Print

Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts

Purple beet gnocchi are absolutely beautiful, but this dish can also be made using golden beets. Sometimes it's fun to make a little of both so you have a mixture of colors in your dish.
Course Pasta
Cuisine Italian
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Calories 1329 kcal

Ingredients

For the filling

  • 170 grams of beets
  • 1 large egg lightly beaten
  • 100 g fresh ricotta
  • 50 g Parmesan cheese grated
  • 125 g whole-wheat flour

For the sauce and topping

  • 1 tablespoon or more extra-virgin olive oil
  • 1/8 cup milk
  • 3 tablespoons Parmesan cheese
  • 3 generous handsful of arugula
  • 15-20 walnut halves lightly toasted
Metric - US Customary

Instructions

For the gnocchi

  1. Wrap the beets in tinfoil and roast at 175°C until tender, about 30 minutes.
  2. Allow the beets to cool and once they're comfortable to handle peel and cut into cubes.
  3. Process the beets in a blender until creamy, then add the ricotta and process just until fully incorporated.
  4. Place the beet and ricotta mixture in a bowl and whisk in the egg.
  5. Stir the Parmesan cheese and flour into the mixture.
  6. At this point you will have a very soft dough. If you wish you can immediately roll out the gnocchi. Alternatively place the gnocchi mixture in the refrigerator for an hour until the dough is easier to work with.
  7. Place a large pot of salted water on the stove and bring to a boil while you roll out the gnocchi.
  8. On a well floured surface begin rolling out the gnocchi in batches.
  9. Use your hands to roll out long thin logs.
  10. If the dough sticks to the work surface, or your hands, dust with additional flour.
  11. After you have rolled out each log use a sharp knife to cut the gnocchi into 1 cm pieces.
  12. Make sure the gnocchi are well dusted with flour otherwise they will become sticky as you roll out the remainder of the gnocchi.
  13. In batches, gently place the gnocchi in the boiling water and cook until they have risen to the surface.
  14. Scoop the gnocchi out of the water using a teardrop strainer and place them in a large saucepan with 1 tablespoon extra-virgin olive oil.
  15. Gently toss the gnocchi in the oil and continue cooking the remainder of the gnocchi, in batches.
  16. As they rise to the surface add them to the sauce pan with the gnocchi.
  17. If you feel you need additional oil in the saucepan to keep the gnocchi from sticking to each other add additional olive oil by the teaspoonful.

For the sauce and topping

  1. In a separate saucepan whisk 1 tablespoon olive oil, 1/8 cup milk and 3 tablespoons grated Parmesan cheese together.
  2. Drizzle the sauce on the gnocchi and gently toss them in the sauce over a very low flame.
  3. If the gnocchi seem too dry add some of your pasta cooking water by the tablespoonful until the sauce is creamy.
  4. Add two handfuls of arugula to the gnocchi and toss.
  5. Place the gnocchi in a serving bowl, top with the remaining arugula and toasted walnuts and serve.

Recipe Notes

Beet gnocchi are a bit finicky to make as the dough is extremely soft and sticky. As you roll out the dough into long thin logs the key is to roll them on a well floured work surface. Keep your hands well floured and exert the minimum pressure as you roll the gnocchi otherwise you will flatten them.

Nutrition Facts
Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts
Amount Per Serving (80 g)
Calories 1329 Calories from Fat 639
% Daily Value*
Total Fat 71g 109%
Saturated Fat 25g 125%
Cholesterol 261mg 87%
Sodium 1338mg 56%
Potassium 1390mg 40%
Total Carbohydrates 117g 39%
Dietary Fiber 20g 80%
Sugars 15g
Protein 64g 128%
Vitamin A 27.8%
Vitamin C 11.2%
Calcium 113.5%
Iron 46.1%
* Percent Daily Values are based on a 2000 calorie diet.