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Beet and Ricotta Gnocchi

Sarah West

This Piedmontese gnocchi takes on the striking deep red of its primary ingredient. When you're lucky enough to get a bunch of beets with their tops still attached, saute the leaves and stems while the gnocchi is cooking, adding the gnocchi to the greens' skillet once it's cooked through and tossing all to combine.

Serves 4-6


1 1/4 lb. small red beets, scrubbed
2 tablespoons extra-virgin olive oil
1/2 cup whole milk ricotta
1/2 cup finely grated parmesan, plus more for serving
1 teaspoon freshly grated nutmeg
1 egg
2 1/2 cups all-purpose flour
Semolina flour, for dusting
2 tablespoons unsalted butter
Aged balsamic vinegar, for drizzling

1. heat oven to 350-degrees F. Toss beets, 2 tablespoons of oil, salt, pepper, and 1/4 cup water in a 9"x13" baking dish and cover with foil; roast until tender, about 1 hour.

2. Peel beets and transfer to a food processor. Add ricotta, parmesan, nutmeg, egg, and salt; puree until smooth and transfer to a bowl. Add 1 1/2 cups flour and, using your hands, mix until a sticky dough forms. Sprinkle 1/2 cup flour on a work surface. Place dough on top. Sprinkle remaining flour over dough and cover loosely with plastic wrap; let sit 30 minutes.

3. Cut dough into 6 pieces. Working with one piece at a time, and using your hands, roll dough into a 1/2"-thick rope. Cut rope crosswise into 1/2" gnocchi; transfer to a semolina-dusted, parchment paper-lined baking sheet. Keep gnocchi separated to avoid sticking.

4. Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2-3 minutes. Heat butter in a 12" skillet over medium-high. Using a slotted spoon, transfer gnocchi to skillet; season with salt and pepper and toss to combine. Serve immediately, drizzled with balsamic vinegar and sprinkled with parmesan.

Recipe from April 2015 Saveur magazine.