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Heat oven to 350°. Toss beets, 2 tbsp oil, salt, pepper, and ½ cup water in a 9" x 13" baking dish and cover with foil; roast until tender, about 1 hour.
Peel beets and transfer to a food processor. Add ricotta, parmesan, nutmeg, egg, and salt; purée until smooth and transfer to a bowl. Add 1 ½ cups flour and, using your hands, mix until a sticky dough forms.
Sprinkle ½ cup flour on a work surface. Place dough on top. Sprinkle remaining flour over dough and cover loosely with plastic wrap; let sit 30 minutes.
Cut dough into 6 pieces. Working one piece at a time, roll dough into a ½" thick rope. Cut rope crosswise into½" gnocchi and transfer to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2-3 minutes.
Meanwhile, heat remaining oil and the butter in a 12" skillet over medium-high. Cook beet green stems until soft, 2-3 minutes. Add beet leaves; cook until wilted, 1-2 minutes.
Using a slotted spoon, transfer gnocchi to skillet; season with salt and pepper and toss to combine. Transfer gnocchi to a serving platter; drizzle with balsamic and sprinkle with parmesan.