Beetroot Ricotta Gnocchi

Name: Beetroot Ricotta Gnocchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters all purpose flour; 355 milliliters beet puree, from roasted beets above; 8 smalls beets; 1 egg; 3 teaspoons kosher salt; 177 milliliters Manchego cheese, finely grated; 2 teaspoons olive oil; 6 servings Grated Manchego or parmesan cheese, for serving; 237 milliliters ricotta cheese; 6 sage leaves; 10 sage leaves; 6 servings salt and pepper; 3 Tbsps unsalted butter

Beetroot Ricotta Gnocchi might be just the main course you are searching for. One serving contains 536 calories, 26g of protein, and 27g of fat. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mediterranean food. If you have salt and pepper, butter, olive oil, and a few other ingredients on hand, you can make it. To use up the all purpose flour you could follow this main course with the Cinnamon sugar soda bread as a dessert.

Instructions

Preheat oven to 400 degrees. Scrub beets, trim tops and place on a parchment lined rimmed baking sheet.

Ingredients you will need

Beet

Equipment you will use

Baking Sheet

Oven

Drizzle 2 teaspoons olive oil over and sprinkle with the sage, salt and pepper. Cover tightly with aluminum foil and roast in the oven for 40 minutes, or until the beets are tender and a knife inserts easily. Allow to cool for 20 minutes. Use a paper towel or your hands and slip the outer skin off and discard.

Ingredients you will need

Salt And Pepper

Olive Oil

Beet

Sage

Equipment you will use

Aluminum Foil

Paper Towels

Knife

Oven

Add the beets to a food processor and process until smooth.In a medium bowl add 1 1/2 cups beet puree, ricotta cheese, manchego cheese, egg, salt and 2 cups of flour.

Ingredients you will need

Manchego Cheese

Ricotta Cheese

Beet

All Purpose Flour

Salt

Egg

Equipment you will use

Food Processor

Bowl

Mix will to combine.

Add more flour until the dough is soft and only slightly sticky. Allow to rest for 30 minutes at room temperature. Divide into 8 pieces and lightly dust the cut edges with flour to prevent sticking.Have ready a generously floured rimmed baking sheet for the formed gnocchi. Set aside. Flour a large board generously and using your hands make a long rope the width of your finger with the first piece of dough.

Ingredients you will need

Gnocchi

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Cut into 1 inch pieces and lightly toss with flour to coat the cut edges. Use a fork or gnocchi board to form the gnocchi, by placing the piece of dough on the tines of the fork and using your thumb to gently drag it down the fork. It should curl a little as it goes down.

Ingredients you will need

Gnocchi

Dough

All Purpose Flour

Add to the prepared baking sheet and repeat with the remaining dough. NOTE: do not pile the gnocchi, or they will stick to each other. This may require 2 rimmed baking sheets.Get a large pot of water boiling and salt. In a large saute pan, add the 3 tablespoons butter and sage and turn to medium-low heat.

Ingredients you will need

Gnocchi

Butter

Dough

Water

Sage

Salt

Equipment you will use

Baking Sheet

Frying Pan

Pot

Add the 1/3 of the gnocchi to the boiling water (or less depending on your pot size) and allow them to cook until they float. Use a spider or slotted spoon to remove the gnocchi from the top of the water and add to the butter/sage saute pan. Repeat with remaining gnocchi. Toss lightly to coat with the butter and serve on a warmed platter topped with more machego cheese.

Ingredients you will need

Gnocchi

Butter

Cheese