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1
Preheat the oven to 375 degrees .
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2
In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper.
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3
Add 1/4 cup of water to the baking dish and cover tightly with foil.
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4
Bake the beets for about 1 hour, until tender.
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5
Uncover the dish and let the beets cool completely.
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6
Peel the beets and cut them into 1-inch pieces.
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7
Transfer the beets to a food processor and puree.
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8
In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the 3/4 cup of Parmigiano and 1 tablespoon of salt and mix at low speed until combined.
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9
Using a rubber spatula, scrape down the side of the bowl.
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10
Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
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11
Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky.
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12
Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
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13
Line a baking sheet with wax paper and generously dust with flour.
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14
Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope.
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15
Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.
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16
Lightly oil another baking sheet.
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17
In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through.
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18
Using a slotted spoon, transfer the gnocchi to the oiled baking sheet.
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19
Repeat with the remaining uncooked gnocchi.
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20
In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes.
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21
Transfer to a plate and let cool.
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22
Add the butter to the skillet and cook until golden brown, 2 to 3 minutes.
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23
Add the sage leaves and cook for 20 seconds, then stir in the lemon juice.
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24
Add the gnocchi and cook for 1 minute, tossing gently.
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25
Season with salt and transfer the gnocchi to plates.
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26
Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table.
