Recipes

Recipe: Red beet gnocchi with parmesan & parsley sauce

Recipe: Red beet gnocchi with parmesan & parsley sauce

Use fresh summer beets in this tasty gnocchi recipe. Author: Béatrice Peltre

Recipes

Recipe: Red beet gnocchi with parmesan & parsley sauce

Chef Béatrice Peltre shares her recipe for red beet gnocchi from the My French Family Table cook book.

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Ingredients

  • 1 small beet, peeled and diced
  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 3 medium potatoes
  • 1 1/4 cups finely grated Parmesan, divided
  • 1 large egg 1/3 cup white rice flour
  • 1/3 cup sweet rice flour
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup pine nuts
  • 1 1/2 cups whole or 2% milk
  • 2 tbsp finely chopped fresh parsley or basil 

Directions

1 Steam the beet until tender. Transfer to the bowl of a food processor and purée with the olive oil until smooth; set aside.

2 Cook the potatoes in a large pot of boiling water until tender. Let cool slightly, then peel; you want 14 ounces of potatoes once peeled. Pass them through a ricer with the beet purée; stir to combine completely.

3 Add 1/2 cup of the Parmesan, the egg and the flours, stirring until smooth. Season with salt and pepper. Divide the dough into 4 pieces and roll into 1"-thick logs. Cut the logs into 1⁄2" pieces and make a small imprint on each with a fork or gnocchi board; set aside.

4 In a small saucepan, toast the pine nuts over low heat for a few minutes until lightly golden; set aside. Whisk together the milk and remaining Parmesan in a small pot.

5 Cook for 2 minutes over low heat, stirring constantly, until the cheese melts and the sauce is thickened; set aside. Bring a large pot of salted water to a boil. Drop in about 12 gnocchi (do not crowd the pot) and cook for 1 to 2 minutes, or until the gnocchi rise to the surface.

6 Remove with a slotted spoon and transfer to a serving dish. Repeat with the remaining gnocchi. When ready to serve, spoon some cheese sauce into the bottom of four shallow bowls. Add the gnocchi and spoon a little more sauce over them. Sprinkle with the parsley.

7 Garnish with the pine nuts and sprinkle with extra cheese, if desired. Drizzle with olive oil and serve immediately.

Serves: 4

Makes about: 60 gnocchi


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Excerpted from My French Family Table by Béatrice Peltre. Recipes Copyright © 2016 Béatrice Peltre, Photography copyright © 2016 Béatrice Peltre. Excerpted by permission of Roost Books. All rights reserved.

 

 

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Recipe: Red beet gnocchi with parmesan & parsley sauce