Use fresh summer beets in this tasty gnocchi recipe.
Chef Béatrice Peltre shares her recipe for red beet gnocchi from the My French Family Table cook book.
- 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
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.
Makes about: 60 gnocchi
BUY THIS BOOK
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.