Beet dumpling pasta…that sounds normal right??
This was a dish I tackled a while ago, and finally have been able to gather the photos and recipe to put out here. I love gnocchi and the idea of incorporating beets sounded intriguing. Beets have not always been something I have eaten or worked with, but lately they keep cropping up in different ways to use, which I appreciate because they are good for you. But if you are not a beet eater, this is a great way to eat it…by sneaking it into your meal. : )
Beets – Roast and Puree
2 lbs of beets (about 2 large, or 3 small)
Scrub and clean beets. Wrap them individually in foil and bake them at 400 degrees for an hour. Let them cool before handling. When they are cool peel and cut into one inch cubes. They should be pretty easy to peel at this point. Place the cubes in a food processor (or blender if you don’t have a food processor) and puree until smooth.
Beet puree (from above)
1 cup fresh ricotta
¾ cup fresh grated parmesan cheese
1 large egg beaten
¾ lb of unsalted butter cubed (1 ½ sticks)
3 cups flour with additional for dusting
15 small sage leaves
½ cup chopped walnuts
1 Tbsp lemon juice
Fresh ground pepper
Ok so for this next part I brought out the standing mixer. Use the paddle attachment. Combine 1 ½ cups of beet puree with ricotta, parmesan, egg, and 1 tablespoon of salt. Mix until combined and use a spatula periodically to scrape down the sides. Slowly add the flour while the mixer is at a low speed until it is all incorporated.
Now for the fun part, especially if you’ve had a stressful day. Take the dough on a lightly floured surface and knead until smooth but still tacky. Cover the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Grab a baking sheet and dust it heavily with flour. Cut the gnocchi dough into smaller pieces to roll out. Roll each piece into ropes that are ½ an inch thick. Cut the ropes into half inch pieces and place on the dusted baking sheet making sure the pieces don’t stick together.
Take another baking sheet and lightly oil it. In a large pot boil water, and make sure it’s salted. You can start this while you’re rolling and cutting your gnocchi. Take one fourth of the gnocchi and cook in the boiling water until they rise to the surface, and let cook for a minute or two longer. Use a slotted spoon to take out the gnocchi and transfer to your oiled sheet. Repeat until you have cooked all the gnocchi.
In a skillet (I used a non-stick), toast the walnuts until golden and fragrant. Set aside. You can do this early on too. In the same skillet add the butter and cook until golden brown and you can start to smell the nuttiness. Probably about 2-3 minutes on medium to high heat. Add sage leaves and cook for about 30 seconds, and then add lemon juice. Add the gnocchi and toss. I cooked them until a light crisp formed on all sides. Season with salt and sprinkle walnuts on top. You can add additional parmesan cheese for serving.
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