Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

Ingredients

• 1 1⁄4 lb. small red beets with greens, greens separated, stems cut in 1/2″ pieces, leaves torn into 2″ pieces, and beets scrubbed
• 1⁄4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 cup homemade ricotta
• 1⁄2 cup finely grated parmesan, plus more for serving
• 1 tsp. freshly grated nutmeg
• 1 egg
• 2 1⁄2 cups all-purpose flour
• Semolina flour, for dusting
• 2 tbsp. unsalted butter
• Aged balsamic vinegar, for drizzling

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag