Beet Ricotta Gnocchi

Recipe Description:

I am not a fan of beets! My family will attest to that. However, when they come in my CSA box, I have to eat them. In order to do that I find or create recipes that allow me to incorporate them into my diet. I adapted this recipe from a recent Food and Wine recipe, and it was heavenly! I love to top this with Brown Butter and Sage leaves, but any pasta sauce will do.

Prep Time: 7 Hours and 30 Minutes

Cook Time: 45 Minutes

Servings: 8

Difficulty: Moderate

Recipe Ingredients:

2 lb. medium beets, scrubbed and trimmed

1-2 T Extra Virgin Olive Oil.

Natural Salt

Fresh Ground Pepper

1 C Ricotta (made from raw, organic milk and cream--try this recipe)

1 pastured egg

Freshly grated nutmeg (1 pinch)

3/4 C grated Parmigiano-Reggiano Cheese

2 3/4 C -3 C Whole Wheat Pastry Flour

Brown Butter and Sage

1 1/2 C Cultured Butter, Unsalted

16 small sage leaves

Recipe Instructions:

Preheat oven to 375 degrees. In a baking dish with a lid, place beets and drizzle olive oil to coat.

Salt and pepper the beats.

Add 1/4 C filtered water to the baking dish, cover and bake for 1 hour, until the beets are tender.

Uncover dish and let beets cool completely.

Peel skin of beets and cut into 1-inch pieces, transfer to a food processor or blender to puree.

In a mixing bowl with paddle attachment, combine 1 1/2 C of beet puree (reserve any remaining for another recipe), ricotta, egg, nutmeg, 3/4 C Parmigiano-Reggiano Cheese, and 1 T of salt.

Mix until ingredients are combined, scrape down the sides of the bowl.

Sprinkle flour at low speed until dough comes together. You may not need all of the flour.

Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.

Place into a bowl and cover with a damp towel.

Let stand at room temperature for 4-6 hours.

Line baking sheet with parchment paper and dust with flour.

Cut gnocchi dough into 10 pieces and roll each piece into 1/2 in. thick rope.

Cut ropes into 1/2 in thick pieces and transfer to prepared baking sheets.

Bring a large pot of water to a boil.

Add 1/4 of the Gnocchi to the water and cook them until they rise to the surface.

Repeat this process until all the dough is finished.

Drain them and place them on a baking sheet that has been coated in olive oil.

To serve: Melt butter in a large skillet until the milk solids start to brown.

Toss in sage leaves and simmer until fragrant (med. low temperature).

Add Gnocchi to coat and serve with extra Parmigiano-Reggiano.

Author: Dea

Wife and Mom of four children. Studied Baking and Pastry at Le Cordon Bleu, graduating in 2010. I enjoy experimenting in my kitchen. View all posts by Dea

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Dea

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