Past Recipes
Creamy Beet Gnocchi

Creamy Beet Gnocchi with Swiss Chard and Sage-Toasted Walnuts

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Recipe Details


What could be more romantic for Valentine’s Day than a bowl of creamy, pillowy gnocchi? Here, Chef Giuseppe simmers the tender potato dumplings with beets for a pink hue and earthy-sweet flavor, then tosses the mixture with sautéed Swiss chard, butter, and lots of Parmesan. Walnuts toasted with sage add crunch and a fantastic aroma. A sprinkle of delicate pea shoots gives the dish a fine dining flourish that’ll make your date so happy you stayed in tonight.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 770
  • Protein 23g
  • Total Carb 98g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red beets
    8 ounces
    red beets
  • rainbow Swiss chard
    8 ounces
    rainbow Swiss chard
  • sage
    1/8 ounce
  • walnuts
    1/4 cup
  • shallot
  • garlic
    1 clove
  • gnocchi
    1 pound
  • peas
    1/2 cup
  • unsalted butter
    3 packets
    unsalted butter
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • pea shoots
    1 ounce
    pea shoots

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large pot of water to a boil over high heat. Rinse all produce. Peel beets and cut into ¼-inch dice. Cut Swiss chard crosswise into ¼-inch ribbons, keeping stems and leaves separate. Roughly chop sage leaves, discarding stems. Roughly chop walnuts. Peel shallot and mince. Mince garlic

  2. Sauté aromatics

    Sauté aromatics

    Add beets to boiling water and cook until almost tender when pierced with a knife tip, about 18 minutes. Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add shallot and garlic and sauté, stirring, until browned, 2-3 minutes. Add sage and walnuts and cook, stirring, until walnuts are toasted and sage is aromatic, 2-3 minutes more. 

  3. Cook Swiss chard

    Cook Swiss chard

    Add Swiss chard stems to pan with walnuts, still over medium heat, and cook until tender, 2-3 minutes. Add Swiss chard leaves and cook until wilted, 1-2 minutes more (chard loses volume as it cooks, so work in batches as needed, adding 1 handful at a time as the leaves shrink). Season with ½ teaspoon salt and pepper as desired. Remove pan from heat and set aside.

  4. Cook gnocchi

    Cook gnocchi

    Leaving beets in pot, season boiling water generously with salt. Add gnocchi and peas and gently stir to keep gnocchi from sticking together. Cook until gnocchi are tender and floating to the surface, 2-3 minutes. Reserve 1 cup gnocchi cooking water, then drain.

  5. Finish beet gnocchi

    Finish beet gnocchi

    Return pan with Swiss chard to medium heat, then stir in beets, peas, and gnocchi. Stir in butter and half of Parmesan. Slowly add gnocchi cooking water, 1 tablespoon at a time, tossing until sauce is creamy and clings to gnocchi. Taste and add salt and pepper as desired. 

  6. Plate beet gnocchi

    Plate beet gnocchi

    Divide creamy beet gnocchi between serving plates. Garnish with pea shoots and remaining Parmesan. Dig in!

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