Daily Recipe: Beet Gnocchi with Brown Rosemary Butter

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photoIt’s the weekend. Which means you may have some extra time. Which MAY mean you want to spend that extra time cooking up something delicious (and a little fancy). This recipe has you making homemade ricotta AND homemade gnocchi. That may seem daunting, but why not give it a whirl? It will be worth the effort when you put this down on the table and you hear the oo’s and ah’s over your impressive dish.

First let’s start with the homemade ricotta. We’re giving you the recipe for this because we promise you that you’ll like it more than the store-bought stuff. Also, you can say you made your own cheese, and if that isn’t brag worthy, we’re not sure what is. We got this recipe off of Smitten Kitchen, whose blog is a wealth of knowledge when it comes to all things food. It’s worth the effort, we promise. We recommend doubling (or tripling) the recipe, as you will use 16 ounces for the gnocchi, and you’ll want to have some left over to spread on anything and everything.

Why did we choose beet gnocchi? First of all, it’s different from your typical potato gnocchi and we’re always drawn to different. Also, the finished product will be a beautiful deep red, and we love to find recipes that make a beautiful plate. If you’re feeling extra ambitious, or have a whole lot of people to impress, consider making a sweet potato gnocchi to plate alongside the beet gnocchi.

Yes, this will be time-consuming. You should be prepared to spend some time rolling, cutting and texturizing the gnocchi. If this seems like too much work, consider making a pasta party out of it. Invite your friends over and make some gnocchi. Nothing brings people together like cooking.

Happy eating!

Beet Gnocchi with Brown Rosemary Butter

From: The Chefanies and Smitten Kitchen

in.gredients for ricotta 

  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp coarse sea salt
  • 3 Tbsp freshly squeezed lemon juice

in.gredients for gnocchi

  • 3 small beets, trimmed
  • 16 oz homemade ricotta cheese
  • 1 large egg
  • 3/4 cup freshly grated parmesan cheese
  • 1.25 tsp salt
  • 1/4 tsp ground black pepper
  • 1.5 cups flour, divided (you’ll probably need more if mixture seems to wet or sticky)

Start with the ricotta. Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190 degrees F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.

Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and why into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable cheese. Discard the whey and set aside 12 ounces for the gnocchi recipe. Store the rest in an airtight container and refrigerate until ready to use.

Now you can start the gnocchi. Preheat the oven to 450 degrees. Wrap beets in foil and roast until tender, about 1 hour. Cool for 15 minutes and slip skin off of the beets. Coarsely grate beets. Place 3/4 cup grated beets in large bowl (reserve remaining beets for another use). Stir in ricotta, egg, 3/4 cup parmesan cheese, salt and pepper. Mix in 1 cup flour, and add more flour is necessary until a soft dough forms.

Flour your work surface, and divide the dough into equal sized balls (approximately 3 or 4) and roll out into 1.5 inch logs. From there, cut the log into small pieces, they will grow in size when they’re cooking they should be about a half-inch size. Now if you’re fancy and have a gnocchi board, you can use that to create ridges in your gnocchi pieces. If you don’t, you can take a fork and lightly  press these down into the dough to create ridges. Meanwhile, you should be boiling a pot of salted water. Put gnocchi in boiling water for about 2-3 minutes or until they pop to the top of the pot.

To make the sauce, melt the butter and the herbs until the butter turns brown. Make sure you watch it carefully, because you don’t want to burn the butter. After you’ve browned the butter, plate the pasta and spoon a generous of butter over the gnocchi.

Dig in and enjoy your decadent meal!

Written by cscdavis

January 5, 2013 at 9:00 am

One Response

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  1. Wow this recipe sounds totally delicious!! I love to make cheeses at home with our local dairy’s raw milk. Such a special treat to be able to make and eat our own homemade cheese! I will definitely come back to this one later. Thanks for the amazing recipe!


    January 5, 2013 at 9:13 am

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