Janneke Philippi

Beet Gnocchi with Whipped Ricotta and Crispy Sage

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
Vibrant Vegetables: 100+ Delicious Recipes Using 20+ Common Veggies
Vibrant Vegetables

By Janneke Philippi

Published 2024

  • About

To make these wonderful gnocchi, I replaced half of the potato in the basic recipe with red beet. You can also use other vegetables like squash, sweet potato, or cauliflower. Depending on the wetness of the vegetable purée, you may need to adjust the amount of flour for a firm, non-sticky dough.

Ingredients

  • 1 red beet (5 ounces/ 200 grams)
  • 1 large starchy potato

Method

SCRUB the beet and the potato. Cook them, unpeeled, in plenty of boiling water for 40–50 minutes until done. Take the potato out of the water halfway through the cooking time. Allow the beet and potato to cool at room temperature for 10 minutes and then peel.

CUT the beet into chunks and purée in the food processor or with the immersion blender. Mash the potato with a pota