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Beets 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.
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3 1/2 oz (100 g) unpeeled beets 1 lb (454 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
Beets and Ricotta Gnocchi

Beets and Ricotta Gnocchi

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4
servings
1:30
Preparation
1:30
COOKING
3:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 1/2 oz
    (100 g)
    unpeeled beets
  • 1 lb
    (454 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
  • 1/2 cup
    (125 mL)
    35% cream
  • 2 Tbsp.
    (30 mL)
    butter
  • 7 oz
    (200 g)
    gorgonzola
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.

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