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Beetroot Ricotta Gnocchi

Beetroot Ricotta Gnocchi in a Brown Butter Gorgonzola Sauce

  • Author: Nicoletta
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2 generous servings 1x
  • Category: Main, Vegetarian
  • Method: Cooking
  • Cuisine: Italian

Description

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.


Ingredients

  • 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

Instructions

  1. Wash and peel the beets, then boil them in large pot for about 20 minutes or until fork tender (our were small beets).
  2. Once cooked, drain of any water, put them in a food processor to finely puree them, then let cool.
  3. 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.
  4. 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.
  5. Let it rest in the refrigerator for about 15 minutes.
  6. Dust a work surface with flour and transfer the dough onto the board.
  7. 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.
  8. 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).
  9. Transfer the gnocchi onto a floured baking sheet and sprinkle some more flour on top.
  10. 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.
  11. While the gnocchi are cooking, prepare the brown butter gorgonzola sauce.
  12. 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.
  13. 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.
  14. Plate and decorate with some fresh sage leaves.
  15. Eat while still warm and creamy.

Notes

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.

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