Roasted Beet Gnocchi with Brown Butter-Sage Sauce

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¿Cómo Preparar Roasted Beet Gnocchi with Brown Butter-Sage Sauce?

Ingredientes de Roasted Beet Gnocchi with Brown Butter-Sage Sauce

1 lb. red beets (about 3 medium), trimmed
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 11-oz. russet potato, whole and unpeeled
1 large egg, beaten
1 large egg yolk
9 oz. (2 cups) ; more as needed
1/4 tsp. freshly grated nutmeg

Resumen de la Preparación

A continuación un breve resumen para la preparación de Roasted Beet Gnocchi with Brown Butter-Sage Sauce.

Position a rack in the center of the oven and heat to 350°F.

Put the beets in a baking dish, season lightly with salt and pepper, drizzle with the oil, and add 1/4 cup water to the dish. Cover with foil and roast until easily pierced with a skewer, 45 to 60 minutes. (Alternatively, roast the beets in a heavy-duty foil packet on a rimmed baking sheet.) When cool enough to handle, peel and cut the beets into chunks.

Cover the potato with about 1 inch of water in a saucepan. Bring to a rolling boil over medium-high heat, reduce to a gentle boil, and cook until easily pierced with a skewer, 35 to 40 minutes. Drain and let cool briefly. Peel the potato as soon as you can handle it. Pass the potato through a ricer into a large bowl, spreading it out to help any steam escape.

Combine the beets, egg, and yolk in a blender or food processor and process until smooth. Transfer to the bowl of still-warm potatoes. Add the flour, 1-1/2 tsp. salt, and the nutmeg, and mix gently with your fingers until the dough comes together; it will be sticky. Add more flour, 1 Tbs. at a time, until soft but not sticky.

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