I had the same issues as puddin6 mentions! I measured all the ingredients carefully and checked after to make sure I didn't forget any ingredients. I ended up adding 1-2 C more flour than what the recipes calls for and the dough was still very wet and sticky. The only way I could get any sort of shape was to chill the dough for 30 minutes and then pull off chunks to plop on the wax paper. Rolling in any form was impossible, even after chilling. Mine didn't come out like lead but they were definitely gummy and pretty unattractive lumps. The flavor was decent and the sauce was tasty, but there was far too much sauce for the amount of pasta. The gnocchi were swimming in melted butter.
I have made this 4 times now, both with real beets and with canned beets. It comes out perfectly every time either way! The first time I served it with the included brown butter sauce, but I have subsequently used tomato sauce, Alfredo sauce, and pesto. I'm actually planning on making it again tonight! Even my DH who is a devout carnivore likes it. :)
Not good. I followed the recipe exactly (and I am an experienced home cook) and the dough was a wet, sticky mess. I added more flour than called for because there was no way I was going to be able to roll it out. It still didn't help the wetness/stickiness. I probably overworked the dough because of this, but there was no alternative. They came out gummy and like lead, although the flavor was good--very beety. However, they didn't look so good--after boiling, they looked like little chunks of raw meat. Was very time consuming. Wouldn't make again.