Beet and Ricotta Gnocchi


Let the beet drop! Oooooh you guys, these perfect lil fluffy pillows get baptized a warm sagey bath of browned buttah and from there they go directly into your mouth hole for a life changing, damned near religious experience. I’m not even joking. Not in the slightest. I betchu this is the only time feeling beet up is a good thang. 

Check out the #IGTV today for the process! Full recipes on now. #MakeItBeautiful 

1/4 lb red beets
1 lb Ricotta
1 large egg
1 C grated Parmesan, plus more for finishing
1 C all-purpose flour
1 stick unsalted butter
8 sage leaves
1/2 C toasted walnuts, chopped
1/2 T kosher salt
Freshly ground pepper

Wrap washed beets in aluminum foil and place on baking sheet. Bake in 450oF oven until tender for 45 minutes.

Remove from oven, open aluminum foil and let beets cool. Peel the skins off with your hands, I use latex gloves for this process.

Add beets to the food processor and purée. Transfer to a large bowl. Add the ricotta, eggs, Parmesan cheese and salt and freshly ground black pepper to the beets. Mix well with a wooden spoon. Slowly incorporate 1 cup flour to the ricotta mixture and whisk together to mix. Set the mixture aside for a minimum of 2 hours in the refrigerator. Can be made up to two days ahead.

To form the gnocchi, roll a walnut-sized piece of beet mixture into a nice oblong shape. Drop it into the bowl of flour, carefully turning to coat all sides. Lay each dumpling on a parchment lined baking sheet lightly covered with flour. Continue forming the gnocchi until all the mixture is gone. Refrigerate for 1 more hour to firm

Just before you are ready to serve, melt the butter together with the sage leaves in a skillet. Let the butter lightly brown, the sage leaves should be nice and crispy. Set brown butter and sage aside while you cook the gnochetti.

Slip the gnocchi into a pot of boiling salted water. Wait until they float to the surface of the water, usually 3-4 minutes

Using a slotted spoon, remove them from the water as they are done and place them on a serving platter. When all gnocchi are on the platter, top with melted butter and crispy sage. Finish with toasted walnuts and a nice dusting of Parmesan cheese and serve warm.