Beets: gnocchi

A very interesting thing to do with beets: from ironstef {from Bon Appetit, October 2004}

  • Beet Gnocchi with Rosemary
    8 first-course or 4 main-course servings
  • 3 small beets, trimmed
  • 1 pound fresh ricotta cheese (skim or regular)
  •  1 large egg 3/4 cup freshly grated Parmesan cheese
  • 1 1/4 teaspoons salt
  •  1/4 teaspoon ground black pepper
  • 1 1/2 cups flour, divided
  • 1/2 cup (1 stick) unsalted butter
  • 8 3-inch-long fresh rosemary sprigs
  • Additional freshly grated Parmesan cheese


  1. Preheat oven to 450 degrees.
  2. Wrap beets in foil and roast until tender, about 1 hour.
  3. Cool 15 minutes. Slip skin off beets; discard skins.
  4. Coarsely grate beets.
  5. Place 3/4 cup grated beets in large bowl (reserve remaining beets for another use).
  6. Stir in ricotta, egg, 3/4 cup Parmesan cheese, salt and pepper.
  7.  Mix in 1 cup flour.
  8. Lightly dust baking sheet with flour. Place remaining 1/2 cup flour in small bowl. Using tablespoon measure as aid, scoop dough into rounds; transfer to bowl with flour, then roll each into 1 1/2 inch log.
  9. Hold in palm of hand and gently press centers with fingertips to make slight indentations. Transfer gnocchi to prepared baking sheet. See image below.
  10. Melt butter with rosemary sprigs in heavy large skillet over medium heat. Cook until butter begins to brown, about 3 minutes. Remove sprigs. Set aside.
  11.  Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to surface, about 2 minutes. Continue to cook 1 1/2 minutes longer.
  12. Using slotted spoon, transfer gnocchi to skillet with butter and rosemary. Heat butter and gnocchi over medium heat, stirring gently to coat. Transfer to plate; sprinkle generously with additional Parmesan cheese and serve.

Stef’s army of little pink pasta:

Another source: very similar:


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