Beetroot Gnocchi

Fresh beetroot gnocchi with a buttery sage sauce, topped off with crispy parsnips. It’s a dinner-party-worthy dish created by Pasta Evangelist’s Chef Roberta.

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes

Servings: 4


1 kg Potato

300 g Pasta flour (00)

250 g Beetroot

100 g Parsnips

50 g Unsalted butter / Vegan butter

8 small Sage leaves

Olive oil


  1. Wash and peel your beetroot (save the peels to make stock or fry to make veg crisps). Add to a pan of salted water, bring to the boil and cook for about 30 minutes or until soft. While your beetroot is cooking, put your unpeeled potatoes in a pot of cold water and bring to the boil. Cook for 20-25 minutes.
  2. Once cooked, drain your beetroot and use a food processor hand blender to blend until you have a vibrant pink paste. 
  3. Once the potatoes are cooked, remove the peels (you can save them for crisps too) and use a potato ricer or a fork to mash the potatoes. Leave to cool.
  4. To make your gnocchi, sprinkle a little flour onto your work surface, add your mashed potato, and then use your hands to create a 'well' in the middle. Add your blended beetroot into the middle of the well.
  5. Pour the rest of the flour on top and around the well, then slowly work the flour, beetroot and potatoes together using a fork or your hands.
  6. Once everything is mixed nicely, gently knead the dough. If it’s too sticky, add more flour and knead again. (Try not to use too much flour as this will make it dense and tough.) Usually, 10 minutes of kneading is enough for your dough to be ready.
  7. To shape the gnocchi, divide your dough into quarters. Flour your surface, then lightly shape one piece of your dough into a long snake-like roll, until it’s about 2cm thick. Cut the rope into 2cm pieces. Repeat with each of the four quarters. 
  8. Roll each piece of dough in your hand to create a little cylinder shape about the side of your thumb. You might find it useful to sprinkle flour over the dough pieces first.
  9. Using the back of a fork, shape your cylinders (be careful not to squash them). Remember, the pattern affects how the sauce sticks to the gnocchi. Put each gnocchi on a floured oven tray or wooden board.
  10. To make your sage butter, melt your butter in a shallow pan, and add your chopped sage. Cook over a medium heat for a few minutes until the sage and butter just start to brown.
  11. For your crispy parsnip topping, heat about 2cm oil in a pot, slice your parsnips into thin circles and add to the hot oil, frying until golden.
  12. Now cook your gnocchi. Bring a large pot of salted water to a boil and add your gnocchi. As soon as it has risen to the top, your gnocchi is ready (this only takes a few minutes). Serve! Drizzle the sage butter over your gnocchi, then top with your crispy parsnips.
Beetroot gnocchi in a bowl

How to store

Store in the fridge (ideally before you add the sauce). You can freeze the gnocchi too.


Any leftover sage butter will keep in the fridge for a couple of weeks or in the freezer for a couple of months. Try adding to potatoes, pasta or leafy greens.try adding to potatoes or pasta.

Oddbox Fruit and Vegetable box