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

www.saveur.com

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

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

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