Gnocchi di Barbabietola con Bietola e Ricotta di Bufala

May 11, 2010

 

These gnocchi are awesome; the bright pink from the beet and the bright green from the chard-ricotta sauce is quite the eye candy and the taste is just amazing. The beets don't dominate the gnocchi, they just add a hint of beetiness.

 

Thanks to our friend Yael for providing the basic gnocchi recipe that she brought home from her stay in Italy.

 

Serves: 4

 

Ingredients:

 

  • 850g young potatoes

  • 150g young beet

  • 300g pasta flour

  • 1 egg

  • salt

  • freshly ground black pepper

  • freshly ground nutmeg

  • 4 large leaves of swiss chard, green and white parts thinly chopped separately

  • 2 garlic cloves, chopped

  • 100g buffalo milk ricotta

  • extra virgin olive oil

  • 20g butter

 

Preparation:

 

  • Bake the potatoes and beets covered with thinfoil for one hour or until the beet has softened.

  • Peel the potatoes and beets while still hot. You can use a sheet of thinfoil folded in 4 to isolate your hands from the heat.

  • Grind the beets in a food processor to a thin paste. Purée the potatoes using a potato ricer.

  • Mix the two mashes. Beat the egg and add it to the mix, stirring quickly to prevent it form cooking. Add nutmeg and some salt, then start mixing in the flour. Add just enough flour so that the dough is solid and not too sticky.

  • Divide the dough into equal size pieces and roll each piece out on a floured surface into long tubes the thickness of a sausage. Cut the tubes into pieces 2cm long, roll them in some flour and store in a sealed container to prevent them from drying.

  • Cook in a lot of salted water. The gnocchi are ready when they float.

  • Meanwhile, prepare the sauce: heat the olive oil and butter in a saucepan, then add the chard whites and garlic. Cook for 5 minutes.

  • Add the chard greens and some salt and cook for 2 minutes, just until the chard greens softwen and lose their bitter taste.

  • Crumble the ricotta and mix into the sauce. Pile a few handfuls of gnocchi on each plate, cover with a few spoons of sauce and grate some parmesan cheese and black pepper on it.

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