This Gluten Free Beet Gnocchi with Brown Butter Rainbow Chard is an elegant vegetarian holiday Christmas main dish.
As someone who works in food full time, I’m often asked what my favourite food is. Yes, yes, it’s like choosing a favourite child (which I’m sure is not as hard as people make it out to be), but really, the answer is always much more complicated. It could depend on if I feel like something fancy or simple, light or hearty, and what else I’ve eaten that day. But one of the dishes that is consistently at the top of my list is gnocchi I might be biased, but my go to gnocchi dish is my Gluten Free Beet Gnocchi with Brown Butter Rainbow Chard. There is something really satisfying about little bites of pillowy pasta draped in a delicate sauce, and while I am all for a simple traditional potato dumpling, I like to switch things up.
Why try this gluten free beet gnocchi?
These Gluten Free Beet Gnocchi with Brown Butter Rainbow Chard are by far the prettiest gnocchi you’ll ever eat, but they’re also tasty, light and perfect for fall or winter entertaining. Plus, they’re a fab way to get in a healthy dose of antioxidants, so I say YAY to that.
How to Make Gluten Free Beet Gnocchi with Brown Butter Rainbow Chard
Gnocchi may seem overwhelmingly complicated, but it’s actually surprisingly simple. Gluten free beet gnocchi is no exception. The first step is to roast or boil your beets until they’re SUPER soft. They have to be cooked well enough that you can puree them to a soft luscious texture. I then mix them with ricotta, egg, parmesan and gluten free flour until they’re well combined. You don’t want to overwork them, and it’s also a bit of a feel thing in terms of how much flour you add. You might need a little bit more, but I do suggest trying to hold back as much as you can. The goal with gnocchi is to add as little flour as you can get away with while still being able to roll the dough. I suggest accepting that it’s going to be pretty wet (don’t forget there are veggies in there!), then adding a lot of flour to your rolling surface and letting it absorb only what it needs. The less flour, the lighter the gluten free beet gnocchi will be!
How to Make Brown Butter Sauce
Since beets are naturally sweet, I wanted to balance that out with some nutty rich brown butter. If you’re not familiar with brown butter, consider it the ultimate liquid gold. When butter is cooked low and slow, the natural milk sugars caramelize and get a nutty sweet flavour that is absolutely to die for. I serve my gluten free beet gnocchi with some balsamic sauteed rainbow chard and some crushed walnuts and OMG get it in my mouth.
do i have other delicious beet recipes for entertaining?
Walnut Meat Cauliflower Tacos with Pickled Beets
Baked Beet Chips with Creamy Orange Dip
Yellow Beet Coconut Curry Soup
Beet Green Pesto Zoodles
Tahini Beet Power Bowl
Now I want to know, have you ever been too intimidated to make gnocchi?
Will you try this beet gnocchi?
Leave me a comment below with your go-tos!
Gluten Free Beet Gnocchi with Brown Butter Rainbow Chard
Ingredients
Gnocchi:
Chard:
- 1 tbsp olive oil
- 1 bunch rainbow chard stems removed and chopped and leaves chiffonade
- 1 tsp balsamic vinegar
- Salt and pepper
Sauce and Garnish:
- ¼ cup butter
- 12 small sage leaves
- Salt and pepper
- Parmesan cheese grated
- Walnuts crushed
Instructions
- Preheat oven to 450 F and wrap the red beets in foil and the golden beets in another sheet of foil. Roast until very tender, about 1 hour - 1 1/2 hours. Peel and dice.
- Starting with the golden beets, transfer to a food processor and puree until fairly smooth. Add in 1/4 cup ricotta and puree until very smooth. Then add 1 tbsp egg, 1/4 cup parmesan cheese, 1/2 cup plus 2 tbsp flour, pinch nutmeg, 1/8 tsp cinnamon, 1/4 tsp salt and 1/8 tsp pepper. Pulse just until combined. If the dough is way too wet to work with you can add more flour, one tablespoon at a time.
- Put flour on your surface and grab about 1/4 cup worth of dough. Roll it into a log shape then cut into 1 cm little pieces. Don't worry about them all being the same, I prefer them to be a bit assymetrical and unique. Set the golden gnocchi aside on a baking sheet lined with a silpat.
- Rinse out the food processor and do the same with the red beets. Place them on a separate baking sheet.
- Bring a pot of salted water to a boil and add in the golden beet gnocchi. They will only take a few minutes, and when they float, they're done. Transfer the cooked gnocchi to the baking sheet again.
- Drain and refill the pot with fresh salted water, then cook the red beet gnocchi the same.
- Meanwhile, to a large nonstick skillet heat one tablespoon of oil over medium heat. Add the stems of the chard and saute for 2 minutes until slightly softened. Add in the leaves and toss just until wilted. Add the balsamic and season with salt and pepper. Transfer to a plate or bowl.
- Add the additional tablespoon of oil to the pan and add in the gnocchi. Cook until browned and caramelized, then add back the chard. Turn off the heat and let it sit in the pan to stay warm.
- Finally, using a stainless steel pan (so you can see the colour change better), melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Allow the milk solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning. Once fragrant and nutty, add a pinch each of salt and pepper and immediately remove from the heat.
- Transfer the gnocchi and chard to a serving plate and drizzle with the browned butter. Top with extra parmesan, crushed walnuts and the crispy sage. Enjoy!
Nutrition
Updated on October 23rd, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Tara | Treble in the Kitchen says
LOVE this so much! I’ve tried my hand and homemade gnocchi once and they were a little sub par. I need to give it another try with this stellar and gorgeous recipe 🙂
Abbey Sharp says
Yes! Do it girl 🙂
Adrien Paczosa says
This recipe looks absolutely amazing!! Looking forward to making it
Abbey Sharp says
Enjoy Adrien 🙂
Whitney E, R.D. says
I absolutely love me some gnocchi + some beets! Together just sounds + looks amazing! Thank you so much for this recipe! It’s definitely being made ASAP 🙂
Abbey Sharp says
Amazing! Enjoy lovely
Mary Purdy says
I live for beets and sweet potatoes. I miss gnocchi being gluten free, so this looks fantastic.
Abbey Sharp says
Yes! You’ll love it 😉
jill conyers says
I’ve never made it myself but love gnocchi. Now that I think about it I don’t think I’ve ever found gf gnocchi. Which means I haven’t eaten it in forever.
Abbey Sharp says
get on it girl!
Kelly Jones says
Gorgeous dish! I’ve done butternut squash before but love the idea of different colored beets!
Abbey Sharp says
Yeah, who doesn’t love to add some colour!
dixya @food, pleasure, and health says
what a pretty looking gnocchi!!! i have made gnocchi few times and it has been just OKAY. i will have to remember this flour tip coz thats probably my problem.
Abbey Sharp says
Yes! I hope it helps
Liz @ I Heart Vegetables says
Wow that’s such a beautiful dish! And I absolutely love gnocchi. I need to make this!
Abbey Sharp says
Thanks Liz
Kelly says
Love the use of beet in here. Ups the healthy component and makes them look so pretty!
Abbey Sharp says
Totally!
Mikki says
Oh my! The colors alone in this dish are amazing but love all the ingredients too! YUMO!
Abbey Sharp says
haha yes!
Emily says
Good lawd this looks good! Count me in 🙂
Abbey Sharp says
Thanks love
Laura says
Love beetroot and the idea of beetroot gnocchi sound even better!
Abbey Sharp says
it’s amazing girl!
Deborah Brooks says
I love gnocci! What a creative idea to make them with beets they look amazing
Abbey Sharp says
Super easy and soooo good
Annmarie says
I am seriously drooling over here. These look AMAZING! Pinned – can’t wait to give it a try 🙂
Abbey Sharp says
Amazing! Enjoy lovely
Kori says
I’m almost speechless over this recipe. I mean it combines some of my favorite foods of all time AND it’s incredibly gorgeous! You killed it! I’ve only made gnocchi once seven years ago and didn’t enjoy it. I made sweet potato, and they required so. much. flour. I’m determined to try again, though, and this is the perfect recipe to do so!
Abbey Sharp says
Yes! I’ll think you’ll love this recipe! Enjoy Kori