Gnocchi with sage, buffalo mozzarella, roasted beetroot and pancetta

July 19, 2012 (Last Updated: January 11, 2019)

Gnocchi is so simple to make and such a popular dish. The roasted beetroot adds a sweet earthiness to it, while the crispy, salty pancetta balances the smooth milkiness of the buffalo mozzarella. 

Gnocchi with sage, buffalo mozzarella, roasted beetroot and pancetta

Serves: 4
Cooking Time: 1 hr


  • 500g floury potatoes
  • 120g – 150g cake flour
  • 2 large egg yolks
  • a pinch of salt
  • 3 large beetroots, washed and quartered
  • 2 tbsp (30ml) olive oil, plus extra to serve
  • salt and freshly ground black pepper, to taste
  • 6 fresh sage leaves, torn
  • 100g crispy pancetta
  • 150g ball buffalo mozzarella



Place the whole potatoes, skin on, in a large pot of water. Bring to the boil and cook until tender. Drain and set aside to cool slightly.


Peel the potatoes, mash lightly then pass through a sieve or potato ricer to create a smooth mash.


Combine the mashed potato with the flour in a large bowl (you may need less or more flour), egg yolks and season. Mix until a soft dough forms.


Take large pieces of dough and roll out into thin sausage shapes on a floured work surface. Slice into 2cm squares. Pass a knife blade or fork prongs lightly over each square to make a slight indent for a traditional gnocchi look.


In the meantime, preheat the oven to 200°C. Place the beetroot in a baking dish, drizzle with 1 tbsp (15ml) of the oil and season. Bake until tender and slightly caramelised, about 30 – 40 minutes.


Bring a large pot of salted water to the boil, drop the gnocchi in and simmer until they rise to the surface. Remove with a slotted spoon and drain on absorbent kitchen paper. Heat the remaining olive oil in a non-stick pan. Add the gnocchi and sage and fry for 5 minutes, turning occasionally, until the gnocchi turns golden.


To serve, spoon the gnocchi and sage into bowls, top with the beetroot, shards of pancetta and torn mozzarella. Drizzle with the extra olive oil.


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