Beet Gnocchi

Beet Gnocchi With Rosemary

3/4 cup roasted beet puree
1 pound fresh ricotta cheese
1 large egg
3/4 cup Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 1/2 cups flour, divided
1 stick unsalted butter
4 fresh rosemary sprigs
Place beets in a large bowl. Stir in ricotta, eggs, cheese, salt and pepper. Mix in 1 cup of the flour. (Dough can be made one day ahead, cover and refrigerate).

Place remaining 1/2 cup flour in a bowl. Lightly dust baking sheet with flour. Using a teaspoon measure, scoop dough into rounds and transfer to bowl with flour. Then with the tinges of a fork, press down into the dough and then transfer to baking sheet. Do this in batches. (Gnocchi can be prepared 6 hours ahead. Cover and refrigerate).

Melt butter with rosemary in a large skillet over medium heat.

Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to the surface, about 2 minutes. Continue to cook 1 1/2 minutes longer. Using a slotted spoon, transfer gnocchi to skillet with butter and rosemary.

At this point you can transfer the gnocchi to a plate and sprinkle with Parmesan cheese.

RECIPE PALETTE FUN