Beet Gnocchi with Garlic Greens

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  • Makes: 6 servings
  • Serving Size: 1 cup each
  • Makes: about 6 cups
  • Prep: 50 mins
  • Roast: 1 hr 350°F
  • Cool: 15 mins

Beet Gnocchi with Garlic Greens

Directions

  1. Preheat oven to 350 degrees F. Remove greens from beets. Cut stems in 1/2-inch pieces and tear leaves into 2-inch pieces; set aside. Place whole, unpeeled beets in a 3-quart rectangular baking dish; add water. Cover tightly. Bake for 1 hour or until tender. Set aside until cool enough to handle.
  2. Peel beets and place in a food processor. Add next six ingredients (through pepper). Process until smooth. Add 2 cups of the flour. Pulse until dough just starts to form. Sprinkle 1/4 cup of the remaining flour on work surface. Place dough on top. Sprinkle remaining 1/4 cup flour over dough. Pat dough out into a 9x9-inch square (1/2-inch-thick). Using a pizza cutter or knife, cut dough into 3/4-inch pieces, rolling to round off edges, if desired. Place on parchment-lined baking sheet until ready to boil.
  3. Bring a large pot of salted water to boiling. Cook, in batches, until gnocchi begin to float. Using a slotted spoon, transfer gnocchi to a tray; pat dry. When cooled, toss gnocchi with nonstick cooking spray to keep them from sticking.
  4. Meanwhile, in a large skillet melt butter over medium heat. Add beet green stems, shallots, and garlic. Cook about 3 minutes or until tender, stirring occasionally. Add beet leaves. Cook 1 to 2 minutes or until wilted. Add gnocchi to the skillet; toss to combine. Remove from heat.
  5. Sprinkle gnocchi with additional grated fresh Parmesan cheese and drizzle with balsamic vinegar.
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Nutrition Facts (Beet Gnocchi with Garlic Greens)

  • Per serving:
  • 350 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 58 mg chol. ,
  • 486 mg sodium ,
  • 50 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 14 g pro.
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