You’re probably getting tired of my beet & peach posts, right? Let me here you say…..”No”! It seems that’s all I have been posting lately, but it’s currently what is in season in my area. My garden is busting with beets and I ordered 2 large boxes of peaches from a local farm, so I am in the frenzy of using them up before I am throwing them out.
After making the below recipe for Beet Pasta Carbonara I was tweeting with a friend who said – “I bet gnocchi would taste great too”. My wheels were spinning and I couldn’t stop thinking about making it. So, yesterday, I dug up some beets, roasted them with sage and proceeded to whip up some gnocchi. Boy, was that the best decision (since getting a spiral perm) I’ve made in a long time! It was so delicate and tasty….even my picky teenager liked it. (she doesn’t like food with color, see here)
It takes a bit of time, especially if you plan on making your own ricotta cheese, but it’s so worth the effort. I made this as a side dish to accompany pork tenderloin. It was just enough for us and saved a bit of room for an apple crisp and ice cream. This could also be a great main course as well with some quick sauteed asparagus mixed in. Mmm. Ok, I’m drooling. Again.
After you puree the beets, mix them with ricotta cheese and enough flour to get a soft supple dough. Let it rest for 30 minutes and then divide into 8 pieces. Roll each piece out to a finger-sized width and use a bench scraper or a small knife and cut into 1 inch pieces. Give them a quick toss in some flour to coat the cut edges and start forming the gnocchi with a fork or a gnocchi board. I use a fork, but if anyone would like to buy me a gnocchi board, I’ll be your BFF forever.
Toss the formed gnocchi onto a floured rimmed baking sheet and form form form. Make sure that you don’t pile the gnocchi on top of one another. I tried this once, then refrigerated and ended up getting Taco Bell for dinner that night. They all stuck together like one big giant blob of gnocchi. It wasn’t pretty and after you’ve spent this much time and effort, a very large disappointment. So learn from me…Don’t Pile!
Once all of the gnocchi have been formed, get a pot of water boiling and a large saute pan set to medium low with the butter and fresh sage. This makes for easy removal from the boiling water and into the saute for a quick coat of melted butter and fried sage. Mmm.
Seems easy enough, right? If you decide to give it a shot, I’d love to hear from you!!