Potato-Beet Gnocchi

Potato-Beet Gnocchi Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
Wilted beet greens top tender, ruby-hued dumplings.

Yield:

Serves 4 (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 362
Fat 3 g
Satfat 1.4 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 11.8 g
Carbohydrate 73.3 g
Fiber 8.1 g
Cholesterol 6 mg
Iron 3.5 mg
Sodium 568 mg
Calcium 162 mg

Ingredients

1 (8-ounce) medium red beet with greens
1 pound medium baking potatoes
5.6 ounces all-purpose flour (about 1 1/4 cups), divided
4 cups vertically sliced onion
1 ounce (about 1/4 cup) shaved fresh Parmesan cheese

Preparation

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 4.5 ounces flour (1 cup) into a dry measuring cup. Combine potato mixture, 4.5 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.

Note:

Christine Burns Rudalevige,

March 2012
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