RICOTTA GNOCCHI WITH SAUTÉED BEETS,
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.