I am in love with the color... and flavor... of this gnocchi!

Serves 6

2 lbs russet potatoes, unpeeled

1 lb beets, unpeeled

2 tablespoons olive oil

1 1⁄2 cups flour, (plus a bit extra)

1⁄2 teaspoon salt

1 egg

3 tablespoons butter

sage, to taste

  1. Preheat oven to 375°F.
  2. Line 2 baking sheets with parchment paper and lightly coat the potatoes and beets in olive oil.
  3. Roast potatoes and beets 25 to 35 minutes, or until piercing with a fork yields very little resistance.
  4. Once cooled, peel and discard the potato and beet skins.
  5. Using a traditional ricer (or, alternatively, a fine mesh sieve) grate the potatoes as finely as possible over a mixing bowl.
  6. Chop beets and process in a food processor or blender, then mound the beets on top of the potatoes.
  7. Using a mixer, mix potatoes and beets together until color is uniform (approximately 2 minutes).
  8. Add to the mixture 1 cup of flour, the egg, and the salt, and mix for around 1 minute.
  9. Add in the rest of the flour and mix. Continue adding flour until dough is smooth but not sticky.
  10. Sprinkle some flour onto a clean, dry surface and roll out the dough into long, skinny logs.
  11. Cut logs into ½-inch pieces and roll the pieces across a gnocchi board (or the tines of a fork).
  12. Pan fry in butter and sage. Serve hot.

TIP:

Photography by Recipes+food styling by Diana Perrin of Casa de Perrin Prop styling+artwork by Alicia Buszczak Photography by Andrea Bricco

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