Gnocchi are surprisingly easy to make!
They did involve a bit of a mess, but they came together in just about the time it took to boil a pot of water. I used a potato-less recipe because I didn't have any potatoes on hand, and ended up lightening up a recipe I found at Always Order Dessert.
Yes, I used the beets from last week's CSA delivery. I'm behind, but thankfully my local produce is still fresh!
1/2 cup fat-free Greek yogurt
1/2 cup fresh ricotta
1 cup roasted beat puree (approximately 2 large beets, roasted, peeled, and pureed)
2 cups whole-wheat flour, plus additional for flouring work surface
3 egg whites
1 teaspoon nutmeg
1 teaspoon pepper
1/2 stick butter
bunch of sage, torn
In a large bowl, combine the yogurt and ricotta until smooth. Add the beat puree and mix until evenly combined.
Add the egg whites, one at a time, followed by the nutmeg and pepper.
Slowly add the flour, 1/2 cup at a time until it is all incorporated into the dough. If your dough seems a bit too wet, feel free to add an extra 1/4 cup of flour.
Turn the dough out onto a heavily floured work surface and knead for a few minutes. The dough will still be fairly wet, but you should be able to handle it.
Working with about a handful of dough at a time, roll out a long snake about an inch thick. Use a floured knife to cut out the gnocchi every inch and a half or so. Roll each gnocchi along the tines of a fork (or simply indent by gently pressing the back of the fork into the side of each nugget).
Place the formed gnocchi on a floured baking sheet.
When ready to cook, bring a large pot of water to a rolling boil and add the gnocchi in batches. Let cook until they bob to the surface and then cook for an additional 2 minutes. Use a slotted spoon to pull out of the pot.
Finish the gnocchi in a skillet with the butter and torn sage. Let the gnocchi toast on one side (the contrast makes for an interesting texture) then serve with a sprinkle of nutmeg and additional torn fresh sage.
I assure you that the little bit of butter in this recipe goes a very long way. Most of it gets left behind in the skillet anyway. Any because this recipe makes enough gnocchi to feed an army, the amount of butter in any one serving is relatively small. Enjoy!