Red Gnocchi
Who loves gnocchi? Take your gnocchi to the next level with Donatella’s homemade Red Gnocchi using beets!
0 min
PREP TIME
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TOTAL TIME
0 min
COOK TIME
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SERVING SIZE
Ingredients
- 2 ½ cups all purpose flour
- semolina flour, for dusting
- 1 ½ lb. red beets, scrubbed
- 1 cup ricotta (strained)
- ½ cup parmesan
- 1 egg
- 1 tsp. nutmeg
- ½ tsp. salt
Lemon Cream Sauce
- 4 tbsp. unsalted butter
- 1 pint heavy cream
- zest and juice of 2 lemons
- 2 garlic cloves, minced
- 2 tsp. tarragon, chopped
- salt and pepper, to taste
Instructions
- Boil or bake beets until tender. Then peel and cut into small pieces.
- Place beets into a food processor or blender and puree.
- In a bowl of a standing mixer add the beet puree, ricotta, nutmeg, egg, parmesan cheese, and salt. Mix on low-medium speed then slowly add 2 cups of flour and continue to mix until combined. Dough will be sticky.
- Empty dough onto a floured board and place remaining ½ cup flour over dough.
- Cover dough with saran wrap and let sit for 30 minutes.
- Cut dough into 6 pieces, incorporating the flour.
- Roll dough into a rope about ½ inch thick. Cut rope into 1/2” gnocchi. Continue with remaining dough.
- Transfer to semolina dusted parchment-lined baking sheet.
- At this point the gnocchi can be frozen.
- If cooking the gnocchi, bring a large pot of salted water to a boil.
- Cook gnocchi until floating about 3 minutes.
- Drain and add to a skillet with lemon cream sauce.
Lemon Cream Sauce
- In a large skillet, melt the butter then add garlic and cook until fragrant. Pour in the heavy cream and stir until mixture thickens. Add lemon zest, 1 tbs. lemon juice and 1 tsp. tarragon. Season with salt and pepper.
Has Gluten
