Pillowy homemade gnocchi look so 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 cheese.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2014
- 2 tablespoons olive oil
- 2 cloves garlic thinly sliced
- 6 beets (about 2 inches/5 cm diameter),peeled, halved and thinly sliced
- 2 cups lightly packed chopped beet greens
- 2/3 cups chopped walnuts toasted
- pinch salt
- 1 tub (475 g) extra-smooth light ricotta cheese
- 1 3/4 cup all-purpose flour
- 2 eggs beaten
- 1/2 cup finely shredded Parmesan cheese
- 1/4 teaspoon salt
MethodRicotta Gnocchi: In bowl, stir together ricotta cheese, flour, eggs, Parmesan cheese 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 3/4-inch (2 cm) thick rope; cut crosswise into 3/4-inch (2 cm) long pieces. Set aside on floured waxed paper–lined baking sheet.
In large pot 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.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 1035 mg
- Sugars 11 g
- Protein 30 g
- Calories 687.0
- Total fat 40 g
- Cholesterol 132 mg
- Saturated fat 15 g
- Total carbohydrate 54 g
- Iron 36.0
- Folate 80.0
- Calcium 34.0
- Vitamin A 42.0
- Vitamin C 12.0