Beautiful homemade beet gnudi with roasted parsnips and crispy sage

I almost forgot about these millennial pink beauties! If you follow my recipes on a regular basis you know that I love colourful food, especially beetroot. There are quite a few beet recipes on this website. Some of them turn out in bright magenta, others in a reddish pink but this one turned out in an amazing millennial pink. So these beautiful homemade beet gnudi with roasted parsnips and crispy sage are not just for all foodies but also design lovers!

It doesn’t matter if you call them gnudi, gnocchi or dumplings. Fact is they are incredibly delicious and surprisingly quick to make. I’ve used ricotta and cooked beet and blended it in my high speed blender.

If you don’t like beets so much, here is a green gnudi recipe with loads of herbs! Share your take on this beautiful homemade beet gnudi recipe or any other of my dishes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

beetroot gnudi with roasted parsnip and crispy sage
Beautiful homemade beet gnudi

Beautiful homemade beet gnudi with roasted parsnips and crispy sage 

Servings: 4 people
  • 2-3 medium size parsnips
  • 1 bunch fresh sage
  • 150 gram cooked beetroot in cubes
  • 400 gram ricotta
  • 200 gram plain flour
  • 1 free range egg
  • 50 gram parmesan grated plus extra for serving
  • 125 gram butter
  • salt
  • pepper
  • olive oil
  1. Preheat the oven to 180°C.

  2. Peel the parsnips, quarter them lenghtwise and put them in a ovenproof dish. Drizzle with olive oil and season to taste with salt and pepper. Put them into the oven and roast til golden brown, about 20 minutes. When ready, turn off the oven and let them rest until you are ready to arrange the plates. 

  3. For the beet gnudi: Put the cooked beet cubes into your high speed blender with half of your ricotta and blend until smooth. Now add the beet ricotta to the other half of your ricotta, parmesan, egg, nutmeg into a big bowl. Mix together and season to taste with salt and pepper. Gently mix in flour until dough just comes together. Tip it out onto a lightly floured surface and knead until smooth. Divide the dough into thirds, roll each piece to a 2 cm diameter rope, cut into 2 cm lengths into little pillows. 

  4. In the meantime bring a big pot with salted water to a boil. Cook gnudi, in batches, until they rise to the surface (takes about 2-3 minutes). Transfer with a skimming spoon into a sieve and drain with cold water.  

  5. Wash and pad dry the sage. 

  6. Cook butter in a frying pan over medium-high heat, add a few leaves of sage and wait until butter starts to brown. Add the gnudi and season to taste with salt and pepper.  

  7. Divide beet gnudi onto your plates, add roasted parsnips and crispy sage. Drizzle some nut butter over it. Sprinkle with some grated parmesan. Bon Appetit!  

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