This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Watch video

Red Beet Gnocchi

1 medium or two small red beets, scrubbed
1 pound ricotta, drained for 24 hours in a cheesecloth
1 large egg
1 cup grated Parmesan cheese, plus more for garnish
kosher salt and freshly ground black pepper
2/3 cup all-purpose flour, plus more for dredging
1 stick unsalted butter
10-15 fresh sage leaves

Heat oven to 450˚. Wrap the beets in aluminum foil, and place on a baking sheet. Bake until tender, approximately 45 minutes. Remove from the oven, open the aluminum foil, and let the beets cool slightly. Rub the skins off with paper towels.

Grate the beets into a large mixing bowl using the large holes of a box grater, and then puree to a fine consistency in a food processor. Add the ricotta, egg, Parmesan cheese, salt and pepper to the beets. Mix well with a whisk or wooden spoon. Add flour to the beet mixture, and whisk together.

Move the gnocchi dough to a piping bag, and refrigerate overnight.

In a small sauté pan, melt butter over medium heat, adding in the sage leaves. Turn the heat to low, and let the butter brown and the sage become crispy.

Fill a stock pot with salted water. Using standard cooking twine, tie a taut string between the two handles. Bring the water to a boil.

Use the piping bag against the taut string, cutting the gnocchi dough into 1" pieces and drop them into the boiling water. The gnocchi are done once they float to the surface, approximately 3 minutes. Cook an additional minute.

Using a slotted spoon, remove the gnocchi from the water, and place them on a serving platter. Top with sage butter and Parmesan cheese.