You are currently browsing the category archive for the ‘rosemary’ category.
Yield: 8 first-course or 4 main-course servings
3 small beets, trimmed
1 pound fresh
1 large egg
3/4 cup freshly grated Parmesan cheese
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 cups flour, divided
1/2 cup (1 stick)
8 3-inch-long fresh rosemary sprigs
Preheat oven to 450 degrees. Wrap beets in foil and roast until tender, about 1 hour.
Cool 15 minutes. Slip skin off beets; discard skins. Coarsely grate beets. Place 3/4 cup grated beets in large bowl (reserve remaining beets for another use). Stir in ricotta, egg, 3/4 cup Parmesan cheese, salt and pepper. Mix in 1 cup flour. (Gnocchi dough can be made 1 day ahead. Cover and refrigerate.)
Lightly dust baking sheet with flour. Place remaining 1/2 cup flour in small bowl. Using tablespoon measure as aid, scoop dough into rounds; transfer to bowl with flour, then roll each into 1 1/2 inch log. Hold in palm of hand and gently
press centers with fingertips to make slight indentations. Transfer gnocchi to prepared baking sheet. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Melt butter with rosemary sprigs in heavy large skillet over medium heat. Cook until butter begins to brown, about 3 minutes. Set aside.
Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to surface, about 2 minutes. Continue to cook 1 1/2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with butter and rosemary. Heat butter and gnocchi over medium heat, stirring gently to coat. Transfer to plate; sprinkle generously with additional Parmesan cheese and serve.
Recipe Suggestion from Monica (who has cooked samples on delivery night for the Minneapolis members a couple times):
roast the carrots, onions, beets, zucchini, kohlrabi, cabbage, and the optional turnips and eggplant with rosemary, salt, pepper and olive oil. Chop the stuff, mix it with the oil and spices so everything is coated, then put on a baking sheet in the oven and bake and/or broil until done.