Beet Gnocchi With Steak and Brown Butter Sauce Recipe

Preheat your oven to 400 degrees. Cut the beets into quarters. In a bowl, toss them with olive oil and salt and pepper until well coated.

Arrange the seasoned beets on a baking dish. Roast them in the oven for about 1/2 hour, or until they are tender enough to pierce easily with a fork.

Once roasted, mash or puree the beets thoroughly in a bowl. Add the goat cheese and ricotta cheese, then stir in the flour.

Continue to add more flour as needed, a little at a time, until the dough is just dry enough that it no longer sticks to the bowl and holds together. Be careful not to add too much flour, or your gnocchi will turn out heavy.

In a small pot or pan, melt the butter over medium low heat. Add the shallots and sauté them for about 2 minutes, until they are softened and fragrant.

Continue to cook the butter and shallots, stirring occasionally, until the butter takes on a slightly darker colour and smells nutty. Watch it closely, as brown butter can turn burnt quickly.