2 cups whole milk
7 Tablespoons unsalted butter
1 1⁄4 cups cream of wheat/farina flour
3 Tablespoons grated parmesan
1/8 teaspoon grated nutmeg
1.5 Tablespoons kosher salt + to taste
Pinch of freshly ground black pepper
2 small beets, boiled until tender and cooled
2 large egg yolks
1 large egg
2 Tablespoons butter
1 sprig rosemary (optional)
1 sprig thyme (optional)
1 clove garlic, crushed
Combine the milk and all of the butter in a large pot over medium heat until the butter is completely melted. Mix in the cream of wheat/farina flour and keep stirring until the mixture becomes thick and creamy, about 5-7 minutes. Remove from the heat and add nutmeg, salt, and pepper. Stir well and mix in the parmesan once partially cooled. Let rest and cool completely.
Cut off the beet stems, peel them, and puree in a food processor until smooth. Add the eggs and blend until completely smooth.
Scrape the beet puree into the cream of wheat/farina dough and use your hands to combine all the ingredients thoroughly. Place bowl in the fridge and cool completely before the next step.
To form the gnocchi, spread some extra flour on your countertop and roll the dough into a long rope, about half an inch in diameter. Cut the rope into small pieces and dust with flour: This step can be substituted with your favorite gnocchi shape.
Boil the gnocchi until it floats for ~20 seconds and remove to lined tray or bowl. Larger gnocchis will require a longer boil.
Melt butter in nonstick fry pan, add rosemary, thyme, crushed garlic, and sear gnocchis until golden brown.
Serve and enjoy!
Excerpted from Balaboosta © 2013 by Einat Admony.
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