Pan-Fried Beet Gnocchi with Brown Butter & Crispy Sage

 

Serves 6

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:

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