu or cashew based one works well) and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes). Ensure your Parmesan is a vegan variety. This creates a fantastic **vegan beet gnocchi** that everyone can enjoy.
Gluten Free Beet Gnocchi: To make this gluten-free, substitute the all-purpose flour with a good quality measure for measure gluten free flour blend that contains xanthan gum. The texture will be slightly different but still absolutely delicious.
Add Herbs to the Dough: For an extra layer of flavor, try mixing 2 tablespoons of finely chopped fresh herbs into the dough. Fresh dill is absolutely divine with beet, as are chives or a little bit of fresh thyme.
Sauce Explorations: While the **brown butter sage sauce** is classic, don’t stop there! These gnocchi are incredible with a creamy Gorgonzola sauce, a tangy goat cheese and lemon sauce, or even a simple pesto. Consider pairing this dish with one of our other holiday favorites, like these Jack-O-Lantern Mac and Cheese Cups for a full themed menu.

Serving Suggestions

A dish as special as this colorful gnocchi deserves to be presented beautifully, surrounded by flavors that complement its unique character. When Ethan and I sit down to enjoy this meal, we like to keep the accompaniments simple to let the gnocchi be the star of the show. Here are some of our favorite ways to serve it, turning a simple dinner into a memorable occasion.

- The Perfect Toppings: A finishing touch can elevate the entire dish. I love a generous crumble of tangy, creamy **goat cheese** over the top. The contrast with the sweet, earthy beet is divine. **Toasted walnuts** or pistachios add a much needed crunch and nutty flavor. And of course, a final grating of Parmesan and a few fresh dill sprigs for freshness is never a bad idea.

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A Simple Green Salad: Because the gnocchi is rich and comforting, a simple, bright side salad is the perfect counterpoint. I like to toss arugula or mixed baby greens with a sharp lemon vinaigrette, some shaved fennel, and maybe a few orange segments. The acidity cuts through the richness of the butter and cheese beautifully.
Roasted Vegetables: To lean into the earthy flavors of the season, serve the gnocchi alongside simple roasted vegetables. Asparagus spears drizzled with olive oil and a little salt, or roasted broccolini with a squeeze of lemon are both wonderful choices.
Wine Pairing: For a white wine, a crisp, dry Sauvignon Blanc or a Pinot Grigio will complement the earthy notes of the beet. If you prefer red, a light bodied Pinot Noir from our home state of Oregon is a perfect match, as its berry notes and earthy undertones echo the flavors in the gnocchi.
As Part of a Themed Meal: If you’re making this for a fun Halloween dinner, consider serving it alongside another spooky but delicious dish. It would be wonderfully dramatic next to our Witch’s Brew Soup, creating a meal that’s both festive and gourmet.

Storage & Reheating

One of the best parts about this recipe is that you can make it ahead of time, which is a lifesaver for busy weeknights or when planning a dinner party.

Storing Uncooked Gnocchi: You can store the uncooked gnocchi on the floured baking sheet in the refrigerator for up to a few hours. For longer storage, it’s best to freeze them.
Freezing: To freeze, arrange the uncooked gnocchi in a single layer on a parchment lined baking sheet. Place the sheet in the freezer for 1-2 hours, or until the gnocchi are frozen solid. Once frozen, you can transfer them to a freezer safe bag or container. They will keep for up to 2 months. Cook them directly from frozen; just add an extra minute or two to the boiling time.
Storing Leftovers: Store any leftover cooked gnocchi (with sauce) in an airtight container in the refrigerator for up to 3 days.
Reheating: The best way to reheat leftover gnocchi is in a skillet over medium low heat. Add a splash of water or broth to help loosen the sauce and gently heat until warmed through, being careful not to overcook them.

FAQ about Bloody Beet Gnocchi

I love the questions that pop up in my inbox and comments after I post a new recipe. It feels like we’re all in the kitchen together. Here are some of the most common questions I get about this beautiful beet gnocchi.

1. Why are my gnocchi tough and chewy instead of soft?
This almost always comes down to one thing: overworking the dough. Once you add the flour, your goal is to mix it as little as possible. Too much kneading develops the gluten in the flour, which turns your light, delicate gnocchi into dense, chewy dumplings. Handle the dough with a light touch!
2. Can I make this gnocchi without ricotta cheese?
While this specific recipe is a **ricotta gnocchi** and relies on it for its light texture, you can certainly make **beet gnocchi without potato** or ricotta. A more traditional approach would use baked and riced potato instead of ricotta. The texture will be a bit denser and the process is more involved, but it is also delicious.
3. What does beet gnocchi actually taste like? Will it just taste like beets?
This is a great question! The beet flavor is definitely present, but it’s not overpowering. Roasting brings out the beet’s natural sweetness, which is beautifully balanced by the salty Parmesan and creamy ricotta. The flavor is best described as subtly sweet, earthy, and savory. When paired with a sauce like brown butter and sage, the overall taste is rich, comforting, and very well balanced.
4. Can I use canned or pre-cooked beets to save time?
I truly recommend using fresh, raw beets for this recipe. Canned or pre-cooked beets are often packed in water or vinegar, which adds excess moisture and can alter the flavor, making your dough too wet and giving the gnocchi a slightly pickled taste. Roasting fresh beets from scratch yields the best flavor and texture.
5. Can I use other vegetables to make colorful gnocchi?
Absolutely! This is one of my favorite things to experiment with. You can follow the same basic principle with other roasted and puréed vegetables. Roasted sweet potato or pumpkin makes beautiful orange gnocchi, and steamed, well squeezed spinach makes for a vibrant green gnocchi. It’s a fantastic **how to dye pasta naturally** technique.

Final Thoughts on Bloody Beet Gnocchi

There is something profoundly satisfying about this recipe. It’s a process, a small journey that begins with a humble, dirt covered root and ends with a plate of stunning, jewel toned pillows that taste of the earth and the heart. This Bloody Beet Gnocchi is more than a meal in our house; it’s a story, a splash of color on a gray day, and a reminder that the most beautiful things often come from the simplest places. It’s the feeling of connection I’m always chasing in the kitchen.

I hope you find as much joy in making it as I do. I hope you get your hands a little pink, feel the soft dough give way under your fingers, and watch with a small sense of wonder as the little dumplings pop up to the surface. Cook it for someone you love, or just for yourself as an act of creative self care.

If you make this recipe, I would be so thrilled to see it! Please leave a comment and a rating below to let me know how it turned out, or tag me on social media. And don’t forget to save this recipe to your favorite Pinterest board so you can find your way back to it again. From my kitchen in Bend to yours, I wish you happy, heartfelt cooking.