BEETROOT RICOTTA GNOCCHI IN A BROWN BUTTER GORGONZOLA SAUCE
Prep time: 1 hour
Cook time: 25 minutes
Total time:
Serves: 2
Soft, pillowy ricotta gnocchi with the unmistakable color and flavor of the beetroot, in a creamy-dreamy brown butter gorgonzola sauce.
Ingredients
180 g cooked beets
200 g ricotta
3 tbsp Parmigiano
1 small lemon, the zest
pinch salt
140 g flour + more for dusting the surface while working
For the sauce:
3 Tbsp salted butter
60 g smoked gorgonzola
2 Tbsp Parmigiano
6 sage leaves
Instructions
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