Beet Gnocchi with Spinach Parmesan Sauce

½ lb. beets, washed, boiled, peeled, pureed
1 large russet potato, washed, boiled, peeled, put through ricer or food mill
2 tbsp olive oil
¾ cup flour
Salt and pepper

SAUCE
2 tbsp unsalted butter
1 clove garlic, minced
2 tbsp flour
1 ¼ c milk
3 c spinach, washed, chopped
½ c parmesan, grated
Salt and pepper

Mix potato and beets, add ½ tsp salt and ¼ tsp pepper. Sprinkle ¼ c flour on cleaned surface, add potato mixture, kneed, adding additional flour until dough is soft and pliable. Working with ½ of the dough, roll into long even rope about ½ in thick. Cut into ½ in. lengths. Roll each piece along the tines of a fork. Lay out on wax paper. Cook in gently boiling water, a few at a time. They will float when cooked.
Sauce- melt butter in saucepan over medium heat, add garlic, sauté, whisk in flour cook 30 sec. slowly add milk whisking constantly until thick, add spinach stir, off heat add Parmesan

250 kcal
7g
1g
0mg
633mg
41g
4.6g
5g