Heart-Shaped Beet Gnocchi with Cream Sauce

Name: Heart-Shaped Beet Gnocchi with Cream Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium beets, roasted and peeled; 1 cup mashed potatoes, cooled; 1 ½ cups all-purpose flour; 1 large egg; Salt, to taste; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Global Flavors

I absolutely love making Heart-Shaped Beet Gnocchi with Cream Sauce. There’s something magical about the vibrant pink color of the gnocchi paired with the rich, creamy sauce. The sweetness of the beets complements the savory notes so beautifully, making each bite a delightful surprise. It’s not just a treat for the taste buds; it’s also visually stunning, making it perfect for romantic dinners or special occasions. I cherish every moment spent crafting these adorable little pasta shapes that are as fun to make as they are to eat.

Created by

Megan Douglas

Last updated on 2026-01-07T12:09:57.783Z

My journey with Heart-Shaped Beet Gnocchi started when I wanted to create something special for a dinner party. I decided to try adding beetroot for both color and flavor, and it turned out to be an amazing choice. The taste was subtly sweet, and the gnocchi turned a beautiful shade of pink! I learned that cooking the potatoes perfectly before combining them with the beets is crucial for achieving that ideal texture.

During my first attempt at making this dish, I had a bit of trouble shaping the gnocchi until I discovered that a light dusting of flour kept the dough from sticking. Now, I use that tip every time. The creamy sauce, made simply with garlic and parmesan, really brings everything together, creating a comforting yet elegant dish that is always a hit!

        Why You Will Love This Recipe
        Vibrant color that brightens up your plate
Perfect balance of sweet and savory flavors
Great fun to shape the gnocchi with loved ones

      

Understanding Beet Gnocchi

When making gnocchi, the type of potato you choose can significantly affect the texture. Starchy potatoes are key; I recommend using Russet potatoes since they yield a soft, fluffy interior. Ensure your mashed potatoes are well-cooled before mixing them with the beets, as this helps in keeping the dough from becoming too sticky, making it easier to shape the gnocchi.

The vibrant color of the beets not only adds aesthetic value but also contributes to the dish's sweetness. Roasting the beets enhances their natural sugars, leading to a more intense flavor. You can also consider using golden beets for a sweeter, earthier flavor or even a mix for visual variety while maintaining the same base recipe.

Crafting the Perfect Cream Sauce

To achieve a creamy sauce that clings perfectly to the gnocchi, it's essential to simmer the heavy cream until it thickens slightly, about 5-7 minutes over medium-low heat. This process allows the sauce to develop rich, savory flavors, especially when combined with garlic and Parmesan. Keep an eye on it to ensure it doesn’t boil too vigorously, which could cause it to separate.

Feel free to experiment with the cream sauce by adding other ingredients, such as sautéed mushrooms or spinach, for added texture and nutrients. If you prefer a lighter version, you can substitute half of the heavy cream with unsweetened almond milk, but be cautious, as it might alter the sauce's creaminess and flavor.

Ingredients

For the Gnoccchi:

2 medium beets, roasted and peeled
1 cup mashed potatoes, cooled
1 ½ cups all-purpose flour
1 large egg
Salt, to taste

For the Cream Sauce:

2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Prepare the Gnocchi Dough

In a mixing bowl, mash the roasted beets and combine with cooled mashed potatoes. Stir in the egg and salt. Gradually add the flour until a soft dough forms.

Shape the Gnocchi

Divide the dough into smaller pieces. Roll each piece into a rope about ½ inch thick and cut into 1 inch pieces. Use your fingers to pinch the center of each piece to form a heart shape.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the shaped gnocchi into the boiling water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.

Make the Cream Sauce

In a skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, and pepper until smooth.

Combine and Serve

Add the cooked gnocchi to the cream sauce, stirring gently to coat. Serve hot, garnished with fresh parsley.

Pro Tips

For an even richer flavor, try adding a pinch of nutmeg or some cooked spinach to the cream sauce. These additions will complement the sweetness of the beet gnocchi beautifully.

Tips for Shaping Gnocchi

Shaping gnocchi into hearts can be a fun activity, especially if you’re preparing them with loved ones. To prevent the dough from sticking to your hands, dust your workspace and your hands with a bit of flour. Remember to work quickly; gnocchi dough can become sticky if left out too long, making it harder to shape. If you find your dough very sticky, knead in a bit more flour until it reaches the desired consistency.

As you shape the gnocchi, aim for uniformity in size for even cooking. If you like, try using a fork to add ridges to the gnocchi – this helps sauce adhere better. A consistent size also helps ensure that they cook evenly, avoiding the frustration of some being mushy while others are overly firm.

Storage and Reheating Tips

If you prepare gnocchi ahead of time, you can refrigerate it for up to two days before cooking. To freeze, arrange uncooked gnocchi on a baking sheet in a single layer and freeze until solid before transferring them to an airtight container. They can be stored for up to 2-3 months. When ready to cook, there’s no need to thaw; just drop them straight into boiling water and cook until they float.

If you have leftover cooked gnocchi, you can store it in an airtight container in the fridge for up to three days. To reheat, gently sauté in a pan with a little bit of olive oil or butter over medium heat for about 5 minutes until warmed through and slightly crisp on the outside, adding flavor.

Questions About Recipes

→ Can I freeze gnocchi?

Yes, uncooked gnocchi can be frozen. Just arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag.

→ What other sauces can I use with beet gnocchi?

Beet gnocchi pairs well with a variety of sauces, including sage brown butter, pesto, or a simple olive oil and garlic mix.

→ How do I know when the gnocchi are done cooking?

Gnocchi are done when they float to the surface of the boiling water. This usually takes about 3-4 minutes.

→ Can I use gluten-free flour?

Absolutely! You can substitute all-purpose flour with a gluten-free blend to make this dish gluten-free.