Estimated read time: 2-3 minutes
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Katie Weinner has been everything from a barista, to pastry cook, to banquet chef and over the last five years, culinary instructor. Two years ago she created SLC POP, a pop-up restaurant business. You can watch her compete on the 12th season of Top Chef.
Katie Weinner made beet gnocchi - a recipe you can have fun with your children, especially around Halloween.
BEET GNOCCHI (8 servings)
TOTAL TIME: 2 HRS 30 MIN
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 or mace
Zest of half an orange
2 tsp chopped fresh oregano or marjoram (both are delicious)
Freshly grated Parmigiano-Reggiano cheese for serving
2-3 cups all-purpose flour, plus more for dusting
1 1/2 sticks unsalted butter, cubed
DIRECTIONS:
1. Preheat the oven to 375º. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.
2. Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
3. In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, oregano, the orange zest and 1 tablespoon of salt and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 2 cups of flour and mix at low speed until the dough just comes together, about 1 minute. If the dough is still very sticky, add the remaining flour. Taste the dough for seasoning, you may need more salt or herbs?
4. Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
5. Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.
6. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
7. Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates.
Make Ahead - The gnocchi can be prepared through Step 5 and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.
