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Easy Homemade Beet Gnocchi
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5 from 4 votes

Beet Gnocchi

Homemade Beet Gnocchi is soft and chewy, and perfect with browned butter and toasted nuts.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Beets
Servings: 6 Servings
Calories: 296kcal
Author: Laura


  • 2 large beets
  • 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1/4 cup Parmesan cheese plus extra for garnish
  • 1 1/4 cup flour
  • 1/4 cup shelled pistachios
  • 1/4 cup butter
  • 2 tbsp pesto


  • Preheat the oven to 350 degrees F.
  • Coat the beats in olive oil, then season with salt and pepper. Bake the beets for 30 minutes, with the peels on. Allow them to cool, then peel.
  • Puree the beets in a food processor or with a stick blender. Add ricotta cheese. Stir. Add egg, grated Parmasan cheese and flour. Stir.
  • Flour your hands and work surface. Form a small ball with the dough. It'll be a bit tacky.
  • Form the dough into a log in your hands, then set it on the work surface and roll it gently along the table with your hands, it into a long, thin roll.
  • Cut the log into bite-sized pieces. Sprinkle with flour and toss with flour.
  • Boil the gnocchi at a low boil for 2-3 minutes, or until the gnocchi start to float.
  • Toss them in a skillet with melted butter and chopped pistachios. Saute for about 5 minutes, until the butter starts to sizzle and brown.
  • Once the butter is browned, transfer the gnocchi to a plate, drizzle with the butter. Spoon the pesto onto the plate. Top with shaved parmesan cheese, if desired.


Gnocchi can be frozen before boiling. Space them out on a plate and freeze for 5 minutes before putting them all into a container to freeze. This keeps them from sticking together.


Calories: 296kcal | Carbohydrates: 25g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 327mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg