· recipe ·
Beet Gnocchi with Lemon Butter and Ricotta
Beets give dough a vivid color that varies with the variety, moisture, and cooking time.
Time and servings
- Prep
- 40 min
- Cook
- 145 min
- Total
- 185 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 17 g
- Fat
- 26 g
- Carbs
- 78 g
Roast the beets
Wrap the beets and roast them at 425°F220°C until tender. Peel them while warm, puree until smooth, then cook the puree in a skillet until it is dense enough to hold a furrow. Cool for 10 minutes.
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Mix the beet dough
Combine the riced potato and concentrated beet puree with the egg yolk and 1/2 tsp3 g of the salt. Fold in the flour just until the dough is cohesive; do not add beet juice as a color adjustment.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the ricotta and lemon
Spread the ricotta across a serving platter. Finely grate the lemon zest and squeeze 2 tablespoons30 ml juice, keeping them separate from the cool cheese.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Make the lemon butter
While the water heats, melt the butter over medium-low heat and add the black pepper. Remove from direct heat, stir in the lemon zest and juice, and keep the emulsion warm without boiling.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Coat and plate
Turn the beet gnocchi gently through the lemon butter, then arrange them over and beside the cool ricotta so their color remains visible.
