Adapted from Food and Wine
2 pounds medium beets, scrubbed
Extra-virgin olive oil, for brushing
Freshly ground pepper
1 c fresh ricotta
1 large egg, lightly beaten
Pinch of nutmeg
3/4 c freshly grated Parmigiano-Reggiano cheese
3 c all-purpose flour, plus more for dusting
- In a small sauce pan, place beets in 1 to 2 inches of water. Boil until a knife can be inserted into the beet without much resistance, about 15-20 minutes.
- Remove the pan from the heat, remove the beets from the pan and allow to cool enough to handle.
- Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree until completely smooth. Add 1-2 tbsp of water to help this process along.
- In the bowl of a stand mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the 3/4 cup of Parmigiano and 1 tablespoon of salt.Mix at low speed until combined.
- Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
- Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
- Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.
- Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook the gnocchi, small batches at a time, until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through.
- Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
- Serve with a butter sage sauce and extra cheese, or any way you can dream up.
If you don’t want to eat/cook all the gnocchi at one time, they can be prepared through Step 5 and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.