- 1 (8 oz.) medium red beet with tops
- 1 pound medium baking potatoes
- 1 cup flour + ¼ cup flour
- 4 cups vertically sliced onion
- ¼ cup shaved fresh Parmesan cheese
- Preheat oven to 400°F.
- Remove greens and stems from beet. Chop greens to measure 2 cups. Pierce beet and potatoes with a fork.
- Bake potatoes for 1 hour; bake beet for 1 hour 15 minutes. Peel beet and potatoes; press through a potato ricer into a bowl.
- Add 1 cup to potato/beet mixture, flour, and ½ t. kosher salt. Stir to form dough.
- Knead on a floured surface until smooth. Divide into 4 equal portions. Shape each into a 16-inch-long rope, dusting with remaining flour to prevent sticking. Cut each rope into 20 pieces. Roll each piece down the tines of a lightly floured fork; place on a baking sheet coated with cooking spray. Bring 6 quarts water to a boil in a stockpot. Add half of gnocchi; cook 2½ minutes or until done. Remove gnocchi with a slotted spoon; place in a colander to drain. Repeat with remaining gnocchi.
- Heat a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add gnocchi, greens, ½ t. pepper, and ¼ t. kosher salt; cook 2 minutes. Sprinkle with cheese.
Recipe Author: Cooking Light