February
Beet Gnocchi with Broccolini
(Makes 4 servings)
INGREDIENTS
- 1 lb Russet potatoes (450g)
- 1/2 lb Beets (225g)
- 1 tsp sea salt
- 2 1/2 cups All-purpose flour, + more to dust
- olive oil (for the pot)
- 1 bunch Broccollini
GARNISH
- 2 cups Beet greens
- 2 Tbsp Pine nuts, toasted
- 1 cup Ricotta cheese or Goat cheese
- Olive oil, to drizzle
- Salt and pepper to taste
INSTRUCTIONS
- Peel potatoes and beets and cut them in half. Place them in a pot and cover them with 1 inch of water (1 inch of water above the potatoes and beets). Cover the pot and bring it to a boil over high heat. Lower the heat to medium and simmer for 15 minutes, or until the potatoes and beets are fork tender.
- Drain the potatoes and beets through a colander and let them steam dry for a couple of minutes.
- Transfer the beets to your food processor and blend on high until mostly smooth, stopping to scrape down the sides several times.
- Transfer the potatoes to a large bowl and mash them well. Add the beets and salt to the bowl and mix them into the potatoes.
- Add 2 cups of flour to the bowl and mix it in so that only a few streaks of flour remain. The dough will still be very sticky.
- Sprinkle some of the flour on a large work surface (such as your kitchen counter). Put the dough on top then sprinkle more flour over it. Knead the flour into the dough, adding more about ½ cup at a time until the dough feels only very slightly sticky and comes together into a ball.
- Form the dough into a ball and then cut it into 4 pieces. Roll each piece into a ball, adding more flour to the surface if it becomes sticky. Then roll each piece into a log about 1 inch thick. Using a sharp knife cut the dough into 1-inch pieces. Place the gnocchi onto a parchment-lined baking sheet, making sure they don’t touch each other. They will stick!
- Put a large pot of well-salted water on the stove to boil. When the water comes to a boil, add half of the gnocchi and cook until they begin to float, about 3 minutes. Scoop them out with a slotted spoon and put them into a bowl. Repeat with the remaining gnocchi and then toss the cooked gnocchi with some olive oil.
Optional Step:
If you’d like, you may fry the gnocchi after you boil it. It’s nice when one side is crispy. To fry the gnocchi, heat some olive oil in a non-stick frying pan over medium-high heat and fry on one side until it starts to brown, about 2-3 minutes.
BROCCOLINI:
- Rinse and trim into florets, then place in a large skillet with about 2 inches of water; bring to a boil and cook until bright green, 1 to 2 minutes. Drain.
GARNISH
- Beet greens: can be steamed or sautéed with olive oil until tender
- Pine nuts: place in a dry (no oil) frying pan over med-low heat, stirring almost constantly until they are fragrant and golden brown. Transfer to a plate to cool.
Add gnocchi and broccolini to bowls, top with pine nuts and cheese, drizzle with olive oil and season with salt and pepper.
