I am one of the most privileged individuals in the world, for I've had to the opportunity to learn the art of pasta from one of the greats. I dare not speak her name, but rest assured: I know what I'm doing. I was even lucky enough to learn how to make their ricotta gnocchi. I wouldn't dream of sharing their techniques online for everyone to see, but I can give you my own version and my own recipe with a clean slate of ethics.
I do love gnocchi, and I think it's the perfect way to use a load of potatoes, aside from fries or latkes. Sure, mashed potato is great here and there, but what about variety? Let's have it, in the form of flavored gnocchi.
I once learned how to make pumpkin gnocchi a long time ago. In order to make gnocchi you just need a little patience, some starchy veg, and know-how. Since my CSA from KC Farm School at Gibbs Road has generously given us beets this week, I thought it'd be the perfect opportunity to show how to make an unexpected delight from these candy-red treats. Even better, it's okay for your babies to eat! Kids like this meal because it's technicolor bright, and the beet flavor is mild when eaten with sauce.
- 2 medium russet potatoes
- 1 medium red beet
- ~2 c flour
- 2 eggs
- A mild cream sauce of your choice
|s t e a m y|
|Look at this pretty purple!|