Beet Gnocchi with Rosemary               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Side Dish Main Dish Appetizers  

 

Recently my girlfriends and I stopped at Angeli Caffé in West Hollywood for lunch. We ordered several dishes to share, one of which was the beet gnocchi. The dumplings were so flavorful and tenderer that we wished we had ordered more.

Ingredients

3 small Beets trimmed
1 pound Fresh ricotta cheese
1 large Egg
3/4 cup Parmesan cheese freshly grated
1 1/4 teaspoons Salt
1/4 teaspoon Black pepper ground
1 1/2 cups All purpose flour divided
1/2 cup Unsalted butter (1 stick)
8 (3-inch long) Rosemary sprigs


 

Instructions
 Preheat the oven to 450°. Wrap beets in foil and roast until tender, about one hour. Cool 15 minutes. Slip skins off beets; discard skins. Coarsely grate beets. Place 3/4 cup grated beets in large bowl (reserve remaining beets for another use). Stir in ricotta, egg, 3/4 cup Parmesan cheese, salt, and pepper. Mix in 1 cup flour. (Gnocchi dough can be made 1 day ahead. Cover and refrigerate.)

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. Coat rounds with flour, then roll each into 1 1/2 inch long log. Hold in palm of hand and gently press centers with fingertips to make slight indentations. Transfer gnocchi to prepared baking sheet. (Can be compared six hours ahead. Cover and refrigerate.)

Melt butter with rosemary sprigs in heavy large skillet over medium heat. Cook until butter begins to brown, about three minutes. Set aside.

Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to the surface, about 2 minutes. Continue to cook 1 1/2 minutes longer. 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.

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Yields: 4 Servings
     Bon Appetit magazine, October 2004, page 75

 notes:  * This recipe makes eight first-course or four main-course servings.

* Be sure to wear plastic gloves when peeling and grating beets to keep from staining your hands.

Cuisine:  

Main Ingredient:   Beets