This Valentine's Day, cook up a dinner you'll never forget! Chef Pace's Beet Gnudi with Pesto is the perfect entree for your romantic dinner (I mean, red pasta? This is the perfect day to cook this up!) We always love rolling out fresh pasta for our events, and once you make your own pasta from scratch, you'll never want to go back! Check out our special Valentine's recipe below!
What exactly is "gnudi" anyways? Similiar to it's cousin "gnocchi," gnudi are dumpling-like pastas made with ricotta and flour. Gnudi is a light, almost pillow-like pasta, that ends up being creamy, light, and fluffy! Check out Chef Pace rolling out her own (beet-less) gnudi right here:
Making gnudi and pastas are so much fun- it's one of our favorite meals to cook in the kitchen! This special beet-infused gnudi will definitely stand out during your Valentine's dinner.
- 1 beet, roasted and puréed (thin with a bit of water to make a baby food consistency)
- Approx 8-10 oz. Fresh ricotta cheese (needs to be from an artisan shop or homemade as grocery store kind is too chalky)
- Approx, 6-8 oz flour
- Pinch of nutmeg and cayenne pepper and salt.
Combine beet purée and ricotta together in a large bowl and incorporate until there are no white spots left. Then slowly add in flour and other spices and about 2 tsp salt. There is no exact amount of flour to add. You basically want to add only enough where it will roll out into a tube on a floured surface and cut into little squares and run over the gnocchi board. Have a pot of boiling water and test out a little piece to see if the flavor is good. Always salt the pasta water first.
- parmesan cheese
- extra virgin olive oil
- salt to taste
Combine pinenuts and garlic into food processor and puree. Add basil, olive oil, dash of lemon juice and salt to taste. Puree until desired consistency is reached.