Beetroot and ricotta gnocchi with a brown butter sauce, walnuts and Roquefort
Servings: 4 people
What sets this dish beet gnocchi apart is the way the ricotta and beetroot gnocchi is so perfectly complemented by the Roquefort cheese, walnuts, and brown butter sauce.
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Ingredients
Beetroot and ricotta gnocchi
- 500 g beetroot
- 250 g ricotta cheese
- 3 Tbsps olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
- 1/2 cup finely grated parmesan
- 3 cups all purpose flour
- 1 egg
Brown butter thyme sauce
- 100 g unsalted butter
- 10 sprigs fresh thyme
Garnish
- 1/2 cup walnuts coarsely chopped
- 1/2 cup Parmigiano-Reggiano
- 1/2 cup Roquefort cheese crumbled
Instructions
Beetroot and ricotta gnocchi
- Pre heat the oven to 190 degC.
- Wrap the beetroot in foil together with a drizzle of olive oil and a pinch of salt. Bake for 1 hour.
- Remove from the foil, and when cool enough, peel off the skins. They should just slide off.
- To a food processor, add the beetroot, ricotta, egg, parmesan, nutmeg, salt and pepper. Process until smooth.
- Add the mixture to a large bowl and add 2 cups of flour.
- Mix well using your hands until a sticky dough forms. Add more flour if necessary to get a consistency suitable for rolling out into a "rope".
- Form the dough into a ball, adding more flour if necessary to prevent it sticking to your hands or work surface.
- Wrap the dough ball in plastic wrap and let sit at room temperature for 30 minutes.
- Cut the dough into 8 pieces then roll out each piece into a “rope” about 1.5 cm thick.
- Cut each strip into 2 cm pieces and place the on a tray dusted with flour. Keep separate to prevent sticking.
- Bring to the boil a large pot of well salted water. Reduce to a simmer.
- Add the gnocchi to the simmering water. Once they start floating, they are ready. Remove to a colander to drain.
Toasted walnuts
- In a large skillet, toast the walnuts over a medium heat until golden, around 3 - 4 minutes. Transfer to a plate and set aside.
Brown butter thyme sauce
- Bring a light colored saucepan to a medium heat. The light colour is so that you can see how brown the milk solids are.
- Add the butter to the saucepan. When melted, add the thyme sprigs.
- Cook until the solids separate and turn a golden brown colour, around 2 - 3 minutes. Be careful not to overcook.
- Poor the browned butter into a cool bowl, to prevent overcooking. Remove the thyme sprigs, leaving behind the leaves that have separated.
Plating
- Bring a large skillet to a medium low heat and add a Tbsp of extra virgin olive oil. Add enough gnocchi for the servings required and toss in the oil.
- Once the gnocchi have warmed through, remove from the heat and transfer to the plates.
- Spoon the brown butter sauce over the gnocchi, and add the toasted walnuts and crumbled Roquefort.
- Sprinkle with some grated Parmigiano-Reggiano.
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