Whenever possible, I try to make pasta from scratch at home. One of the easy pasta recipes I found is homemade gnocchi. These little pillows of joy are not only comforting but also incredibly versatile, and no special tools are needed to make them. They are beginner-friendly pasta recipes that even kids can try.
Today, I’m sharing a vibrant and delicious recipe: Beetroot Gnocchi with Garlic Sage Sauce and Toasted Walnuts. The deep ruby hue of the beetroot makes this dish a showstopper, while the earthy flavours of the garlic sage sauce and crunchy walnuts elevate it to a whole new level.
This recipe is flexible enough for a vegan lunch idea, a vegetarian meal prep, or a meat lover’s dinner. Just play around with the toppings and substitute according to your preferences.
Ingredients for Beetroot Gnocchi
- 2 large potatoes (boiled and peeled)
- 1 cup beetroot puree (about 2 medium beetroots, boiled and blended until smooth)
- 2 cups flour (plus extra for dusting)
- 1 tsp salt
Ingredients for Garlic Sage Sauce
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 10-12 fresh sage leaves
- Salt and pepper to taste
- 1 tsp lemon juice
Toppings
- Handful of walnuts, toasted and roughly chopped
- Grated Parmesan cheese (optional)
- Feta or Goat Cheese, crumbled (optional)
Beetroot Gnocchi Recipe
- Boil, peel, and mash the potatoes till smooth. Avoid overworking the potatoes, as this can make the gnocchi very starchy.
- Add beetroot puree and mix until evenly incorporated.
- Gradually add the flour and salt to the potato-beetroot mixture. Don’t add all at once, as you may not need all of it (or may need more of it).
- Gently knead the dough until it comes together. The dough should be soft but not sticky.
- Divide the dough into four equal parts. On a lightly floured surface, roll each portion into a long rope about 1 inch thick. Cut the rope into 1-inch pieces.
- If you like, you can use a fork to create ridges on each gnocchi by gently pressing and rolling them. This helps the sauce cling to the gnocchi later. My son wanted to try out other shapes to add to the mix.
- Bring a large pot of water to a gentle boil. Drop the gnocchi in batches and cook until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and set aside.
Garlic Sage Sauce with Toasted Walnuts Recipe
- Toast the walnuts in a dry skillet over medium heat until fragrant. Be careful not to burn it. Set aside to cool.
- Melt the butter over medium heat. Add the minced garlic and sage leaves, cooking until the garlic is fragrant and the sage leaves are crispy (about 2-3 minutes).
- Add the cooked gnocchi and gently toss to coat the gnocchi in the buttery goodness.
- Turn off the heat and add the lemon juice.
Assemble
- Add either feta or goat cheese and a sprinkle of Parmesan cheese if you want.
- Serve the gnocchi in bowls, topped with the toasted walnuts.
- Serve with either chilled white wine or a rosè.
Tips and Variations for the Gnocchi Recipe
- You could add some stir-fried veggies or your choice of protein on top. As the gnocchi itself is starchy, keep the other ingredients light.
- Potato Gnocchi: Go with the conventional gnocchi using only potato and flour.
- Spinach Gnocchi: Swap the beetroot puree for spinach puree for a green twist.
- Sweet Potato Gnocchi: Use sweet potatoes instead of regular potatoes for a slightly sweeter flavour.
- Gluten-Free Option: Substitute the flour with a gluten-free blend.
This beetroot gnocchi is not only a feast for the eyes but also a celebration of simple, wholesome ingredients. The earthy sweetness of the beetroot pairs beautifully with the savoury garlic sage sauce, while the toasted walnuts add a delightful crunch.
It’s a dish that’s perfect for a cosy dinner at home or for impressing guests at your next gathering.
Let me know if you try this recipe—I’d love to hear how it turns out!
If you love pastas, try out these easy homemade pasta recipes:
Love, Life, & Beyond 
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