Rating: 3.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Wilted beet greens top tender, ruby-hued dumplings.

Recipe by Cooking Light March 2012

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Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
23 mins
total:
1 hr 45 mins
Yield:
Serves 4 (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

362 calories; fat 3g; saturated fat 1.4g; mono fat 0.7g; poly fat 0.4g; protein 11.8g; carbohydrates 73.3g; fiber 8.1g; cholesterol 6mg; iron 3.5mg; sodium 568mg; calcium 162mg.
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