RI­COTTA GNOC­CHI WITH SAUTÉED BEETS,

Canadian Living - Quick & Easy - - CONTENTS -

Hands-on time: 30 min­utes To­tal time: 30 min­utes Makes: 4 serv­ings

Pil­lowy home­made gnoc­chi look ut­terly so­phis­ti­cated—it can be your se­cret how easy they are to make. For a pretty gar­nish, top the fin­ished dish with a few curls of shaved Parme­san.

2 tbsp olive oil 2 cloves gar­lic, thinly sliced 6 baby golden beets (about 2 inches/5 cm di­am­e­ter), peeled, halved and thinly sliced 2 cups lightly packed chopped beet greens ⅔ cup chopped wal­nuts, toasted pinch salt

Ri­cotta Gnoc­chi :

1 tub (475 g) ex­tra-smooth ri­cotta cheese 1¾ cups all-pur­pose flour 2 eggs, lightly beaten ½ cup finely grated Parme­san cheese ¼ tsp salt

Ri­cotta Gnoc­chi: In bowl, stir to­gether ri­cotta, flour, eggs, Parme­san 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 saucepan 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, re­served 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.

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