I have always love beetroot, a taste I share with my dad. I remember often buying it at the store whenever it was available. We would buy it cooked, ready to be sliced and eaten. My favourite way to eat beets was to make them into a simple salad with extra virgin olive oil and vinegar, by themselves or mixed in with other seasonal vegetables. When I moved to Australia, I could not find cooked beetroot anywhere… and the thought of having to roast them before making a quick salad, never really appealed to me. So, I somewhat “archived” the thought of eating beetroot. Until a couple of weeks ago, when I noticed cooked beetroot on the shelves of my local supermarket! I was so happy! I immediately bought some (for some reason, you can never be sure you will find the same ingredients twice around here… so my rule is: buy it now!). I still had some remaining after satisfying my craving for a salad and I decided to make Beetroot and Ricotta Gnocchi with it. The colour is amazing: a very intense purple/pink. And they taste so good! I balanced off the slight sweetness of the beetroot with the salty and spicy Gorgonzola sauce: perfection at every bite! Enjoy!
- 1 batch of my Beetroot and Ricotta Gnocchi (click here for my tutorial)
- 200 ml – 6.8 oz. cream
- 150 gms – 5.3 oz. gorgonzola dolce (the softer and milder one)
- Parmigiano Reggiano, thinly grated
- Prepare a batch of Beetroot and Ricotta Gnocchi following my tutorial.
- Put the cream and gorgonzola in a saucepan and let it cook on a slow fire until the cheese melts and the sauce slightly thickens. Keep aside.
- Cook the gnocchi as per the instructions that you find here. Mix them well with the sauce in the pan. Add a handful of thinly grated Parmigiano Reggiano and mix until well combined.
- Serve hot with some more thinly grated Parmigiano Reggiano on the top.