Beautiful Beet Gnocchi

Prep Time: 45 Min
Cook Time: 60 Min
Ready In: 1 Hr 30 Min

Servings: 4 (as side dish)

Ingredients:

• Olive oil spray
• 2-3 small to medium-sized beets, tops and ends removed, cleaned well and quartered
• 1/4 cup ricotta
• Sea salt and fresh black pepper
• 1 1/4+ cups flour
• 2 tablespoons butter, approximately
• Fresh rosemary (optional)

Directions:

• Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with olive oil. Bake beets on sheet for about 30 minutes or until tender.
• When cooled, peel beet skin with a paring knife and pulse beets in a food processor until just smooth, leaving a little texture.
• In a large bowl, combine the beet puree, ricotta, 1/2 teaspoon salt, pepper, and part of the flour, adding a little flour at a time until a dough forms. The dough should be soft but not too sticky; the goal is to use as little flour as possible to keep the gnocchi from becoming too dense.
• Bring water to boil in a large pot and add a generous amount of salt.
• Roll the dough into a snake. Cut bite-size pieces. Roll over tine of fork to create ridged pattern on gnocchi. Repeat until all gnocchi are done.
• When the water comes to a rolling boiling, add gnocchi, cooking in batches so as to not overcrowd the pot. When the gnocchi begins to float, remove them with a slotted spoon to a baking sheet. Repeat with remaining gnocchi.
• When all gnocchi have been cooked, heat about 2 tablespoons butter in a sauté pan and add the gnocchi, tossing to coat. Cook about 7-10 minutes on medium heat. Season with salt and pepper. You may also sprinkle with fresh rosemary or other herbs. Plate and serve.

Recipe adapted from Freshmade NYC.