Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic
Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic
For this Piedmontese dish, a drizzle of aged balsamic vinegar adds a tangy complexity.Con Poulos

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.

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic
A drizzle of aged balsamic vinegar adds a tangy complexity to this Piedmontese ricotta-based gnocchi.
Yield: serves 6-8

Ingredients

  • 1 14 lb. small red beets with greens, greens separated, stems cut in 1/2" pieces, leaves torn into 2" pieces, and beets scrubbed
  • 14 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup homemade ricotta
  • 12 cup finely grated parmesan, plus more for serving
  • 1 tsp. freshly grated nutmeg
  • 1 egg
  • 2 12 cups all-purpose flour
  • Semolina flour, for dusting
  • 2 tbsp. unsalted butter
  • Aged balsamic vinegar, for drizzling

Instructions

  1. Heat oven to 350°. Toss beets, 2 tbsp. oil, salt, pepper, and 14 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 12 cups flour and, using your hands, mix until a sticky dough forms. Sprinkle 12 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.
  2. 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 12"-thick rope. Cut rope crosswise into 12" gnocchi; transfer to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
  3. 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.