SPRING COOKING! - Beetroot & Goat Cheese Gnocchi w/ Wild Garlic Pesto

goat cheese

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar tangy flavor at a lower cost.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Preheat the oven to 400 degrees Fahrenheit.

Clean the beets and place them in a pan with a little water, sprinkle with salt, and cover with aluminum foil.

Poke the russet potatoes with a fork and place them in the oven with the beets for about 45 minutes.

Once cooked, let the beets cool, then peel the skin off with gloves.

In a food processor, combine chopped beets, a whole egg, goat cheese, salt, and pepper, and puree until smooth.

Peel the potatoes and pass them through a ricer.

Combine the potato ricer output with the beet and goat cheese puree, ensuring no clumps remain.

Gradually add 2 cups of whole wheat flour, half a cup at a time, folding it into the mixture until a dough forms.

Use gloves to knead the dough gently until it is not too wet or too dry.

Roll the dough into long thin strips and cut into gnocchi-sized pieces using a bench scraper or cake cutter.

Bring a pot of salted water to a boil and add the gnocchi in batches to avoid clumping.

Once the gnocchi are firm to the touch, remove them and dip them into an ice bath to cool.

In a food processor, combine wild garlic, parsley, olive oil, parmesan cheese, lemon juice, and regular garlic, and drizzle in olive oil until pureed.

Melt butter in a skillet over medium-high heat and add the gnocchi, allowing them to brown for about 45 seconds without moving them.

Drizzle in vegetable stock slowly to create a sauce without breaking it.

Toss in freshly chopped parsley before plating.

Plate the dish by placing a bed of pesto at the bottom, adding the gnocchi, and garnishing with parmesan cheese and beet chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens