Pink & Pillowy Homemade Beetroot Gnocchi Recipe

I’m about to change your mind about beets forever. You know those earthy, dirt-flavored vegetables that somehow always taste like they’re fresh from the garden soil? Well, when you transform them into these magenta-hued gnocchi, something magical happens. The natural sweetness emerges, the earthiness mellows, and you’re left with pillowy dumplings that look like they belong in a fairy tale. Plus, your pasta game will never look boring again.

Why You’ll Love these Pink & Pillowy Homemade Beetroot Gnocchi

If you’ve ever wondered whether beetroot belongs anywhere near pasta, I’m here to convince you it absolutely does.

These gorgeous pink gnocchi will make you forget store-bought pasta even exists.

First, they’re stunning. That vibrant magenta color turns dinner into a party without trying. Plus, they taste like little clouds of earthy sweetness.

The texture? Perfectly pillowy when you nail the dough consistency.

And here’s the best part: you’ll feel accomplished making pasta from scratch, even though this recipe won’t leave you crying into your flour-covered kitchen.

Trust me, your Instagram feed needs these.

What Ingredients are in Pink & Pillowy Homemade Beetroot Gnocchi?

Getting the right ingredients for beetroot gnocchi is like assembling a small, colorful army. You don’t need a fancy pantry raid here, just a handful of simple ingredients that probably live in your kitchen already.

The star of the show is obviously the beetroot, which brings that gorgeous pink color and subtle earthy sweetness. Think of it as nature’s food coloring that actually tastes good, unlike those artificial drops that make everything taste like sadness.

Ingredients:

• 180g beets
• 180g all-purpose flour (plus extra for dusting)
• 1 large egg
• 55g ricotta cheese
• ½ tsp salt

A Few Things to Keep in Mind

Fresh beetroot works best here, not the pickled stuff from a jar. You want those earthy, sweet vibes, not vinegary chaos. If your beets still have their leafy tops, don’t toss them – they’re basically free salad greens.

The ricotta adds creaminess without making the dough too wet. Go for whole milk ricotta if you can find it, because we’re not making health food here, we’re making happiness. Just make sure it’s well-drained, or your dough might turn into pink soup.

Your flour doesn’t need to be fancy Italian 00 flour, though if you have it, go ahead and show off. Regular all-purpose flour works perfectly fine. Keep extra on hand because beetroot dough can be a little sticky, and you’ll need it for dusting your work surface.

The egg acts as your binding agent, turning this colorful mess into actual pasta. Room temperature eggs mix better, so pull yours out of the fridge about 30 minutes before you start cooking.

How to Make these Pink & Pillowy Homemade Beetroot Gnocchi

Making beetroot gnocchi is like doing a craft project that you get to eat afterward, which is honestly the best kind of craft project. The process might seem a little intimidating at first, but it’s really just roasting, blending, and rolling. Think of it as very colorful, very delicious meditation.

Start with the Star Ingredient****

First things first, you need to turn those 180g of raw beets into something that actually wants to be pasta. Preheat your oven to 375°F and wrap each beet individually in foil like little vegetable presents. This keeps them from drying out and makes cleanup way easier because roasted beet juice gets everywhere and stains everything it touches.

Roast them for 45-50 minutes until they’re tender enough that a knife slides through like butter. The timing depends on how big your beets are, so don’t panic if yours need a few extra minutes. You want them soft enough to blend smoothly, not crunchy like you’re making some weird vegetable chips.

The Blending Magic

Once your beets have cooled down enough that you won’t burn your fingers, it’s time for the fun part. Toss those 180g of roasted beets into a blender with 1 large egg and blend until you get a smooth, shocking pink mixture that looks like it belongs in a fairy tale.

This is where the magic happens, where plain old vegetables transform into something that could double as natural hair dye. The mixture should be completely smooth because nobody wants chunky gnocchi, and lumpy beet pieces will make your pasta look like it has a skin condition.

Building the Dough****

Now comes the part where you actually make pasta dough, which sounds way fancier than it actually is. In a bowl, mix your gorgeous pink beet purée with 55g of ricotta cheese, 180g of all-purpose flour, and ½ teaspoon of salt. The ricotta keeps everything creamy, the flour gives it structure, and the salt makes sure your gnocchi doesn’t taste like bland pink Play-Doh.

Mix everything together until you get a soft dough that’s not too sticky but not too dry either. It should feel like the kind of dough that wants to cooperate with you, not fight you every step of the way.

The Gentle Touch****

Turn your dough out onto a floured surface and knead it very lightly for just 1-2 minutes. This isn’t bread dough, so don’t go all aggressive with it. You want to bring it together just enough that it holds its shape without developing too much gluten, which would make your gnocchi chewy instead of pillowy.

After that brief kneading session, let the dough rest for 15-20 minutes. This gives the flour time to fully hydrate and makes the dough easier to work with. It’s like letting your dough take a little nap before the real work begins.

Rolling and Cutting

Divide your rested dough into 4 equal parts because working with smaller pieces is so much easier than wrestling with one giant pink blob. Roll each piece into a long rope, about the thickness of your thumb.

Don’t stress about making it perfectly uniform because rustic gnocchi has more character anyway. Cut each rope into 1-inch pieces using a knife or bench scraper. You’ll end up with cute little pink pillows that already look like they’re ready to swim in your favorite sauce.

The Final Swim****

Bring a large pot of salted water to a boil, because gnocchi needs plenty of room to move around. Drop your little pink beauties into the bubbling water and wait for them to float to the surface, which takes about 5-6 minutes.

When they float, they’re done, like little pasta life rafts signaling for rescue. Drain them gently and remember to save a cup of that starchy pasta water before you dump it all down the sink. That cloudy, slightly pink water is liquid gold for adjusting your sauce consistency later, and you’ll thank yourself for remembering to save it.

Pink & Pillowy Homemade Beetroot Gnocchi Substitutions and Variations

While beetroot creates that stunning pink color we’re all obsessed with, you don’t have to stick to the exact recipe like it’s written in stone.

Want something earthier? Try roasted sweet potato or butternut squash instead of beets. You’ll get gorgeous orange gnocchi that taste like autumn in your mouth.

For the flour, I recommend sticking with all-purpose, but you can experiment with semolina for extra texture.

No ricotta? Mascarpone works beautifully, though it makes things a bit richer. Even cream cheese will do in a pinch.

Add fresh herbs like thyme or sage directly into your dough for flavor bombs.

What to Serve with Pink & Pillowy Homemade Beetroot Gnocchi

Now that you’ve got these gorgeous pink beauties ready to go, let’s talk about what makes them sing on the plate.

I’m all about simple sauces that won’t compete with that stunning color. Brown butter with crispy sage? Pure magic. The nutty richness plays beautifully against the earthy sweetness.

For something lighter, I’ll toss them with olive oil, garlic, and a handful of toasted pine nuts. Creamy goat cheese sauce works wonders too, especially with a sprinkle of fresh thyme.

Don’t forget a generous shower of Parmesan and cracked black pepper.

Final Thoughts

These vibrant little pillows represent everything I love about homemade pasta – they’re surprisingly forgiving, absolutely stunning, and taste infinitely better than anything you’ll find in a box.

Sure, your first batch might look like colorful pebbles instead of perfect gnocchi, but who cares when they taste this good?

The earthy sweetness of roasted beets transforms humble flour into something magical.

I’m convinced there’s actual wizardry involved, because how else do vegetables become this delicious?

Your kitchen will smell divine, your Instagram will thank you, and you’ll feel ridiculously accomplished.

Recipe Card

These gorgeous pink gnocchi combine the earthy sweetness of roasted beets with pillowy-soft potato dumpling perfection. Each bite delivers beautiful color and incredible flavor that transforms an ordinary dinner into something truly special.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Serves: 4

Ingredients:

• 180g beets
• 180g all-purpose flour, plus extra for dusting
• 1 large egg
• 55g ricotta cheese
• ½ tsp salt

Instructions:

1. Preheat oven to 375°F (190°C). Wrap beets individually in aluminum foil and roast for 45-50 minutes until fork-tender.
2. Allow beets to cool slightly, then peel and blend with egg until completely smooth.
3. In a large bowl, combine the beet purée, ricotta cheese, flour, and salt. Mix until a soft dough forms.
4. Turn dough onto a floured surface and knead lightly for 1-2 minutes. Cover and let rest for 15-20 minutes.
5. Divide dough into 4 equal portions. Roll each portion into long ropes about ¾-inch thick, then cut into 1-inch pieces.
6. Bring a large pot of salted water to boil. Add gnocchi and cook until they float to the surface, approximately 5-6 minutes. Drain immediately.

Notes:

• Reserve some pasta cooking water to thin sauces if needed – the starchy water helps bind everything together
• Avoid over-kneading the dough to maintain light, fluffy gnocchi texture
• Test doneness by cutting one beet in half – it should pierce easily with a knife
• Fresh gnocchi can be frozen on a baking sheet, then stored in freezer bags for up to 3 months
• If dough feels too sticky, add flour gradually until manageable
• Gnocchi are done when they float – don’t overcook or they become mushy
• Serve immediately with your favorite sauce like brown butter sage or simple marinara

Nutritional Information:

Frequently Asked Questions

Can I Make Beetroot Gnocchi Ahead of Time and Freeze Them?

Yes, I’d recommend freezing your beetroot gnocchi before cooking them. After shaping, place them on a floured baking sheet, freeze until solid, then transfer to freezer bags for storage.

How Do I Prevent My Beetroot Gnocchi From Falling Apart While Cooking?

I’ll make certain your beetroot gnocchi doesn’t fall apart by not over-kneading the dough, using gentle hands when shaping, and cooking them in gently simmering water rather than a rolling boil.

What’s the Best Way to Reheat Leftover Cooked Beetroot Gnocchi?

I’d pan-fry your leftover beetroot gnocchi in butter or olive oil until they’re golden and crispy outside. You can also gently reheat them in simmering sauce, adding pasta water if needed.

Can I Use Pre-Cooked Vacuum-Packed Beets Instead of Roasting Fresh Ones?

Yes, you can use pre-cooked vacuum-packed beets! I’d drain them well and pat dry before blending with the egg. They’ll save you time and work perfectly in this recipe.

How Long Will Homemade Beetroot Gnocchi Last in the Refrigerator?

I’d store your homemade beetroot gnocchi in the refrigerator for up to 3 days. I recommend placing them on a floured baking sheet, covering with plastic wrap to prevent drying out completely.