Beet Gnocchi w/ Walnut Sage Butter Sauce

A few years ago, we went to Italy and my little brother got really into making homemade pasta. It's definitely more delicious than buying pre-made pasta but it can be really time consuming to make. This weekend I had more time so I decided I'd make myself some gnocchi. However, I didn't want to make just plain gnocchi so I decided I would add in one of my favorite vegetables, beets. I know some of you are saying that's not for me. However, it doesn't make your gnocchi taste the way a beet would. Instead, it makes them a little more flavorful and a fun color!

Ingredients

2 Beets

4 1/2 Cups of Flour

1/3 Cup of Grated Parmesan Cheese

Additional Parmesan Cheese to Top

2 Eggs

5 Small/Medium Potatoes

8 Sage leaves

1 Cup of Walnuts

2 Sticks of Butter

Half a Lemon

Instructions

1. Preheat oven to 350° and roast two beets for 45 minutes or until tender. Then rub the skin off when they are cool enough to touch.

2. Boil the potatoes until they are soft (about 20-25 minutes). Then mash them.

3. Combine the beets, 2 eggs and parmesan cheese in a food processor and puree.

4. Add the puree to the mashed potatoes.

5. Add the flour 1/2 cup at a time. Mix in to the potatoes and puree mixture before adding another 1/2 a cup.

6. Knead the dough until it looks like this.

7. Roll the dough out into 1 inch thick strips.

8. Cut the dough into 1 inch sections.

9. Roll each section down a fork.

10. Drop each in boiling water and cook until they start to float on the surface.

9. Meanwhile, brown 2 sticks of butter and the walnuts.

10. Add in the sage leaves and cook for a few more minutes.

11. Squeeze in the juice from half a lemon.

12. Add in the gnocchi and stir to coat them in the sauce.

12. Plate and top with grated parmesan cheese and sage.

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#cooking #dinnerrecipe #pasta