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Try Beet Gnocchi By Salt Lake Local & Bravo TV's Top Chef Katie Weinner
Jan 5, 2015, 11:16 AM
Katie Weinner is a Top Chef on Bravo TV and a Salt Lake City local. She created SLC POP, a pop-up restaurant and catering business in April 2012. Later that year, Katie turned SLC POP into Nata Gallery, a temporary brick-and-mortar eatery. This project wrapped up in the spring of 2014. She will be at the Salt Lake Home Show all weekend long - check out our Kitchen Stage schedule to find out when you can see her. But before you enjoy her cooking at the show, get a taste of it below with her famous beet gnocchi recipe. Bon appétit!
Step 1: Preheat the oven to 375 degrees. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.
Step 2: Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
Step 3: In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, oregano, the orange zest, and 1 tablespoon of salt, and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 2 cups of flour and mix at low speed until the dough just comes together, about 1 minute. If the dough is still very sticky, add the remaining flour. Taste the dough for seasoning; you may need more salt or herbs.
Step 4: Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still lightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
Step 5: Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.
Step 6: Lightly oil another baking sheet. in a large, deep skillet of simmering salted water, cooking one fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
Step 7: Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates.
Pro Tip: You can make this dish ahead of time! Prepare the gnocchi through to Step 5, frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.
Make sure to see Katie Weinner at the Salt Lake Home Show. The event takes over the south Towne Expo Center January 9 - 11, 2015. Remember, buy tickets early to get the best deals - right now you can get two tickets for the price of one with our Facebook promotion. Click here to learn more.
Beet Gnocchi
Ingredients
- 2 Pounds medium beets, scrubbed
- Extra-virgin olive oil, for brushing
- Kosher salt
- Freshly ground pepper
- 1 Cup fresh ricotta (8 ounces)
- 1 Large egg, lightly beaten
- Pinch of nutmeg, preferably freshly grated
- Zest of half an orange
- 2 Tsp chopped fresh oregano or marjoram (both are delicious)
- Freshly grated Parmigiano-Reggiano cheese for serving
- 2-3 Cups all-purpose flour, plus more for dusting
- 2 Tsp salted butter
Step 1: Preheat the oven to 375 degrees. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.
Step 2: Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
Step 3: In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, oregano, the orange zest, and 1 tablespoon of salt, and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 2 cups of flour and mix at low speed until the dough just comes together, about 1 minute. If the dough is still very sticky, add the remaining flour. Taste the dough for seasoning; you may need more salt or herbs.
Step 4: Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still lightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
Step 5: Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.
Step 6: Lightly oil another baking sheet. in a large, deep skillet of simmering salted water, cooking one fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
Step 7: Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates.
Make sure to see Katie Weinner at the Salt Lake Home Show. The event takes over the south Towne Expo Center January 9 - 11, 2015. Remember, buy tickets early to get the best deals - right now you can get two tickets for the price of one with our Facebook promotion. Click here to learn more.