For this Piedmontese dish, a drizzle of aged balsamic vinegar adds a tangy complexity. Chef Jenn Louis likes La Vecchia Dispensa "Cleopatra" from the Modena region. Featured in: All the Gnocchi.
- 1 1⁄4 lb. small red beets with greens, greens separated, stems cut in 1/2" pieces, leaves torn into 2" pieces, and beets scrubbed
- 1⁄4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup homemade ricotta
- 1⁄2 cup finely grated parmesan, plus more for serving
- 1 tsp. freshly grated nutmeg
- 1 egg
- 2 1⁄2 cups all-purpose flour
- Semolina flour, for dusting
- 2 tbsp. unsalted butter
- Aged balsamic vinegar, for drizzling
Heat oven to 350°. Toss beets, 2 tbsp. oil, salt, pepper, and 1⁄4 cup water in a 9" x 13" baking dish and cover with foil; roast until tender, about 1 hour. Peel beets and transfer to a food processor. Add ricotta, parmesan, nutmeg, egg, and salt; purée until smooth and transfer to a bowl. Add 1 1⁄2 cups flour and, using your hands, mix until a sticky dough forms. Sprinkle 1⁄2 cup flour on a work surface. Place dough on top. Sprinkle remaining flour over dough and cover loosely with plastic wrap; let sit 30 minutes.
Cut dough into 6 pieces, incorporating flour; this is an extremely soft dough. Working with one piece at a time, and using your hands, roll dough into a 1⁄2"-thick rope. Cut rope crosswise into 1⁄2" gnocchi; transfer to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. Meanwhile, heat remaining oil and butter in a 12" skillet over medium-high. Cook beet green stems until soft, 2-3 minutes. Add beet leaves; cook until wilted, 1–2 minutes. Using a slotted spoon, transfer gnocchi to skillet; season with salt and pepper, and toss to combine. Transfer gnocchi to a serving platter; drizzle with balsamic and sprinkle with parmesan.