Preheat oven to 400°. Remove greens and stems from beet. Chop greens to measure 2 cups. Pierce beet and potatoes with a fork. Bake potatoes for 1 hour; bake beet for 1 hour 15 minutes. Peel beet and potatoes; press through a potato ricer into a bowl. Weigh or lightly spoon 5 ounces flour (1 cup) into a dry measuring cup. Combine potato mixture, 5 ounces flour, and 1/2 teaspoon kosher salt. Stir to form dough. Knead on a floured surface until smooth. Divide into 4 equal portions. Shape each into a 16-inch-long rope, dusting with remaining flour to prevent sticking. Cut each rope into 20 pieces. Roll each piece down the tines of a lightly floured fork; place on a baking sheet coated with cooking spray. Bring 6 quarts water to a boil in a stockpot. Add half of gnocchi; cook 2 1/2 minutes or until done. Remove gnocchi with a slotted spoon; place in a colander to drain. Repeat with remaining gnocchi. Heat a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add gnocchi, greens, 1/2 teaspoon pepper, and 1/4 teaspoon kosher salt; cook 2 minutes. Sprinkle with cheese.
This was AMAZING! I let the dough cool before kneading it and it turned out perfectly. Maybe my potatoes had a lower moisture content, because I didn't need to add any more flour than the recipe called for, other than to cover the work surface. I also let the onions go quite a bit longer, until they were translucent. All told, with a bit more pepper and the cheese on top, it didn't need any sauce at all. I served it with pork tenderloin in a peppercorn sauce. This will happen again for sure.
I loved this gnocchi howerver I had some problems with it. As other people have stated, I needed ALOT more flour than the recipe called for because it was too soft and doughy. Once I adjusted the flour content (prob an extra 1 1/2 cup) everything came out great. I ended up roasting some cubed butternut squash and throwing that in. Other than the flour, I will def make this recipe again!
The dish turned out beautiful. It's a gorgeous dish to serve, but the flavor was somewhat disappointing. I ended up tossing it with pesto and this did pull it together and add a bit more taste.
I also had trouble with the recipe for the gnocchi itself. When I first added the cup of flour before kneading it, the dough was way too wet to work with. I probably added a good cup of flour in addition the the cup they told you to so it was more workable and I could shape it as they instructed. I was unclear how to shape the gnocchi but learned you flour a fork then press the gnocchi length wise against the bottom back of a fork to add the marks.
I whipped up the potato and beet mixture with my mixer since I didn't have a potato ricer. I ended up kneading the dough while it was still warm and added almost 2 more cups of flour in the process. I will wait in the future to let everything cool off completely before doing the kneading. I think since it was still "steamy" it absorbed a lot more flour. I probably kneaded the dough for a good 10 minutes since the original dough comes out very goopy.
The gnocchi tasted great and I like all the ingredients together, but it really needed a sauce. I would recommend just buying or making a quick basil or even beet green pesto or something to tie it all together.
This did not turn out well...The gnocchi did not end up like gnocchi rather a red mushy mess..I followed the directions exactly and was not thrilled. I don't know if the dough needs to refridgerate before boiling to harden but these did not hold up to the boiling and sauteeing process. I was very disappointed. Flavor okay presenation awful!!