Pillowy homemade gnocchi look so sophisticated; it can be your secret how easy they are to make. For a pretty garnish, top the finished dish with a few curls of shaved Parmesan cheese.

  • Prep time 30 minutes

  • Total time 30 minutes

  • Portion size 4 servings


  • 2 tbsp (30 mL) olive oil
  • 2 cloves garlic, thinly sliced
  • 6 baby golden beets, (about 2 inches/5 cm diameter),peeled, halved and thinly sliced
  • 2 cups (500 mL) lightly packed chopped beet greens
  • 2/3 cup (150 mL) chopped walnuts, toasted
  • Pinch salt

Ricotta Gnocchi:

  • 1 tub (475 g) extra-smooth light ricotta cheese
  • 1-3/4 cups (425 mL) all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup (125 mL) finely shredded Parmesan cheese
  • 1/4 tsp (1 mL) salt

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  1. Ricotta Gnocchi: In bowl, stir together ricotta cheese, flour, eggs, Parmesan cheese and salt to make ragged dough. 
  2. Turn out onto lightly floured surface; divide into quarters. Working with one quarter at a time, with floured hands, roll dough into 3/4-inch (2 cm) thick rope; cut crosswise into 3/4-inch (2 cm) long pieces. Set aside on floured waxed paper–lined baking sheet.
  3. In large pot of boiling salted water, cook gnocchi, in batches, until floating and no longer doughy in centre, about 3 minutes. Using slotted spoon, transfer to plate. Set aside; keep warm.
  4. In large skillet, heat oil over medium heat; cook garlic, stirring, until fragrant and light golden, about 1 minute. Stir in beets; cook, stirring occasionally, until tender-crisp, about 8 minutes. Stir in beet greens, reserved gnocchi, walnuts and salt; cook, stirring occasionally, until greens are wilted and gnocchi are warmed through, about 2 minutes.


AuthorPenny Stratas