Potato Gnocchi w/ Golden Beets, Gorgonzola & Pistachio Pea Puree
Serves 6
Ingredients
Beets Component
- 2 lbs golden beets, no tops
- 1 lemon, halved
- 1 orange, halved or quartered
- 1 bay leaf
- 1 tsp ground fennel or whole fennel seed
- salt
- pepper
Pistachio-Pea Puree
- 2 cups cooked fresh peas
- ¼ cup toasted pistachios
- ¼ cup extra virgin olive oil
- salt
- pepper
Potato Gnocchi (makes 4 cups)
- 1 lb riced potatoes (about 12 potatoes)
- 2 egg yolks
- 4 oz all-purpose flour
- 1 tbsp salt
To Finish the Dish
- ¼ cup gorgonzola cheese, crumbled
- ¼ cup chives, minced
- 1 tbsp butter
How-to
Prepare the Beets
- Combine ingredients in a pot and cover with cold water up to 1" above the beets. Bring to simmer and cook for about 1 hour or until beets are slightly tender, but not mushy
- Remove beets and cool. Discard liquid
Make the Pistachio-Pea Puree
- Combine ingredients in blender and puree
- Strain through strainer to make smooth
Prepare the Gnocchi
- Cook potatoes in boiling water. Drain, then while still hot, rice the potatoes using a potato ricer. Cool riced potatoes
- Combine remaining ingredients, roll gnocchi into dowels and cut into gnocchi
- Get a large pot with 2 gallons of salted water boiling
- Cook gnocchi in water until they float to surface and remove with a slotted spoon
Finish & Plate
- In separate pan, add 2 cups of the cooking water and combine with ½ cup cooked golden diced beets, and 1 tbsp butter
- Cook for a minute to dissolve butter
- Add gnocchi and toss together
- Add ¼ cup minced chives and ¼ cup crumbled gorgonzola, and adjust seasoning with salt and pepper
- In each plate put 2 tbsp of warmed puree and top with the gnocchi and beet mixture