Beetroot Ricotta Gnocchi in a Brown Butter Gorgonzola Sauce. Soft, pillowy ricotta gnocchi with the unmistakable color and flavor of the beetroot, in a creamy-dreamy brown butter gorgonzola sauce.
Song of the day: Dreamers by The Royal Foundry
Potato Gnocchi
Making gnocchi might seem like an easy task, but in fact, it is easier to make them wrong than right.
What I've learned from my mother and grandma, the only ingredients required to make potato gnocchi are potatoes and flour. No eggs. The eternal dilemma of adding or not an ingredient is typical of some classic Italian dishes and their Region of origin. Adding or not eggs can cause heated debates among grandmas and moms throughout Italy. My mom, and actually all my relatives, swear that with the addition of the egg the gnocchi become harder and chewier. I like my mom's gnocchi, they are light and tender and taste like a soft pillow made of potatoes.
Ricotta Gnocchi
Easier and more foolproof to make, ricotta gnocchi are a great alternative. Unlike our Basil Ricotta Gnudi, these light and delicious Beetroot Ricotta Gnocchi do not have any eggs among the ingredients.
Beets
Ingredients that start with beautiful, homegrown, beets, from my in-laws garden. And you can't get any more organic than that in our book. That harvest mid-October Sunday we had so much fun pulling out carrots and beets from the ground! At the end, we were tired, with sore hands, legs, knees, and backs, but happy. The crop had been fantastic!
The other ingredients
Other than beets, the other ingredients to make beetroot ricotta gnocchi are:
- ricotta, one of my favorite cheeses to eat and to use in cooking and baking. TIP: drain the ricotta in a colander, if too liquid.
- Parmigiano, another staple in our fridge;
- lemon zest, just a touch but it uplifts all the flavors so nicely;
- type 00 flour (or all-purpose)
Adding the flour is the tricky part
If you are Italian you know, and if you are not you might have read it in one of my posts, when it comes to adding flour, the Italian moms and grandmas are very vague on the amount. If you ever have the possibility to read an Italian mom's handwritten recipe book, you will find, more often than not, the sentence "farina quanta se ne prende", that translates into "flour, as it takes", or the letters q.b. after the mention of salt and sugar, that stands for "quanto basta" that is, "just enough". But how much is just enough? And how are you supposed to know if I put too much or too little?
A sensory experience
Trust me, you know. Cooking and baking are also sensorial experiences. All the senses play an important role when choosing the ingredients. For example, when you're at the Farmers markets and you touch or smell fruits and vegetables to feel their ripeness. Also, when you are peeling, cutting, chopping, or slicing. More importantly, when you're hand working dough, both sweet and savory, when no written recipe can tell you what you need to feel with your hands.
Preparing the beets
Wash, peel and boil the beets (we chose smaller ones for a faster cooking and a sweeter/less earthy flavor). Then, puree them in a food processor or use a ricer. If using a food processor, like us, use a bit of water to help the blades puree the beets. TIP: If your beets are too watery, let them drain in a colander before adding them to the ricotta to make the mixture.
Make the dough
In a small bowl, work the ricotta with the Parmigiano, a pinch of salt, and the grated lemon zest. I love the smell of the freshly grated lemon zest, so enlivening! Then add the pureed beets and this creates a beautiful, vivid fuchsia color. Transfer the mixture to a wood work surface dusted with flour. Now is the time where you add the flour a little at a time. I gave you an approximate amount but I strongly recommend "feeling" if the dough has reached the right consistency. A consistency that has to be workable but still remains a bit sticky (not too much) and light.
Let the dough rest, then shape the gnocchi
Let the dough rest in the fridge for just 15 minutes. It helps with the texture and consistency. Then, cut a piece of dough at a time, and roll it into a long roll. After, with a knife or bench scraper, cut the gnocchi. This activity takes me back to all the times I helped my mamma and nonna make gnocchi. Only this time it was Loreto and I, in our kitchen in Canada, trying to recreate an Italian dish to keep it alive. He rolled the dough, and cut it into 1,5 cm gnocchi. And I passed them on the wooden gnocchi board I purchased at Eataly in Rome.
No gnocchi board? No problem
You have few options and they're all good:
- make round gnocchi shaping pieces of dough in between your hands;
- cut them like we did and leave it like that;
- use a fork to create the ridges, or
- use your finger to create a small indentation in the dumpling.
The importance of ridges or "dimples"
As with the dried pasta, the ridges create a textural element. Thus, the sauce can stick to the pasta better than on a smooth surface. Equally, the dimples are where the sauce is going to sit and those pools of sauce would very welcome.
Remember to lay the gnocchi on a well floured baking sheet. Also, dust some more flour on top. Try to dust off some of the flour when it is time to cook them.
Cooking the gnocchi
Have a pot of salted water on a boil, add the gnocchi gently to the pot in batches. Pay attention not to splash yourself with hot water.
Gnocchi (as most of the homemade pasta), do not take long to cook. When they come to the surface, allow one more minute, then they're ready to scoop out.
Do not drain them like you would do with dried pasta, they are delicate and they require a slotted spoon. We have a hand-woven willow pasta drainer we bought in Italy that we use specifically for homemade pasta.
The sauce
You can make the sauce as the gnocchi are cooking. It is pretty easy and fast. In a large non-stick pan add butter, sage, gorgonzola and Parmigiano. Let slowly melt, and the sage crisp up a bit. Then, drain the gnocchi with a colander and add to the pan with a touch of the cooking water. That keeps the gnocchi moist and the sauce creamy.
Optional: omit the Gorgonzola, if you do not like it, and make a simple brown butter sage sauce.
Pin it for later
The taste test
Now for the best part: tasting! The first thing that captivates you is the texture. These beetroot ricotta gnocchi are incredibly light, filled with plenty of little air pockets that help this morsel break apart in your mouth. A beautiful dance of flavors happens between the creamy sauce and the subtle earthy richness of the beetroot. And that crispy sage comes in to give a bit of spice to the mix.
There are many of you out there that don't like beets, because of their earthiness. Anyway, we think that this Beetroot Ricotta Gnocchi can be a favorite in your household. Plus, who can resist that gorgeous color??
Buon Appetito!
PrintBeetroot Ricotta Gnocchi in a Brown Butter Gorgonzola Sauce
Beetroot Ricotta Gnocchi in a Brown Butter Gorgonzola Sauce. Soft, pillowy ricotta gnocchi with the unmistakable color and flavor of the beetroot, in a creamy-dreamy brown butter gorgonzola sauce.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 generous servings 1x
- Category: Main, Vegetarian
- Method: Cooking
- Cuisine: Italian
Ingredients
- 180 g cooked beets
- 200 g ricotta
- 3 tablespoon grated Parmigiano
- 1 small lemon, the zest
- pinch salt
- 140 g flour + more for dusting the surface while working
For the sauce:
- 3 tablespoon salted butter
- 60 g Gorgonzola (or Taleggio, Fontina)
- 2 tablespoon Parmigiano
- 6 sage leaves
Instructions
- Wash and peel the beets, then boil them in large pot for about 20 minutes or until fork tender (our were small beets).
- Once cooked, drain then put them in a food processor with a touch of the cooking water. Puree finely, then let cool.
- In a medium bowl mix the ricotta cheese with the Parmigiano, a pinch of salt, and the lemon zest. Add the beetroot puree and mix again.
- Transfer the puree on a floured working surface and add the flour, a little at a time, kneading slowly, until all absorbed and you get a soft and malleable ball of dough.
- Let it rest in the refrigerator for about 15 minutes.
- Dust a work surface with flour and transfer the dough onto the board.
- With a sharp knife or bench scraper, cut a slice of dough approximately ¼ inch thick and roll the slice into a long thin roll approx ½ inch diameter, then cut it into 1 inch pieces.
- Using a wooden gnocchi board lightly dusted with flour, roll the gnocchi off the board creating a ridged texture. It may take a few tries to get the feel of how much pressure you need to use (you can also a fork, or simply roll the pieces into a ball).
- Transfer the gnocchi onto a floured baking sheet and sprinkle some more flour on top.
- Bring a large pot of salted water to boil, add the gnocchi gently a few at a time and cook them for about 4 minutes. They are ready about 1 minute after they've come up to the surface.
- While the gnocchi are cooking, prepare the brown butter gorgonzola sauce.
- In a non-stick pan add the butter, the gorgonzola cut into cubes, and a few sage leaves. Add the Parmigiano and melt well until a soft creamy consistency is obtained.
- Drain the gnocchi with a slotted spoon and add them to the pan with the sauce, adding maybe a touch of the cooking water if the sauce is too thick.
- Plate and enjoy right away.
Notes
If you don't have a wooden gnocchi board you can use a fork and rolling the gnocchi off the back side of the fork. Or simply roll the pieces of dough between your hands into small balls.
I love baking and kneading dough because it takes me to a happy place in my soul.
Cathy says
I enjoy reading about your Italian experiences, and I love that you've made this with beets! It looks delicious!
Thank you Cathy! So glad you enjoy our posts. These gnocchi are pretty and so good!
Denise from Urb'n'Spice says
These beetroot ricotta gnocchi are gorgeous to look at and I am sure so delicious with that lovely sauce. Thank you for sharing such wonderful food memories of the mamas and nonnas teaching their way of preparing and cooking beautiful simple food. I love those stories.
The sauce is just the right compliment to the gnocchi! Thank you for taking the time to read, I love sharing my stories with all of you!
Dana Sandonato says
These are so pretty! I really want to make gnocchi, just haven't gotten around to it yet. But this totally has me inspired. It's certainly never looked easy — maybe a little tedious even. But I've made my share of homemade pierogi so I'm no stranger to tedious kitchen tasks and damn, the reward after? Worth it 🙂
Hi Dana! Unfortunately gnocchi are not as easy as one might think. Everyone can make them, is to get the right consistency that is the thing to master. The ricotta gnocchi are a little easier to make right, and so tender. Definitely worth it. Thank you!
Gabrielle @ eyecandypopper says
Oh my! I've only made them from scratch a few times, but I can't resist gnocchi! These are so pretty with the beet red. Love this simple recipe and how it could easily be adapted with other vegetables too, like adding some Swiss chard or spinach, and roasted onion. Ok, now I'm drooling even more... haha
Thank you, Gabby! It is delicious, and yes, it would be nice with vegetables like spinach to get a green color. The only thing to pay attention is that any kind of gnocchi do not like watery vegetables (for examples, in potato gnocchi you never use new potatoes for the high water content in them), so i'm thinking we really need to squeeze any residual water left in the spinach 😉 . The problem with gnocchi is the consistency and in order to absorb the water in the vegetables (potatoes or others) one keeps adding flour, contributing to the hardness and chewiness of the gnocchi. P.s. So happy we got to meet you! 🙂
Nicole says
Gnocchi is something I've always been meaning to make, but never have. After reading your post filled with so many wonderful tips, I feel more inclined to try it now. Great recipe! I'll let you know when I get around to trying it. 🙂
Thank you, Nicole! These ricotta gnocchi are a little easier (and forgiving) than the classic potato gnocchi which I haven't made yet, either 😉 . Hope you try them and let me know!
maria says
I, for one, cannot resist the color nor the vegetable... so much so, that at our last visit to the farmers market, we picked up 2 bags of beets!!!
My mom, and grandmother felt the same way about adding eggs to gnocchi (potato or ricotta)... a definite NO! As has been your experience, the addition eggs would be considered as some sort of food crime in my family! Wonderful post with mouthwatering photos... thanks for sharing ♥♥♥
I started liking beets in Canada, never been a fan in Italy and now my family there is starting to consume them because I told them so 😉 . So glad we are on the same boat about NOT adding the eggs to make gnocchi! Thank you so much for your lovely comment!!
Dawn @ Girl Heart Food says
I certainly can't resist that gorgeous colour of beets! And then paired with pillowy gnocchi with brown butter gorgonzola sauce?! Swoon! This looks (and I'm sure) tastes absolutely phenomenal! I remember seeing these on your IG and so happy you've brought us the recipe 😉 Pinned! Have a lovely weekend, you guys!
Thanks so much, Dawn! Hope you're having a great weekend as well! Yes, they are not only pretty but also taste fantastic! 🙂
Mitanti Ghosh says
I did my homemade Gnocchi with potatoes, flour and "eggs". Interesting to know of this version without eggs and with beet. Looks colorful as well. Must try this out 🙂
Hi! I know, Italians are very particular about their recipes which mostly reflect the Regional cuisines 😉 . These ones with ricotta and beets are light and so good, would love for you to try it and tell me about your experience! Thank you!
diversivore says
You guys, this might be one of my favourite posts yet - and that's saying a LOT. First off, love your honesty and upfront introduction to gnocchi. I've made a few batches over the years, but I too have balked at the idea of making my own potato gnocchi. It seems rather daunting - even more so given the distinctive lack of nonnas in my life. But these - the colour, the textures, the flavours - they're incredible. You treat the beets with such respect and reverence, and the gnocchi's so perfectly crafted. I love that gnocchi board to for the record. I've been meaning to get one (or make one, because I love that stuff). And in the end, I'm with you when it comes to the approach - it may not be the old way, but it's a great way. Cheers.
Oh, thank you, Sean! You make us blush (and so happy 😉 ). As I was saying to somebody's, everybody can make gnocchi, to master the right consistency is the problem 🙂 . Since I know the good ones, but I've also tasted many bad ones, I keep doing these ricotta gnocchi which are more forgiving and incredible! 🙂 .
Marisa says
Oh my goodness these gnocchi look amazing and I absolutely love the beet red colour. I am so looking forward to trying them! Beautifully done Nicoletta????
Isn't that color amazing? Nature is perfect! Thank you so much, Marisa!
Amanda (Peppers and Pennies) says
I only recently learned that gnocchi didn’t have to be made with potato and that ricotta is a great type of gnocchi. And now you go an add beets to them! Wow! Love the colouring of these and think they would steal the show in a simple cream soup. Great shots, Friends!
Hi Amanda! Yes! Ricotta gnocchi are a type of gnocchi and so light, fluffy and tender. Plus, these ones with the beets have a gorgeous color 🙂 . Thank you!!
Leslie-Anne says
I totally get the idea of quanto basta - some types of food preparation is all about the feeling of the dough/moisture in the air/size of the farm fresh eggs - it's impossible to quantify all the variables! Loved this post - thanks for a great read!
Thank you so much, Leslie-Anne! It is true, so many variable to quantify, and that's when experience, intuition, and common sense step in.
Cessiah Athorn says
Hi there, I want to make this tomorrow night! I have fresh homegrown beetroots I need to use and was going to make ricotta gnocchi this week anyway - so this is perfect! Just wondering, it says 'cooked beetroot' in the ingredients... is this before or after boiling it? Also would you add any meat to this? My husband loves his meat... could I add chorizo maybe?
Hey Cessiah, that is great! Weigh the beets after boiling them. A suggestion, as I wrote in the post, even if the dough looks soft, refrain from adding too much flour or they will be tough. As for the chorizo, you could add it in the sauce, and make the sauce you and your husband like best.
Cessiah says
I made it tonight and it was a challenge... but it turned out delicious! My husband loved it - he said it was one of the best things I've made. I used blue cheese because I couldn't find gorgonzola. I also added toasted walnuts and some bacon for husband ???? oh and I added some cream to the sauce. Thanks so much for the recipe!
You're welcome! So so happy you both enjoyed the dish! The additions/modifications you made are great. I know, making any kind of gnocchi is a already a challenge, with the beetroots and their moisture, even more. But the result is worth the effort, as you saw 🙂 . Thank you for the feedback!
Pat says
I made these today with my granddaughter (8 years old) we needed a lot more flour to firm up the dough which resulted in a pink pasta dough. The taste was amazing. Delicious is all I can say. The sauce is on my definitely make again list. She loved it without the sauce. Mmmmmm good!!!
Hi Pat, thank you for the feedback! Gnocchi, every kind, ricotta or potato, are the most difficult "pasta dough" to make, because the right texture is a fine balance of light hand work and flour. I am happy you liked them as well as the sauce! Hope your grandaughter had fun!