Beet Gnocchi with walnut sage butter

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Beet Gnocchi with walnut sage butter
 
When thumbing through April's issue of Food & Wine magazine, I was very excited to find this amazing recipe. I love Beets and they are so very good for you too. This recipe takes some time but the results are worth every minute.
Author:
Recipe type: Main
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
  • ¾ cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
  • 3 cups all-purpose flour, plus more for dusting
  • ½ cup coarsely chopped walnuts
  • 1½ sticks unsalted butter, cubed
  • 16 small sage leaves
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat the oven to 375º.
  2. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add ¼ 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. You can also boil the beets till tender about 45 minutes.
  3. Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
  4. In the bowl of a standing mixer fitted with the paddle, combine 1½ cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the ¾ cup of Parmigiano 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 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
  5. Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
  6. 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 ½-inch-thick rope. Cut the ropes into ½-inch pieces and transfer the gnocchi to the prepared baking sheet.
  7. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook 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.
  8. In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.
  9. Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 20 seconds, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table.

 

Butternut Squash Souffles

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Butternut Squash Souffles
 
Butternut Squash Souffles Don’t let the “SOU” in Souffless scare you. They will take a nose dive the moment you take out of the oven. No worries! They still look and taste great for you butternut lovers out there. Adapted by Matt Kadey
Author:
Recipe type: Sides
Ingredients
  • ½ pound butternut squash, peeled and diced (2 cups)
  • 3 tablespoons flour, divided
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • ¼ teaspoon pepper
  • ½ cup low-fat milk
  • ½ cup shredded Gruyere chesse, plus a little more for garnish on top
  • 3 large eggs
Instructions
  1. Steam or boil the butternut squash until very tender. Transfer to a medium bowl and mash with a fork or potato masher. You only need 1 cup butternut puree for this recipe. Let cool to room temperature.
  2. Preheat oven to 375
  3. Generously grease 12 muffin cups with butter and dust with 1 tablespoon flour. Tap out any excess flour. In a medium saucepan, melt the butter over medium-low heat. Add the onion, sage, and pepper. Cook, stirring often, until the onion is softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons flour and cook for 3 minutes, stirring often. Gradually add the milk, whisking constantly until thickened, about 2 minutes. Remove from heat and stir in the mashed squash, and Gruyere cheese. Whisk in the egg yolks one at a time.
  4. In a clean medium bowl, beat the egg whites at medium speed until stiff peaks form. Whisk one-quarter of the egg whites into the squash mixture, and then gently fold in the rest. Divide the mixture among the prepared muffin cups and bake until puffed and golden brown on top, about 18 minutes. Resist the temptation to open the oven door during cooking, as the can much up the rising.
  5. Let cool for several minutes before unmolding. The soufflés will take a nose dive in the middle upon cooling. Serve with additional shredded cheese on top.