Preheat your oven to 200°C (390°F). Wrap the beets tightly in foil and roast for about 45 minutes until tender and the skins are easy to peel away with a slight give when pressed.
Allow the beets to cool slightly, then peel off the skins and chop them into small chunks. Transfer the roasted beets to a food processor and blend until smooth and velvety, with no chunks remaining.
In a mixing bowl, combine the beet puree with the beaten egg and ricotta cheese, mixing until smooth and well incorporated. This creates a vibrant, sticky dough base.
Sift the flour over the beet mixture and gently fold it in until just combined; avoid overworking to keep the gnocchi light. The dough should be soft but manageable.
Divide the dough into four equal parts. Roll each part into a long rope about 2 cm in diameter on a lightly floured surface, then cut into 2 cm pieces to form individual gnocchi.
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot.
Cook the gnocchi until they float to the surface, about 2-3 minutes, signaling they are done. Use a slotted spoon to carefully remove them and set aside.
In a skillet, melt the butter over medium heat until it begins to bubble and turn golden, then add the sage leaves. Cook until the sage is crisp and fragrant, about 1 minute.
Add the cooked gnocchi to the skillet and gently toss them in the sage butter, ensuring each piece is coated and heated through. Listen for a gentle sizzle and see the butter turn a nutty brown.
Serve the gnocchi hot, sprinkled with grated Parmesan cheese for a savory finish and vibrant presentation, with the sage butter pooling around them.
