-
Preheat the oven to 375º.
-
Place the beets on a large sheet of foil. Rub them with olive oil, and wrap in the foil. Roast until they are knife tender, about 1 hour. Allow the beets to cool down enough so you can handle them, about 15 minutes.
-
Using your hands, peel the beets and cut them into 1-inch pieces. Transfer to a food processor and puree until smooth. Transfer 3/4 cup of the beet puree to a bowl. Save any remaining puree for another time.
-
Mix in the ricotta, egg, nutmeg, romano cheese, salt and pepper. Sprinkle in the flour, and stir until the dough is smooth. Cover the bowl with plastic wrap, and allow the dough to rest for 20 to 30 minutes.
-
Bring a large pot of water to a boil and add a generous pinch of salt.
-
Turn the dough out onto a floured surface, and divide into eight pieces. The dough will be soft and somewhat sticky, so use as much flour as needed to prevent the dough from sticking to your work surface. Roll each piece into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. Place the gnocchi on a lightly floured sheet tray.
-
At this point, you may refrigerate gnocchi to use later the same day; or freeze them in a single layer, then transfer to a sealable bag once frozen. They’ll keep in the freezer for up to two months.
-
Cook the gnocchi in the boiling water until they float to the top, about 2 minutes. Test one to be sure they are cooked through.
-
Drain well and toss with Toasted Almond-Pesto Cream Sauce.
