Recipe Detail Page

1. Preheat oven to 400°F (200°C).

2. Scrub and trim beets. Using a fork, pierce beets all over. Wrap each in foil. Set on a baking sheet and roast in centre of preheated oven until fork-tender, 1 to 1½ ⁄hours. When cool enough to handle, peel. Let cool completely.

3. Meanwhile, line 2 baking sheets with parchment.

4. In a food processor, whirl cooled beets, scraping down sides occasionally, until puréed. Add egg, ricotta and salt. Whirl to mix. Add 2½ cups (625 mL) flour. Mix on low until mixture begins to become a dough, adding more flour as needed. The dough will be very soft. Turn onto a heavily floured surface. Turn dough, coating the dough in flour. Cut into 6 portions. Using your hands, roll and shape a piece into a thin log about 1 inch (2.5 cm) thick. Cut into 1-inch (2.5-cm) pieces. Remove to prepared baking sheets. Repeat with remaining dough. You should have about 64 pieces total. This is not a classic gnocchi so that’s an excuse to skip the tedious shaping with a fork.

5. Bring a large pot of salted water to a boil. When ready, drop about 2-dozen prepared beet gnocchi into boiling water at a time, spacing each apart. Gently boil until gnocchi rise to the surface, become tender and change colour slightly, 8 minutes. (Using a slotted spoon, loosen any gnocchi from the bottom after a couple of minutes of cooking.) Still using the slotted spoon, remove to a strainer, then a large platter or baking sheet. You will need to cook in several batches.

6. For serving, cook gnocchi in 2 batches. For each batch, melt 2 tbsp (30 mL) butter in a large frying pan set over medium heat. When bubbling, add boiled gnocchi. Cook until nicely coated, 2 to 3 minutes. Sprinkle with half of pepper and cheese and stir. Remove to plates. Finish with a squeeze of lemon juice and more freshly cracked pepper, if you like. Garnish with half of chives. Repeat with remaining ingredients. Serve warm.