- 1 whole beet, roasted and peeled
- 1 egg
- 1 cup whole milk ricotta cheese, drained
- 2 cups flour, plus more for rolling
Puree beets, egg, and ricotta in a blender. Add this mixture to the flour in a mixing bowl and stir with a wooden spoon to combine into dough. Turn dough onto a floured surface and knead until it just comes together- too much kneading will lead to tough gnocchi. Cover the dough in plastic wrap and let rest for at least 30 minutes and up to 2 hours.
Cut the dough into four sections. Working one section at a time, roll the dough into snakes about 1/2" in diameter. Using a pastry cutter, cut each snake into 1/2" pieces. Optionally, you can roll each gnocchi over a gnocchi board or the tines of a fork in order to get grooves on the gnocchi for better sauce adhesion.
Boil in several batches in salted water and remove with a slotted spoon when they float. Next, I like to brown them a tiny bit in a skillet of butter and serve them with a light sauce so their vibrant color stands out.