These gnocchi have a subtle beet flavor that’s a little earthy and a little sweet. The simple brown butter sage sauce shows off the gnocchi’s vibrant hue.
Make Ahead Tips
You can freeze the shaped, uncooked gnocchi for up to 1 month. Once frozen rock solid on the baking sheets, transfer them to freezer bags and return to the freezer. Cook as directed without thawing.
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I just made this tonight and it was excellent. The dough did come out softer than most batches of Gnocchi I have done in the past, and required a different shaping technique to compensate, as was suggested in the recipe. (I gradually added flour until it wasn't sticky on the outer floured surface, then smushed the whole mass flat on parchment paper and knifed into strips, then roll each (sticky) strip (one-at-a-knifed time) in flour instead of other receipes' usual technique to divide and roll into ropes. The result was a pillow-soft Gnocchi, probably what I should have made in past, and it was wonderful. The beet made a nice flavor as well as color, and nutmeg is alwasy good in Gnocchi. I took a chance (actually made this and a traditional all-potato recipe, same night) and I loved it. To each his own though.
Dismal failure. Gnocchi dough was super wet & adding more flour was not a help. Cooked gnocchi were gummy (brown butter with sage was awesome however). Think it was the beets - too much moisture. Beet flavor was subtle but good, it was the texture we couldn't get past. First attempt at gnocchi, but not novices in the kitchen. Will try with a more basic recipe to see if we can achieve good results.
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