Prep Time: 45 Min
Cook Time: 60 Min
Ready In: 1 Hr 30 Min
Servings: 4 (as side dish)
- 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)
- 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.