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Beet Gnocchi with Walnut-Sage Brown Butter

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  • Author: Delphine Fortin
  • Prep Time: 2 hours
  • Cook Time: 45 mins
  • Total Time: 2 hours 45 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

Easy homemade beet gnocchi with a subtle walnut-sage butter. Add extra freshly ground pepper and sprinkle some grated Parmigiano-Reggiono on top and you’ve got perfection.

Ingredients

Scale

For the gnocchi:

  • 1 medium red (or two small) beetroot
  • 17.5 oz (500g) potatoes
  • 1 large egg
  • 1 1/4 cup (150g) all-purpose flour
  • 1 pinch of salt

For the walnut-sage butter:

  • 1/2 cup (65g) walnuts, chopped
  • 1 stick (110g) unsalted butter, cubed
  • 4–5 sage leaves
  • 1 Tablespoon fresh lemon juice
  • Salt and pepper
  • 1–2 Tablespoon Parmigiano-Reggiano, grated

Instructions

  1. Preheat the oven to 350°F (180°C). Wrap a red beetroot in foil and place onto a baking tray. Cook for about 45 minutes or until fork tender. Once cooled, peel the beet, cut into pieces and puree in a food processor. Set aside.
  2. Boil the potatoes with the peel in a large volume of water. Peel and mash while still hot. Add the beet puree to the potatoes, the egg, flour and salt. Knead quickly by hand until all the ingredients stick together and form a ball.
  3. Transfer the dough to a lightly floured surface and cut into about 8-10 equal parts. Roll each part into a 1/2-inch (1 cm) thick rope, then cut the ropes into 1/2-inch (1 cm) pieces. Lightly press with the back of a fork to gives the characteristic pattern.
  4. Cook the gnocchi in a large saucepan of simmering salted water until they rise to the surface. Simmer for one minute longer until cooked through, and carefully remove from the pan, using a slotted spoon.
  5. For the walnut-sage butter: in a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.
  6. Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 1 minute, then stir in the lemon juice.
  7. Add the gnocchi to the butter sauce and cook for 1 minute, tossing gently. Season with salt and pepper. Transfer the gnocchi to the plates, sprinkle walnuts on top and serve with grated Parmigiano-Reggiano.

Notes

Recipe adapted from Food & Wine.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/beet-gnocchi-with-walnut-sage-brown-butter/