Beetroot Ricotta Gnocchi in a Brown Butter Gorgonzola Sauce. Soft, pillowy ricotta gnocchi with the unmistakable color and flavor of the beetroot, in a creamy-dreamy brown butter gorgonzola sauce.
- 180 g cooked beets
- 200 g ricotta
- 3 tbsp Parmigiano
- 1 small lemon, the zest
- pinch salt
- 140 g flour + more for dusting the surface while working
For the sauce:
- 3 Tbsp salted butter
- 60 g smoked gorgonzola
- 2 Tbsp Parmigiano
- 6 sage leaves
- Wash and peel the beets, then boil them in large pot for about 20 minutes or until fork tender (our were small beets).
- Once cooked, drain of any water, put them in a food processor to finely puree them, then let cool.
- In a medium bowl mix the ricotta cheese with the Parmigiano, a pinch of salt, and the lemon zest. Add the beetroot puree and mix again.
- Transfer the puree on a floured working surface and add more flour, a little at a time, kneading slowly, until all absorbed and you get a soft and malleable ball of dough.
- Let it rest in the refrigerator for about 15 minutes.
- Dust a work surface with flour and transfer the dough onto the board.
- With a sharp knife cut a slice of dough approximately 1/4 inch thick and roll the slice into a long thin roll approx 1/2 inch diameter, then cut it into 1 inch pieces.
- Using a wooden gnocchi board and just a light dusting of flour roll the gnocchi pieces off the board creating a ridged texture. It may take a few tries to get the feel of how much pressure you need to use (you can also a fork, or simply roll the pieces into a ball).
- Transfer the gnocchi onto a floured baking sheet and sprinkle some more flour on top.
- Bring a large pot of salted water to boil, add the gnocchi gently a few at a time and cook them for about 4 minutes. They are ready about 1 minute after they’ve come up to the surface.
- While the gnocchi are cooking, prepare the brown butter gorgonzola sauce.
- In a non-stick pan add the butter, the gorgonzola cut into cubes, and a few sage leaves. Add the Parmigiano and melt well until a soft creamy consistency is obtained.
- Drain the dumplings with a slotted spoon and add them to the pan with the sauce, adding maybe a touch of the cooking water if the sauce is too thick.
- Plate and decorate with some fresh sage leaves.
- Eat while still warm and creamy.
If you don’t have a wooden gnocchi board you can use a fork by placing it face down and rolling the gnocchi off the back side of the fork, or simply roll the pieces of dough between your hands into small balls.