Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

Name: Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic
Ingredients: 1 1 ⁄ 4 lb. small red beets with greens, greens separated, stems cut in 1/2" pieces, leaves torn into 2" pieces, and beets scrubbed; 1 ⁄ 4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup homemade ricotta; 1 ⁄ 2 cup finely grated parmesan, plus more for serving; 1 tsp. freshly grated nutmeg; 1 egg; 2 1 ⁄ 2 cups all-purpose flour; Semolina flour, for dusting; 2 tbsp. unsalted butter; Aged balsamic vinegar, for drizzling

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A drizzle of aged balsamic vinegar adds a tangy complexity to this Piedmontese ricotta-based gnocchi.

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Ingredients

1 1⁄4 lb. small red beets with greens, greens separated, stems cut in 1/2" pieces, leaves torn into 2" pieces, and beets scrubbed
1⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup <a href="https://www.saveur.com/gallery/How-To-Make-Homemade-Ricotta/">homemade ricotta</a>
1⁄2 cup finely grated parmesan, plus more for serving
1 tsp. freshly grated nutmeg
1 egg
2 1⁄2 cups all-purpose flour
Semolina flour, for dusting
2 tbsp. unsalted butter
Aged balsamic vinegar, for drizzling