Red Gnocchi


  • 2 ½ cups all purpose flour
  • semolina flour, for dusting
  • 1 ½ lb. red beets, scrubbed
  • 1 cup ricotta (strained)
  • ½ cup parmesan
  • 1 egg
  • 1 tsp. nutmeg
  • ½ tsp. salt

Lemon Cream Sauce

  • 4 tbsp. unsalted butter
  • 1 pint heavy cream
  • zest and juice of 2 lemons
  • 2 garlic cloves, minced
  • 2 tsp. tarragon, chopped
  • salt and pepper, to taste


  • Boil or bake beets until tender. Then peel and cut into small pieces.
  • Place beets into a food processor or blender and puree.
  • In a bowl of a standing mixer add the beet puree, ricotta, nutmeg, egg, parmesan cheese, and salt. Mix on low-medium speed then slowly add 2 cups of flour and continue to mix until combined. Dough will be sticky.
  • Empty dough onto a floured board and place remaining ½ cup flour over dough.
  • Cover dough with saran wrap and let sit for 30 minutes.
  • Cut dough into 6 pieces, incorporating the flour.
  • Roll dough into a rope about ½ inch thick. Cut rope into 1/2” gnocchi. Continue with remaining dough.
  • Transfer to semolina dusted parchment-lined baking sheet.
  • At this point the gnocchi can be frozen.
  • If cooking the gnocchi, bring a large pot of salted water to a boil.
  • Cook gnocchi until floating about 3 minutes.
  • Drain and add to a skillet with lemon cream sauce.

Lemon Cream Sauce

  • In a large skillet, melt the butter then add garlic and cook until fragrant. Pour in the heavy cream and stir until mixture thickens. Add lemon zest, 1 tbs. lemon juice and 1 tsp. tarragon. Season with salt and pepper.

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