Beetroot Gnocchetti in Brown Butter

Beetroot pasta is a fun and delicious way to enjoy pasta. Our recipe uses beetroot powder and does not have the dirty taste that regular beets have. It is cooked in a browned butter and sage sauce that is quick to make and taste amazing!

Looking for an easy and delicious Valentine’s Day dinner? If so, give this a try! For an elevated version serve with fresh goat cheese and drizzled balsamic and mint.

Check out our homemade Beetroot and Semolina Gnocchetti here! Each batch makes roughly 1/2 pound is for a serving of 2.

Print Recipe

Beetroot Gnocchetti in Brown Butter

Cuisine: Homemade Pasta, Italian, Pasta, Vegetarian Courses: Dinner, Lunch

Prep Time 30 mins Cook Time 5 mins Total Time 35 mins

Servings: 2

Best Season: Suitable throughout the year

Description

A simple homemade beet and semolina gnocchetti served in a browned butter and sage sauce. 

Ingredients

Servings

• ¹⁄₂ lb Beetroot gnoccheti
• 2 tbsp Butter
• 4 Sage leaves (substitute 1/4 tsp sage powder)

Instructions

1. Boil the gnocchetti

   In a pot of well salted water boil the gnocchetti for 5 minutes or until they float. 

   If using store bought follow the instructions.

2. Brown the butter

   Place the butter and sage in a skillet on medium-low heat. Slowly cook the butter until it starts to brown. 

   Pay close attention to the butter. It goes from brown to burnt in 30 seconds. If you are unsure it is better to pull off the heat too early than too late.

3. Finish the gnocchetti

   Add the strained gnocchetti into the butter and increase the heat to medium. Cook for a minute to coat.

   Serve with parmigiano reggiano.