I am very grateful to Massimo Fenati for sharing his recipe with me. No potato in these beauties, they keep for 2 days in an airtight container in the fridge or freeze for up to 3 months and cook from frozen.
It’s worth buying a gnocchi paddle if this is something you’ll be making regularly which can also be used to make orecciette and penne pasta.
Check out Massimo’s Instagram feed @massimo_fenati or his website
200 g peeled raw beetroot
300 g ricotta, drained in a sieve for 1 hour
330 g 00 flour
75 g grated parmesan plus extra to finish
nutmeg, grated
To serve
70 g butter
handful of sage leaves
Blitz the beetroot in a food processor with the ricotta until smooth and creamy.
Put into a bowl, add the flour, parmesan, 2 pinches of salt and a few pinches of grated nutmeg. Mix together with a spatula then with your hands to make evenly mixed (it will messy) and form into a ball. Cover the bowl and chill in the fridge for at least 30 minutes..
Divide the into 4 to 5 chunks, Using plenty of flour on a wooden board and your hands, roll each into a long “rope”, cut into 2cm slices with a sharp knife and set aside on plenty of flour so they don’t stick together. They can be cooked just like this or if use the gnocchi paddle or fork as shown in the video.
When ready to cook, first make the “burro e salvia” (sage butter). Gently melt the butter in a large frying pan with the sage leaves. You don’t want them to fry them so keep the light low while you cook the gnocchi making sure the butter doesn’t burn.
Bring a large deep pan of salted water to the boil, drop in the gnocchi. They will only take a couple of minutes to cook and float to the top of the pan. drain, add to the sage butter and gently coat. Serve immediately with some extra parmesan and a grind of black pepper.
Massimo's Beetroot Gnocchi
Ingredients
- 200 g raw beetroot peeled and diced
- 300 g ricotta drained of excess moisture
- 330 g 00 flour
- 75 g parmesan, plus extra to finish grated
- 2 pinches fresh grated nutmeg
To serve - 'burro e salvia' (sage butter)
- 70 g butter
- handful fresh sage leaves
Instructions
- Blitz the beetroot in a food processor with the ricotta until smooth and creamy.
- Put into a bowl, add the flour, parmesan, 2 pinches of salt and a few pinches of grated nutmeg. Mix together with a spatula then with your hands to make evenly mixed (it will messy) and form into a ball. Cover the bowl and chill in the fridge for at least 30 minutes..
- Divide the into 4 to 5 chunks, Using plenty of flour on a wooden board and your hands, roll each into a long "rope", cut into 2cm slices with a sharp knife and set aside on plenty of flour so they don't stick together. They can be cooked just like this or if use the gnocchi paddle or fork as shown in the video.
- When ready to cook, first make the "burro e salvia" (sage butter). Gently melt the butter in a large frying pan with the sage leaves. You don't want them to fry them so keep the light low while you cook the gnocchi making sure the butter doesn't burn.
- Bring a large deep pan of salted water to the boil, drop in the gnocchi. They will only take a couple of minutes to cook and float to the top of the pan. drain, add to the sage butter and gently coat. Serve immediately with some extra parmesan and a grind of black pepper.
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