Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and scrub your beets well, trim the leaves and roots, and wrap each one loosely in aluminum foil. Place them on a baking sheet and roast for 50-60 minutes, or until they are easily pierced with a fork.
- Let the beets cool just enough so you can handle them. Peel the skins off easily with your fingers or a paper towel.
- Chop the peeled beets and place them in a food processor or high speed blender. Blend until you have a completely smooth, vibrant purée. You should have about ¾ cup of purée. Measure it out and let it cool to room temperature.
- In a large bowl, combine the cooled beet purée, the drained ricotta cheese, the grated Parmesan, the beaten egg, salt, and pepper. Mix until everything is well combined and you have a beautiful, uniformly pink mixture.
- Add the flour. Start by stirring it in with a wooden spoon or spatula until a soft, slightly sticky dough forms. Be careful not to overmix; we’re just looking to bring it all together.
- Turn the dough out onto a well floured surface. Lightly flour your hands and gently knead the dough for just a minute until it’s smooth. It will still be soft. Divide the dough into four equal pieces.
- Working with one piece at a time, roll it into a long rope about ¾ inch thick. Use a bench scraper or knife to cut the rope into ¾ inch pieces to form your little gnocchi pillows.
- If you want to add the classic ridges, gently roll each piece over the back of a fork's tines. Place the finished gnocchi on a lightly floured baking sheet, making sure they don’t touch.
- Bring a large pot of heavily salted water to a rolling boil. Gently drop the gnocchi into the water in batches. Don’t overcrowd the pot! Within a minute or two, the gnocchi will begin to float to the surface.
- Let them cook for about 30 seconds more after they float, then remove them with a slotted spoon.
- While the gnocchi are cooking, you can make the sauce. In a large skillet over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown and smells amazing.
- Add the fresh sage leaves and let them sizzle and crisp up for about 30-60 seconds. Transfer the cooked gnocchi directly from the pot into the skillet with the brown butter. Gently toss to coat everything.
- Serve immediately, topped with your favorite garnishes.
Notes
This is a delightful way to incorporate nutrient-rich beets into a family meal. The vibrant red color makes it a stunning centerpiece on any table, and it’s a great way to introduce kids to vegetables in a fun, visually appealing way.
