Beet Gnocchi with Sage (Print Version)
# Ingredients:
→ Gnocchi Base
01 -
1 medium beet, greens trimmed
02 -
1 large russet potato
03 -
1 large egg
04 -
55g (½ cup) grated parmesan cheese, plus more for serving
05 -
1 teaspoon kosher salt, plus more for boiling
06 -
190g (1½ cups) whole wheat flour, plus more for dusting
→ Sage Butter Sauce
07 -
115g (½ cup) salted butter, divided
08 -
2 tablespoons fresh sage, chopped, divided
# Instructions:
01 -
Preheat the oven to 220°C (425°F). Place the beet in an oven-safe dish and add enough water to cover ¾ of the beet. Cover tightly with foil. Poke the potato all over with a fork and place on a parchment-lined baking sheet. Roast both for 45 minutes until fork tender. Allow to cool until safe to handle.
02 -
Gently rub the beet to remove the skin (consider wearing rubber gloves to prevent staining). Trim any remaining stem, then roughly chop. Transfer to a food processor with the egg, Parmesan, and salt. Puree until completely smooth.
03 -
Peel the potato and grate through the small holes of a box grater or press through a potato ricer if available.
04 -
In a large bowl, gently fold together the potato and beet mixture. Gradually add the flour, 60g (½ cup) at a time, folding until the dough comes together. The dough should be tender but not sticky when handled.
05 -
Turn the dough onto a lightly floured surface and knead gently. Divide into 8 portions. Roll each portion into a 1¼ cm (½-inch) thick rope and cut into 2.5 cm (1-inch) pieces. Optionally, roll each piece over the tines of a fork to create ridges.
06 -
Bring a medium pot of well-salted water to a boil. Working in batches of 8-10 gnocchi, cook until they float to the surface. Once floating, cook for 30 seconds more, then remove with a slotted spoon to a plate.
07 -
In a medium pan, melt 2 tablespoons of butter until bubbling. Add 1 tablespoon of sage and half of the gnocchi (to avoid overcrowding). Sauté for about 1 minute per side until lightly toasted and well coated with butter and sage. Repeat with the remaining butter, sage, and gnocchi.
08 -
Serve immediately with additional grated Parmesan cheese for garnish.
# Notes:
01 -
Wearing rubber gloves while handling the beet will prevent your hands from staining