28 Aug IG Beetroot Gnocchi IMG old site2

Beetroot Gnocchi


In a bowl, combine Baby Beet purée with the ricotta, egg, nutmeg, Parmesan and 1 teaspoon of salt and mix until combined. Add in 3 cups of flour a bit at at time and mix until just combined.

On a floured work surface, knead the dough gently until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

Cut the dough into 10 pieces and roll each piece into a rope. Cut the ropes into gnocchi sized pieces and press down and roll with a fork to get indentations in the gnocchi for holding the sauce once cooked.

Once all the gnocchi have been rolled, boil batches in simmering salted water, until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to an oiled baking sheet. Repeat with the remaining uncooked gnocchi.

In a large frypan, toast the chopped walnuts over moderate heat, tossing for 4-5 mins, or until golden and fragrant.

Add the butter to the pan and mushrooms and cook until mushrooms are tender, then add spinach and the sage leaves and stir until wilted, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Serve with extra Parmesan and Mesclun Salad on the side.