Beetroot Ricotta Gnudi Recipe with Sage Butter

Beetroot Ricotta Gnudi in a Sage and Butter Sauce. These vibrant Italian dumplings make a striking plate with their bright pink hue, yet they’re surprisingly quick and easy to prepare. Ideal for date night, Valentine’s Day, or any special meal when you want something comforting and impressive.

The intense color of these beetroot ricotta gnudi is part of their charm. They’re light, tender and comforting, served simply with brown butter and fried sage leaves, finished with a little sea salt and bright lemon zest. It’s simple food with big flavour.

What are Gnudi?

Gnudi translates to “naked” in Italian. Think of them as the filling of a ravioli without the pasta casing: ricotta-based dumplings that are bound with a little egg and flour to make a soft, pillowy texture. They are gently poached in simmering water until they rise to the surface, then finished in a sauce of your choice.

Gnudi Vs Gnocchi – What’s the Difference?

Both gnudi and gnocchi are Italian dumplings, but they start from different bases. Gnocchi are typically made from potatoes, while gnudi are made with ricotta cheese. Both recipes often include egg, flour and seasonings such as parmesan and nutmeg. Potatoes require the right variety and careful handling to keep gnocchi light, whereas ricotta-based gnudi are naturally soft and airy.

There are variations such as ricotta gnocchi (no potato) which use more flour and are rolled into a dough for a firmer finished texture. These beetroot gnudi are especially delicate and super-soft, highlighting the ricotta and beetroot for colour and flavour.

How to Make Beetroot Ricotta Gnudi – Step By Step

Preheat the oven to 180°C (350°F). Wrap the beetroot in foil—trim the stalks to about 2 cm (1 inch) if needed but avoid cutting or peeling the beetroot before roasting to preserve the bright colour. Roast for around 45 minutes or until tender. Allow to cool slightly before unwrapping.

When cool enough to handle, the skins will slip off easily; wearing gloves will protect your hands from staining. Roughly chop the beetroot and puree it in a food processor or with an immersion blender until mostly smooth but retaining a little texture.

In a bowl, combine the ricotta, egg, grated parmesan, a pinch of nutmeg, lemon zest and seasoning. Stir in the beetroot puree, then sift in the flour and mix until incorporated. Cover the mixture and chill in the refrigerator for 1–2 hours to firm up; this step helps the gnudi hold their shape when poached.

Bring a large pot of salted water to a gentle boil. Wet your hands and, working quickly, shape tablespoons of mixture into loose balls and place them on a lightly floured tray. It’s essential to keep hands wet so the soft mixture won’t stick; avoid using extra flour to shape them.

Drop the gnudi into boiling water in batches. When they float to the surface—about 3–4 minutes—they are cooked. While they cook, melt butter in a frying pan until it foams, then fry sage leaves for a minute to crisp. Add the cooked gnudi to the pan, toss gently in the sage butter and finish with a light grating of lemon zest and a pinch of sea salt. Serve immediately for the best texture.

Other Sauces to Serve Gnudi With

Sage and butter is classic and delicious, but gnudi are versatile. Toss them with other sauces to suit your mood. For chunkier sauces like a meat ragù, make the gnudi slightly smaller so they don’t overwhelm the sauce. Ideas include:

• Broccoli cream sauce
• Roasted red pepper cream
• Sausage ragù
• Simple tomato sauce
• Tomato with guanciale or pancetta

More Gnudi and Gnocchi Recipes You Might Like

• Broccoli rabe ricotta gnudi with parmesan cream
• Gnocchi with brown butter and sage
• Pan-fried gnocchi with rosemary
• Strangolapreti (bread and spinach dumplings)
• Gnocchi with fresh tomato sauce