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

Canadian Living - Quick & Easy - - VEGETARIAN -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.