125 g. SELECTED VARIETIES
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.
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.
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