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5 from 3 votes

Roasted Beet Pasta with Beet Gnocchi, Cream Cheese, Poppy Seeds

A unique combination of homemade beet pasta and beet gnocchi made with purple sweet potatoes, with cream cheese sauce.
Servings: 4

Ingredients

  • Beet Pasta
  • 1 medium size beet
  • 2 cups flour
  • 1 egg
  • 1/2 teaspoon salt
  • 4 tablespoons cream cheese
  • 2 tablespoons cream or whole milk
  • 1 teaspoon poppy seeds toasted

Instructions

  • Wrap unpeeled beet in foil. Bake for one hour at 300 degrees.
  • Cool and rub off skin. It should peel easily.
  • Puree beet in food processor.
  • Put one cup of flour onto mat. Break in egg. Mix together with a fork. Add in puree, and knead several times to get the beat fully incorporated. Add second cup of flour in, a few tablespoons at a time. You may not need it all. Pasta dough should not be sticky.
  • Wrap in plastic and allow to rest for at least 30 minutes. This makes a tender dough.
  • Take through pasta roller or roll into sheets
  • Place on cloth that has been floured. Allow to dry for 10-15 minutes or until the pasta can be rolled and cut without sticking together.
  • To cook pasta, place in salted boiling water and cook for 3-6 minutes until done.
  • In separate frying pan, place in cream cheese with milk and cook over low heat until cream cheese is melted. Toss pasta into pan. Plate and add toasted poppy seeds.

Notes

I added in gnocchi on top of the dish and that recipe will be posted separately