Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Beet and Ricotta Gnocchi https://www.metro.ca/userfiles/image/recipes/gnocchis-ricotta-betterave-6182.jpg PT1H30M PT1H30M PT3H00M
Cook beets in boiling salted water until tender. Peel. Purée in the food processor. Pour into a sieve and let sit for 30 minutes to drain as much liquid as possible. Drop into a bowl and add ricotta, Parmigiano-Reggiano and egg yolks. Season with salt, pepper and nutmeg. Mix thoroughly. Transfer to the table and gradually knead in flour (11/2 cups/200 g more or less, depending on the moisture content of the beets); the dough should be nice and firm). Set dough well away from work surface. Cut off a slice about ¾ in. (1.5 cm) thick, lay it down on a floured work surface and cut into strips ¾ in. (1.5 cm) thick, then cut these into ¾ in. (1.5 cm) pieces. Roll the pieces gently over the back of a cheese grater into the traditional gnocchi shape. In a skillet, heat cream, butter and Gorgonzola until cheese melts and cream thickens. Cook gnocchi in a large pot of boiling salted water. When they rise to the surface, skim, drain and sauté in the sauce. Serve piping hot with some grated Parmigiano-Reggiano.
4
3 1/2 oz (100 g) unpeeled beets 1 lb (450 g) ricotta cheese 3 1/2 oz (100 g) parmegiano reggiano, shredded 3 egg yolk Salt and pepper to taste nutmeg, graded 1/2 cup (200 g) flour
Beet and Ricotta Gnocchi

Beet and Ricotta Gnocchi

Rate this recipe
0 Vote
4
servings
1:30
Preparation
1:30
COOKING
3:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 1/2 oz
    (100 g)
    unpeeled beets
  • 1 lb
    (450 g)
    ricotta cheese
  • 3 1/2 oz
    (100 g)
    parmegiano reggiano, shredded
  • 3
    egg yolk

  • Salt and pepper to taste
    You might like:

    Flyer Deal  (1)
    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    66 g - 1 kg SELECTED VARIETIES


  • nutmeg, graded
  • 1/2 cup
    (200 g)
    flour
  • sauce:


    Flyer Deal  (1)
    SAVE UP TO $1.20
    HEINZE KETCHUP, HELLMANN'S MAYONNAISE OR MCDONALD'S SAUCE

    HEINZE KETCHUP, HELLMANN'S MAYONNAISE OR MCDONALD'S SAUCE

    $3.49 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    35% cream
  • 2 Tbsp.
    (30 mL)
    butter
  • 7 oz
    (200 g)
    gorgonzola
    You might like:

    Flyer Deals  (7)
    OKA CHEESE

    OKA CHEESE

    $17.99 /lb

    DELI CUT, 3.97/100 g SELECTED VARIETIES

    CHEVALIER TRIPLE CRÈME BRIE CHEESE

    CHEVALIER TRIPLE CRÈME BRIE CHEESE

    $17.99 /lb

    DELI CUT, 3.97/100 g

    SAPUTO CHEESE PETALS, WOOLWICH CRUMBLED FETA, ALEX DE PORTNEUF BRISE DU MATIN BRIE, LE CALENDOS CAMEMBERT OR METEORITE BLUE CHEESE

    SAPUTO CHEESE PETALS, WOOLWICH CRUMBLED FETA, ALEX DE PORTNEUF BRISE DU MATIN BRIE, LE CALENDOS CAMEMBERT OR METEORITE BLUE CHEESE

    $5.00 ea.

    113 - 125 g

    SOMERDALE CHAMPAGNE CHEDDAR CHEESE, BRESSE BLEU OR LA SAUVAGINE CHEESE

    SOMERDALE CHAMPAGNE CHEDDAR CHEESE, BRESSE BLEU OR LA SAUVAGINE CHEESE

    $19.99 /lb

    DELI CUT, 4.41/100 g

    IRRESISTIBLES ARTISAN GOUDA CHEESE OR GOAT'S CHEESE

    IRRESISTIBLES ARTISAN GOUDA CHEESE OR GOAT'S CHEESE

    2 for $10.00

    130 - 200 g, SELECTED VARIETIES

    ARTISAN GREC GRAVIERA

    ARTISAN GREC GRAVIERA

    $7.99 ea.

    200 g

    BLACK DIAMOND CHEESE STICKS OR CHEESTRINGS

    BLACK DIAMOND CHEESE STICKS OR CHEESTRINGS

    $6.99 ea.

    252 - 336 g SELECTED VARIETIES

Imprimer ma sélection

Preparation

Cook beets in boiling salted water until tender. Peel. Purée in the food processor. Pour into a sieve and let sit for 30 minutes to drain as much liquid as possible.

Drop into a bowl and add ricotta, Parmigiano-Reggiano and egg yolks. Season with salt, pepper and nutmeg. Mix thoroughly.

Transfer to the table and gradually knead in flour (11/2 cups/200 g more or less, depending on the moisture content of the beets); the dough should be nice and firm).

Set dough well away from work surface. Cut off a slice about ¾ in. (1.5 cm) thick, lay it down on a floured work surface and cut into strips ¾ in. (1.5 cm) thick, then cut these into ¾ in. (1.5 cm) pieces. Roll the pieces gently over the back of a cheese grater into the traditional gnocchi shape.

In a skillet, heat cream, butter and Gorgonzola until cheese melts and cream thickens.

Cook gnocchi in a large pot of boiling salted water. When they rise to the surface, skim, drain and sauté in the sauce. Serve piping hot with some grated Parmigiano-Reggiano.

Source : Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be automaticaly linked to your metro&moi card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be automatically applied on eligible products.
  • Spot the card icon to see your selected coupons.
I understand