Beautiful homemade beet gnudi with roasted parsnips and crispy sage
Preheat the oven to 180°C.
Peel the parsnips, quarter them lenghtwise and put them in a ovenproof dish. Drizzle with olive oil and season to taste with salt and pepper. Put them into the oven and roast til golden brown, about 20 minutes. When ready, turn off the oven and let them rest until you are ready to arrange the plates.
For the beet gnudi: Put the cooked beet cubes into your high speed blender with half of your ricotta and blend until smooth. Now add the beet ricotta to the other half of your ricotta, parmesan, egg, nutmeg into a big bowl. Mix together and season to taste with salt and pepper. Gently mix in flour until dough just comes together. Tip it out onto a lightly floured surface and knead until smooth. Divide the dough into thirds, roll each piece to a 2 cm diameter rope, cut into 2 cm lengths into little pillows.
In the meantime bring a big pot with salted water to a boil. Cook gnudi, in batches, until they rise to the surface (takes about 2-3 minutes). Transfer with a skimming spoon into a sieve and drain with cold water.
Wash and pad dry the sage.
Cook butter in a frying pan over medium-high heat, add a few leaves of sage and wait until butter starts to brown. Add the gnudi and season to taste with salt and pepper.
Divide beet gnudi onto your plates, add roasted parsnips and crispy sage. Drizzle some nut butter over it. Sprinkle with some grated parmesan. Bon Appetit!