Beet Gnocchi with Rosemary
From Bon Appetit, October 2006.
The magazine says "A few roasted grated beets give this dish a lovely reddish hue." I might change the word "lovely" to something else, but I would definitely make them again and eat in a dimly lit room.
Here's the recipe:
3 small beets
1 lb fresh ricotta cheese
1 large egg
3/4 cup freshly grated Parmesan cheese
1 1/4 tsp salt
1/4 tsp freshly grated black pepper
1 1/2 cups all purpose flour
1/2 cup unsalted butter
3 fresh rosemary sprigs (I only had dried, so I used about 1 tbsp)
Preheat oven to 450degrees. Wrap beets in tin foil an roast until tender, about 1 hour. Cool for about 15 minutes. Slip skin off beets and discard skin. Coarsely grate beets. Reserve 3/4 cup and eat the rest (or toss them...you don't need them for the recipe). Into the bowl of beets, stir in ricotta cheese, egg, 3/4 cup Parmesan, salt, and pepper. Mix in 1 cup flour.
Lightly dust a baking sheet with flour. Place remaining flour in small bowl. Scoop dough into small rounds, about 1 tbsp, and transfer to bowl of flour. Coat rounds with flour, then roll to about 1 1/2 inch log. Make slight indent in the middle with finger. Transfer gnocchi to baking sheet.
Heat a pot of salted water to a simmer. Meanwhile, melt butter with rosemary in heavy large skillet. Cook until butter begins to brown, then set aside. When water is simmering, work in batches and place gnocchi in water. Cook until they float, and then cook for about 1 1/2 minutes longer. Using a slotted spoon, transfer gnocchi to skillet with butter and cook to just heat through, about 1 minute. Transfer to a plate and sprinkle with additional Parmesan cheese.
A beautifully ugly dish.
What's the ugliest thing you have made?