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1
Heat the oven to 400 degrees.
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2
Bake potatoes until tender, about an hour.
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3
Immediately split them open to let the steam escape.
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4
When you can handle the potatoes, scoop out their flesh.
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5
While the potatoes bake, peel and grate the beets.
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6
Put the oil in a small skillet or saucepan over medium-low heat.
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7
Add the beets, season to taste, and cook, stirring occasionally, until very soft, 25 to 35 minutes.
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8
Transfer to a food processor and puree until smooth.
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9
Bring a large pot of water to a boil and salt it.
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10
Pass potato flesh through a ricer or food mill, stir in the beet puree, and season to taste.
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11
Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/2 cup flour, until the dough just comes together.
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12
Pinch off a piece of the dough, and boil it to make sure it will hold its shape.
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13
If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little raggedy when ready.
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14
Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths.
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15
Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
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16
Add the gnocchi to the boiling water a few at a time, and gently stir; adjust the heat so the mixture doesnt boil too vigorously.
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17
A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the sauces below: and finish with any of the following sauces: Tomato Sauce: Cook a small chopped onion in olive oil until soft.
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18
Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper.
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19
Cook at a steady bubble until saucy.
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20
If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving.
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21
Garnish with torn basil and/or grated Parmesan.
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22
Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldnt be too many) in a skillet over medium heat.
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23
Cook until the butter is light brown and the sage is sizzling, about 3 minutes.
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24
Toss with the gnocchi, some of their cooking water and loads of grated Parmesan.
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25
Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies.
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26
Cook until the garlic just turns golden (but no more than that).
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27
Toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
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28
Bacon and Cream: Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp.
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29
Stir in 1/2 cup heavy cream and a lot of pepper.
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30
Let the cream thicken slightly before adding the gnocchi.
