Try Beet Gnocchi By Salt Lake Local & Bravo TV's Top Chef Katie Weinner

Jan 5, 2015, 11:16 AM
Katie Weinner is a Top Chef on Bravo TV and a Salt Lake City local. She created SLC POP, a pop-up restaurant and catering business in April 2012. Later that year, Katie turned SLC POP into Nata Gallery, a temporary brick-and-mortar eatery. This project wrapped up in the spring of 2014. She will be at the Salt Lake Home Show all weekend long - check out our Kitchen Stage schedule to find out when you can see her. But before you enjoy her cooking at the show, get a taste of it below with her famous beet gnocchi recipe. Bon appétit!

Katie Weinner
Beet Gnocchi
  • 2 Pounds medium beets, scrubbed
  • Extra-virgin olive oil, for brushing
  • Kosher salt
  • Freshly ground pepper
  • 1 Cup fresh ricotta (8 ounces)
  • 1 Large egg, lightly beaten
  • Pinch of nutmeg, preferably freshly grated 
  • Zest of half an orange
  • 2 Tsp chopped fresh oregano or marjoram (both are delicious)
  • Freshly grated Parmigiano-Reggiano cheese for serving
  • 2-3 Cups all-purpose flour, plus more for dusting
  • 2 Tsp salted butter

Step 1: Preheat the oven to 375 degrees. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.

Step 2: Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.

Step 3: In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, oregano, the orange zest, and 1 tablespoon of salt, and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 2 cups of flour and mix at low speed until the dough just comes together, about 1 minute. If the dough is still very sticky, add the remaining flour. Taste the dough for seasoning; you may need more salt or herbs.

Step 4: Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still lightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

Step 5: Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.

Step 6: Lightly oil another baking sheet. in a large, deep skillet of simmering salted water, cooking one fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.

Step 7: Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates.

Pro Tip: You can make this dish ahead of time! Prepare the gnocchi through to Step 5, frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.

Make sure to see Katie Weinner at the Salt Lake Home Show. The event takes over the south Towne Expo Center January 9 - 11, 2015. Remember, buy tickets early to get the best deals - right now you can get two tickets for the price of one with our Facebook promotion. Click here to learn more.

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