Beetroot Ricotta Gnudi in a Sage and Butter Sauce. These bright pink Italian dumplings look impressive but are surprisingly simple to make. They’re perfect for date night, Valentine’s Day or any special occasion when you want a comforting, elegant dish.
The intense pink from the beetroot makes these gnudi stand out. They’re served in a simple sage and butter sauce with a little sea salt and a finishing grating of lemon zest — uncomplicated cooking with big flavour.
What are Gnudi?
Gnudi literally means “naked” in Italian: they are essentially ravioli filling without the pasta casing. Ricotta is mixed with a small amount of flour and egg to form light, fluffy dumplings. Gnudi are briefly poached in simmering water until they rise to the surface, then tossed in your chosen sauce.
Gnudi vs Gnocchi – What’s the Difference?
Both are Italian dumplings, but gnocchi are typically potato-based while gnudi use ricotta as the primary ingredient. Both types contain egg, flour and flavourings such as parmesan and nutmeg. Potato gnocchi require specific potato varieties and careful handling to keep them light; ricotta-based gnudi are naturally softer and very airy.
How to Make Beetroot Ricotta Gnudi – Step By Step
Preheat the oven to 180°C (350°F). Wrap raw beetroot (skin on) in foil and roast for about 45 minutes or until tender. Let cool slightly, then peel the skins off (gloves help prevent staining) and roughly chop. Blitz the beetroot to a coarse purée in a food processor or with an immersion blender.
In a bowl combine ricotta, egg, freshly grated parmesan, nutmeg, lemon zest and a pinch of salt and pepper. Add the puréed beetroot and mix until evenly combined — small beetroot pieces are fine.
Sift in the flour and mix gently. Cover the mixture and chill in the refrigerator for 1–2 hours to firm up. When ready, bring a large pot of salted water to a gentle boil.
With wet hands (this prevents sticking) shape tablespoons of the chilled mixture into small balls and place them on a lightly floured tray. Work quickly as the mixture is delicate. Drop the gnudi into the boiling water; when they float to the surface, they are cooked (about 3–4 minutes).
Meanwhile, melt butter in a frying pan until it starts to foam, add sage leaves and fry briefly until fragrant. Using a slotted spoon transfer the cooked gnudi into the butter and toss gently to coat. Serve immediately with a little extra lemon zest and a sprinkle of sea salt.
Other Sauces to Serve Gnudi With
Sage and butter is a classic, but gnudi work well with many sauces. If you plan a chunky sauce like a meat ragu, make the gnudi slightly smaller so they pair better with the sauce. Ideas include broccoli cream, roasted red pepper cream, sausage ragu, or a simple tomato sauce.
Recipe Tips
- Beetroot stains — wear gloves while peeling if possible.
- Use unwaxed lemons for the best zest flavour.
- If the beetroot releases juice after chilling, simply stir the mixture to recombine before shaping.
- Shape gnudi just before cooking; they can become wet if left too long.
- Always use wet hands to shape gnudi to prevent sticking.
- Cooked gnudi rise to the surface when ready; allow about 3–4 minutes in boiling water.
- Serve immediately for the lightest texture; leftovers will be denser.
- You can double the recipe easily to serve more people.
More Gnudi and Gnocchi Recipes You Might Like:
- Broccoli Rabe Ricotta Gnudi with Parmesan Cream
- Gnocchi with Brown Butter Sage Sauce
- Pan-Fried Gnocchi with Rosemary
- Strangolapreti (bread and spinach dumplings)
- Gnocchi with Fresh Tomato Sauce
If you try these Beetroot Ricotta Gnudi, please rate the recipe and share how it went in the comments — feedback is always welcome.
Beetroot Gnudi in Sage and Butter
By Emily
Ingredients
- 100g (about 1 medium) raw beetroot, skin on
- 250g (1 cup) good quality ricotta
- 1 egg
- 70g (1/2 cup) flour
- 75g (1/3 cup) freshly grated parmesan
- 1/2 tsp nutmeg
- Zest of 1/2 unwaxed lemon
- Salt and pepper
For the Sauce
- 70g (1/3 cup) butter
- 5–6 sage leaves
- Extra lemon zest to garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Wrap the beetroot in foil and roast for 45 minutes or until tender. Allow to cool slightly, then peel and roughly chop. Blitz to a coarse purée.
- In a bowl combine ricotta, egg, parmesan, nutmeg, lemon zest and a pinch of salt and pepper. Stir in the beetroot purée.
- Sift in the flour, mix gently, cover and chill for 1–2 hours.
- Bring a large pot of salted water to a boil. Using wet hands, shape tablespoons of mixture into balls and place them on a lightly floured tray.
- Cook gnudi in boiling water until they float (about 3–4 minutes). Meanwhile melt butter, add sage leaves and fry briefly. Add gnudi to the pan, toss gently, and serve with lemon zest and a little sea salt.
Notes
- Wear gloves when handling beetroot to avoid stains.
- Use unwaxed lemons for the best zest.
- If the mixture releases juice after chilling, stir it back together before shaping.
- Shape gnudi just before cooking for the best texture.
- Cooked gnudi rise to the surface; allow 3–4 minutes in boiling water.
- Serve immediately; leftovers will be denser.
- This recipe scales easily if you want to double it.
Helpful Info for All Recipes
- I generally use extra virgin olive oil unless otherwise noted.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven unless noted.
Nutrition
Carbohydrates: 14 g |
Protein: 6 g |
Fat: 33 g |
Saturated Fat: 20 g |
Cholesterol: 165 mg |
Sodium: 419 mg |
Potassium: 496 mg |
Fiber: 4 g |
Sugar: 10 g
Nutrition information is an approximation.