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Beets and Ricotta Gnocchi
2013-08-06
https://www.metro.ca/userfiles/image/recipes/gnocchis-ricotta-betterave-6182.jpg
PT1H30M
PT1H30M
PT3H00M
Cook beets in boiling salted water until tender. Peel. Purée in the food processor. Pour into a sieve and let sit for 30 minutes to drain as much liquid as possible.Drop into a bowl and add ricotta, Parmigiano-Reggiano and egg yolks. Season with salt, pepper and nutmeg. Mix thoroughly.Transfer to the table and gradually knead in flour (11/2 cups/200 g more or less, depending on the moisture content of the beets); the dough should be nice and firm).Set dough well away from work surface. Cut off a slice about ¾ in. (1.5 cm) thick, lay it down on a floured work surface and cut into strips ¾ in. (1.5 cm) thick, then cut these into ¾ in. (1.5 cm) pieces. Roll the pieces gently over the back of a cheese grater into the traditional gnocchi shape.In a skillet, heat cream, butter and Gorgonzola until cheese melts and cream thickens.Cook gnocchi in a large pot of boiling salted water. When they rise to the surface, skim, drain and sauté in the sauce. Serve piping hot with some grated Parmigiano-Reggiano.
4
Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010
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3 1/2 oz (100 g) unpeeled beets
1 lb (454 g) ricotta cheese
3 1/2 oz (100 g) parmegiano reggiano, shredded
3 egg yolk
Salt and pepper to taste
nutmeg, graded
1/2 cup (200 g) flour
Beets and Ricotta Gnocchi
4
servings
1:30
Preparation
1:30
COOKING
3:00
TOTAL TIME
Ingredients
-
3 1/2 oz
(100 g)unpeeled beets
-
1 lb
(454 g)ricotta cheese
-
3 1/2 oz
(100 g)parmegiano reggiano, shredded
-
3
egg yolk
-
Salt and pepper to taste
-
nutmeg, graded
-
1/2 cup
(200 g)flour
-
1/2 cup
(125 mL)35% cream
-
2 Tbsp.
(30 mL)butter
-
7 oz
(200 g)gorgonzola
Preparation
Cook beets in boiling salted water until tender. Peel. Purée in the food processor. Pour into a sieve and let sit for 30 minutes to drain as much liquid as possible.
Drop into a bowl and add ricotta, Parmigiano-Reggiano and egg yolks. Season with salt, pepper and nutmeg. Mix thoroughly.
Transfer to the table and gradually knead in flour (11/2 cups/200 g more or less, depending on the moisture content of the beets); the dough should be nice and firm).
Set dough well away from work surface. Cut off a slice about ¾ in. (1.5 cm) thick, lay it down on a floured work surface and cut into strips ¾ in. (1.5 cm) thick, then cut these into ¾ in. (1.5 cm) pieces. Roll the pieces gently over the back of a cheese grater into the traditional gnocchi shape.
In a skillet, heat cream, butter and Gorgonzola until cheese melts and cream thickens.
Cook gnocchi in a large pot of boiling salted water. When they rise to the surface, skim, drain and sauté in the sauce. Serve piping hot with some grated Parmigiano-Reggiano.
Source :
Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010
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