Beet Gnocchi with Sage Brown-Butter
This dish is super-customizable, so feel free to use whatever root vegetable you have on hand. Squash, Russets and sweet potatoes all make an excellent base if you’re not in the mood for beets — just be sure to rice the potatoes by hand, as throwing them in the food processor will activate their starches.
Yield: All recipes serve 2 people
Chef Notes: Slowly braising beets is Chef Luca’s preferred preparation method, but you can also boil or even microwave them. If time really isn’t on your side, feel free to swap in pre-cooked beets — most grocery stores carry them in the refrigerated section.
Components
Cooked Beets
Gnocchi
Brown Butter–Sage Sauce
Parmigiano-Reggiano to garnish
Mise
Braise Beets: Pre-heat oven to 350˚F. Season beets with a sprinkling of salt and place in an oven-proof dish. Add one inch of water and cover with aluminum foil, then braise in oven until tender, approximately one hour. Remove and set aside to cool. Once cool, peel and place in base of food processor, then puree until smooth.
Make Gnocchi Base: Transfer beet purée to a deep bowl or the base of a stand mixer. Add egg, ricotta, 1/3 c parmesan, ½ t salt, and nutmeg to beet mixture. Mix together until all ingredients are incorporated. Add flour and knead with paddle attachment or your hands until the mixture has turned into a sticky dough.
Roll Out Gnocchi: Gather dough together in your hands and roll out into a log about ½ inch in diameter on a lightly floured surface. Cut log into ¼-in pieces. (If you’re making the gnocchi in advance, freeze on a parchment-lined sheet tray, then transfer to a storage container.)
Boil Gnocchi: Bring a large pot of well-salted water to a boil and add gnocchi, boiling for 3–4 minutes (gnocchi will float to the surface when they are done).
Brown Butter: While gnocchi are cooking, place butter in a small saucepan and melt over medium heat until it begins to foam and milk solids just turn brown. Add sage leaves carefully (butter will splatter!), and immediately remove from heat. Add a pinch of salt to saucepan and swirl.
Finish
Toss gnocchi in brown butter–sage sauce until well-coated.
Garnish with grated Parmesan and serve.