Imagine a dish that's not just a meal, but a canvas of deep crimson hues and luxurious flavors that dance on your palate. Our Beet Gnocchi with Walnut Sage Brown Butter is more than just a recipe—it's a gourmet experience that transforms humble ingredients into a restaurant-worthy masterpiece. Prepare to be seduced by the earthy sweetness of beets, the rich nuttiness of brown butter, and the aromatic whispers of fresh sage, all wrapped in pillowy, handcrafted gnocchi that will make your taste buds sing with delight!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cooked beets, pureed
- 1 cup ricotta cheese
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup walnuts, chopped
- 4 tbsp butter
- Fresh sage leaves
- Salt to taste
Instructions
- In a large mixing bowl, combine the pureed beets, ricotta cheese, egg, and a pinch of salt. Mix thoroughly until smooth and well-incorporated.
- Gradually add flour to the beet mixture, kneading gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.
- Dust a clean work surface with flour. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick.
- Cut each rope into 1-inch pieces using a sharp knife or bench scraper. Optional: Create traditional gnocchi ridges by rolling each piece gently against a fork or gnocchi board.
- Prepare a large pot of salted boiling water. Meanwhile, toast the chopped walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Set aside.
- Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, which typically takes 2-3 minutes. Remove with a slotted spoon and drain.
- In a large skillet, melt the butter over medium heat. Add whole sage leaves and continue cooking until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes.
- Add the cooked gnocchi to the brown butter, gently tossing to coat. Sprinkle with toasted walnuts and additional salt if needed.
- Plate the gnocchi immediately, garnishing with extra sage leaves and a sprinkle of toasted walnuts. Serve hot and enjoy the rich, earthy flavors.
Tips
- Moisture is Key: Ensure your beet puree isn't too wet. If it seems runny, drain excess liquid or pat cooked beets dry before pureeing.
- Gentle Kneading: When mixing flour into the dough, be gentle and stop as soon as the dough comes together. Overworking leads to tough gnocchi.
- Flour Power: Keep your work surface and hands lightly floured to prevent sticking, but don't add too much extra flour.
- Test Gnocchi: Drop a test piece in boiling water to ensure it holds together before cooking the entire batch.
- Brown Butter Perfection: Watch your butter carefully when browning—it can quickly go from golden to burnt. Remove from heat as soon as it turns a nutty brown color.
- Serve Immediately: Gnocchi is best enjoyed hot, right after cooking, so time your preparation carefully.
- Optional Elegance: For picture-perfect gnocchi, use a fork or gnocchi board to create traditional ridges that help sauce cling better.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 15g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
