Ricotta Gnocchi With Sautéed Beets
Pillowy homemade gnocchi look so sophisticated; it can be your secret how easy they are to make. This recipe makes use of beet greens—often overlooked in favour of their roots—which are packed with nutrients. For a pretty garnish, top with a few curls of
HANDS-ON TIME: 30 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
Ricotta Gnocchi: In bowl, stir together ricotta cheese, flour, eggs, Parmesan cheese and salt to make ragged dough. Turn out onto lightly floured surface; divide into quarters. Working with one-quarter at a time, with floured hands, roll dough into ¾-inch (2 cm) thick rope; cut crosswise into ¾-inch (2 cm) long pieces. Set aside on floured waxed paper–lined baking sheet. In large pot of boiling salted water, cook gnocchi, in batches, until floating and no longer doughy in centre, about 3 minutes. Using slotted spoon, transfer to plate. Set aside; keep warm. In large skillet, heat oil over medium heat; cook garlic, stirring, until fragrant and light golden, about 1 minute. Stir in beets; cook, stirring occasionally, until tender-crisp, about 8 minutes. Stir in beet greens, gnocchi, walnuts and salt; cook, stirring occasionally, until greens are wilted and gnocchi are warmed through, about 2 minutes. PER SERVING: about 687 cal, 30 g pro, 40 g total fat (15 g sat. fat), 54 g carb (5 g dietary fibre, 11 g sugar), 132 mg chol, 1,035 mg sodium, 628 mg potassium. % RDI: 34% calcium, 36% iron, 42% vit A, 12% vit C, 80% folate.