Red Beet Gnocchi with Ricotta
Red beet gnocchi with ricotta is one of those dishes that instantly makes you pause, mostly because of that deep, vibrant color. The beets bring more than just looks to the table; they add natural sweetness and earthiness to every bite. Folded together with creamy ricotta, the gnocchi stay light and tender.
Ingredients
- 6 ounces red beets
- 1 egg
- 2 ounces ricotta cheese
- 6 ounces all-purpose flour
- 1 teaspoon salt
- 1.5 ounces Cambozola cheese
- 1 tablespoon parsley finely chopped
- salt & pepper
Instructions
- Cook the beets until they are tender. You can do this by boiling, roasting or steaming them. (NOTE 1)
- Once the beets are done cooking, cool them slightly and transfer them to a blender, together with the egg. Process until smooth.
- Use kitchen towels to pat dry the ricotta cheese. In a bowl, combine all-purpose flour, salt, ricotta and the beet puree and mix and knead it a few minutes until you have a dough. Wrap the dough ball in plastic wrap and store it in the refrigerator for about 30 minutes.
- Unwrap the dough and cut it in 4 or more pieces. Roll each piece into a long tube. Cut that tube in pieces of about 1 inch. These are your raw gnocchi.
- At the same time, bring a pot of water with salt to a boil.
- With a slotted spoon, place the gnocchi in the boiling water (do this is parts to avoid the water from cooling down). Cook the gnocchi until they float to the surface. Remove them from the water and place them on a baking sheet, lined with parchment paper.
- In a skillet, heat the butter and add the cooked gnocchi, plus 1/4 – 1/2 cup of gnocchi water. Add the blue cheese to that and stir until the cheese is melted and the sauce is just a little thickened.
- Season with salt & pepper.
- Divide the gnocchi over 2 plates and sprinkle with parsley. Serve warm and enjoy !
Notes
- Boiling them in salted water is in my opinion the easiest and fastest way. Steaming works easily as well, but you’ll need an additional steamer basket. Many people prefer the roasting method as it may be the best way to lock in the flavor and nutrients of the beets. In principle I agree with that, but I have to add that the difference in flavor between the 3 methods is not that apparent. So I use the roasting method only when the flavor of the beets is paramount for the success of your dish. In the case of these beet gnocchi, I decided to cook them in water.
Nutrition
Calories: 491kcalCarbohydrates: 74gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 1466mgFiber: 5gSugar: 6g