I was never a fan of beets when I was younger. I thought it was a weird tasting vegetable with way too many sweet notes. Then one day I roasted some beets with salt, pepper and olive oil and it was a game changer. Later on I learned that I could transform beets as much as I could potatoes or beans. Since then I’ve made patties and had them in salads, but I wanted to take it further this time. So, I made beet gnocchi and it was awesome!
Here is what I used to make this all come together:
For the dough:
- 2 roasted beets
- Olive oil
- 1/2 tsp of sea salt
- 1 cup of flour
For the sauce:
- 1/4 cup of butter
- 1/4 cup of white wine
- 1 tbsp of flour
- Salt and pepper
- About 6 crimini mushrooms, sliced
- 2 cloves of garlic, finely chopped
- 1 tsp of rosemary, chopped
So it’s pretty straight forward. Wash and peel 2 beets. Chop into medium size squares. Then wrap in foil and roast in the oven with salt, pepper and olive oil for about 45 minutes. They should be soft. Let them cool (I was starving the day I made them so I cooled mine in the freezer and they were ready pretty quickly). Once they cool, throw in the blender with some olive oil and salt. Continue using olive oil until the mix is soft like applesauce.In a large bowl mix the flour with about 1/2 tsp. of salt and create a whole in the middle, that’s where the beet mixture goes. If you’ve ever made regular pasta you know the eggs usually go there, but not this time! Mix the flour and beet mixture. Your dough will now be a beautiful purple color. Stand there and stare at its glorious beauty. Okay! Now that you’ve had your passionate stare with the dough knead it for about 10 minutes (until it knows you need it!). Then flatten it with a rolling-pin. Cut in long pieces and then roll to make a shape of a straw (but a little thicker- see photo). Once you’ve accomplished your perfect straw like dough pieces take a knife and cut up the gnocchi.
By now you should have a deep pot with butter and a little bit of salt boiling. If you don’t then it means I forgot to mention it so let’s get that going now 🙂
Let your gnocchi go for a swim once the water is boiling. Please know that at first they will sink, but eventually they do come up to the surface and start to float (as we all do in life). Once they start floating they are ready! Remove from water and toss them on the pan with the brown butter mushroom sauce.
How to make the sauce:
In a small sauce pan melt the butter. Once it melts add the flour until all the bumps are broken down. Pour in the wine, chopped rosemary salt and pepper. Let that sit for a couple of minutes. Add the mushrooms to the sauce and let the sauce simmer, mixing it frequently until it is no longer watery. The consistency should be of a gravy.
Serve and enjoy!