Name: Beet Gnocchi With Walnut-Sage Butter
Yield: 8 servings
Ingredients: 2 pounds medium beets, scrubbed; Extra-virgin olive oil, for brushing; Kosher salt; Freshly ground pepper; 1 cup fresh ricotta (8 ounces); 1 large egg, lightly beaten; Pinch of nutmeg, preferably freshly grated; 3/4 cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving; 3 cups all-purpose flour, plus more for dusting; 1/2 cup coarsely chopped walnuts; 1 1/2 sticks unsalted butter, cubed; 16 small sage leaves; 1 tablespoon fresh lemon juice

Ingredients

(Servings: 8 servings)

2 pounds medium beets, scrubbed

Extra-virgin olive oil, for brushing

Kosher salt

Freshly ground pepper

1 cup fresh ricotta (8 ounces)

1 large egg, lightly beaten

Pinch of nutmeg, preferably freshly grated

3/4 cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving

3 cups all-purpose flour, plus more for dusting

1/2 cup coarsely chopped walnuts

1 1/2 sticks unsalted butter, cubed

16 small sage leaves

1 tablespoon fresh lemon juice

Beet Gnocchi With Walnut-Sage Butter

Ingredients

Steps

Nutrition Facts

Comments

Beet Gnocchi With Walnut-Sage Butter

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts