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
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.