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.
1medium size beet
2tablespoonscream or whole milk
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.
I added in gnocchi on top of the dish and that recipe will be posted separately