PREP: 50 minutes ROAST: 1 hour at 350°F COOL: 15 minutes MAKES: 6 cups
1¼ lb. small red beets
½ cup water
½ cup part-skim ricotta cheese
½ cup grated fresh Parmesan cheese
1 egg, lightly beaten
½ tsp. ground nutmeg
¼ tsp. salt
¼ tsp. black pepper
2½ cups all-purpose flour
Nonstick cooking spray
1. Preheat oven to 350°F. Place whole, unpeeled beets in a 3-qt. rectangular baking dish; add the water. Cover tightly. Roast 1 hour or until tender. Set aside until cool enough to handle.
2. Peel beets and place in a food processor. Add the next six ingredients (through pepper). Process until smooth. Add 2 cups of the flour. Pulse until dough just starts to form. Sprinkle ¼ cup of the remaining flour on work surface. Place dough on top. Sprinkle remaining ¼ cup flour over dough. Pat dough out into a 9×9-inch square (½ inch thick). Using a pizza cutter or knife, cut dough into ¾-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.
Gnocchi with Garlicky Beet Greens: Reserve beet greens from beets used to make gnocchi. Cut stems in ½-inch pieces and tear leaves into 2-inch pieces. In a large skillet melt 2 Tbsp. butter over medium heat. Add beet green stems, ¼ cup finely chopped shallots, and 4 cloves garlic, minced. 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. Sprinkle gnocchi with grated fresh Parmesan cheese and drizzle with 1 to 2 Tbsp. balsamic vinegar.
PER 1 CUP GNOCCHI: 301 cal., 5 g fat (2 g sat. fat), 43 mg chol., 324 mg sodium, 51 g carb., 4 g fiber, 12 g pro.