Recipe for Beet Gnocchi? Includes ricotta, grated beets, flour, eggs.?!
Answers: Originally found in newspaper food column or Sunday supplement magazine (LA Times, Press Telegram, Parade), but no luck searching their archives.
Beet and Goat Cheese Gnocchi
4-5 medium beets, boiled, skinned and riced (use potato ricer)
4 oz. goat cheese
1 egg
2 cups flour
1 tsp. Kosher salt
Once beets have been pressed through a ricer, strain out all excess liquid. Measure 2 cups of beet pulp. Place on clean counter. Make a well. Crack egg into well, add salt and stir together with a fork, carefully. Add flour and gently knead flour into beet mixture. This is not like kneading bread dough to develop gluten; this is just gently bringing gnocchi dough together. When dough is one, cut in quarters. Roll each quarter out into a sausage shape, 1/2 inch diameter. Cut 1-inch long segments. Roll each piece between hands with a little flour to form oval. Roll gnocchi along tines of a fork with your right thumb while holding fork at a slight angle with left hand, like potato gnocchi. Roll rest of gnocchi in this way.
I have had to make Gnocchi recipes from scratch, and it really is about the feel of the dough. If you have made standard or potato gnocchi then it should be easy. the dough should be relatively soft buy not wet and you want a good color through out. i would start out with the well method and add my ingredients that way.