BEETROOT RICOTTA GNOCCHI IN A BROWN BUTTER GORGONZOLA SAUCE

Soft, pillowy ricotta gnocchi with the unmistakable color and flavor of the beetroot, in a creamy-dreamy brown butter gorgonzola sauce.

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

View the full recipe at Sugar Love Spices →