Gnocchi, those supreme Italian dumplings, reward patience and precision when made from scratch. In this recipe, you’ll need both: The addition of beet purée (for colour and subtle earthy flavour) makes the dough more delicate.
Featured in RICARDO Magazine (FALL 2017)
5 red beets, unpeeled, about 1 1/4 lb (565 g) total
3 russet potatoes, unpeeled, about 1 1/2 lb (675 g) total
1 cup (150 g) unbleached all-purpose flour
1/2 tsp salt
2 cups (80 g) beet greens with thin stems (optional)