Yellow Finn Potato Gnocchi

Tarragon oil

 * ½ bunch tarragon leaves
 * ½ cup extra virgin olive oil
 * ¼ tsp salt

Yellow Finn potato gnocchi

 * 6 large Yellow Finn potatoes
 * 1 russet potato
 * ⅔ cup unbleached all-purpose flour, or more as needed
 * 1 tsp salt
 * 2 tbsp extra virgin olive oil
 * 2 cloves garlic, minced
 * 2 tbsp chopped fresh parsley
 * 4 tbsp chopped toasted walnuts for garnish
 * 6 tsp tarragon oil for garnish
 * 1 tsp drained green peppercorns in brine for garnish

Roasted Beets

 * 4 small red beets, peeled and quartered
 * 4 small chiogga beets, peeled and quartered
 * 2 tsp canola oil
 * ⅓ cup low-sodium vegetable stock
 * ¼ tsp ground allspice
 * ¼ tsp ground cloves
 * ½ tsp salt

Beet-Merlot reduction

 * 1 tsp extra virgin olive oil
 * 6 shallots, halved
 * 1 beet, peeled and quartered
 * 1 fresh thyme sprig
 * ½ fresh rosemary sprig
 * salt to taste
 * 2 tbsp dried porcini mushrooms
 * 2 cups mushroom stock
 * 2 cups merlot
 * ¼ cup dried cherries
 * 1 tsp balsamic vinegar
 * 2 tsp cornstarch, dissolved in 2 tbsp water
 * freshly ground black pepper to taste

Tarragon oil

 * 1) Bring water to a boil in saucepan.
 * 2) Plunge tarragon in boiling water 10 seconds.
 * 3) Remove, and immediately shock in ice-water bath.
 * 4) When cool, wrap tarragon in towel, and squeeze dry.
 * 5) Place leaves, olive oil and salt in blender, and blend until smooth.
 * 6) Use immediately.
 * 7) Alternatively, let sit for 2 hours, strain out tarragon fibers and place in container.
 * 8) Refrigerate for up to 1 week.

Yellow Finn potato gnocchi

 * 1) Preheat oven to 400°F, and dust baking sheet with flour.
 * 2) Prick skin of yellow Finn and russet potatoes with fork.
 * 3) Bake about 40 minutes, or until tender when pierced with knife.
 * 4) Remove, and let cool to room temperature.
 * 5) Scrape flesh from potatoes into bowl, and mash.
 * 6) Add flour and salt.
 * 7) Knead 2 minutes to form soft dough.
 * 8) Add more flour if dough is sticky.
 * 9) Cut off one-fourth dough, and roll into 1-inch-thick rope.
 * 10) Repeat with remaining dough for total of 4 ropes.
 * 11) Cut each rope into ½-inch-long segments, and pinch in sides of each segment to resemble bow tie.
 * 12) Place finished segments on baking sheet.
 * 13) Freeze gnocchi at least 1 hour.

Roasted Beets

 * 1) Combine all ingredients in mixing bowl, and toss to mix well.
 * 2) Place in roasting pan, and bake at 400f for 25 minutes, or until beets are just tender.
 * 3) Remove from oven, and set aside.

Beet-Merlot reduction

 * 1) Heat olive oil in saucepan.
 * 2) Add shallots, and sauté 10 minutes, or until lightly caramelized.
 * 3) Add beet, thyme, rosemary, salt and mushrooms, and sauté 1 minute.
 * 4) Add stock and wine.
 * 5) Reduce heat to low, and cook until reduced by half.
 * 6) Strain mixture into another saucepan, add dried cherries and continue cooking over low heat 25 to 30 minutes.
 * 7) Add balsamic vinegar, and whisk in cornstarch slurry.
 * 8) Add pepper, and cook until sauce is just thick enough to coat back of spoon.

Assembly

 * 1) Bring at least 1 gallon salted water to a boil.
 * 2) Add half gnocchi to water.
 * 3) Cook until gnocchi floats to surface, 5 to 6 minutes.
 * 4) Using slotted spoon, transfer gnocchi to plate.
 * 5) Toss with some oil to prevent sticking.
 * 6) Repeat with remaining gnocchi.
 * 7) Heat large skillet over medium-high heat.
 * 8) Add olive oil and garlic, and sauté for 30 seconds.
 * 9) Add gnocchi and sauté, shaking skillet often to prevent gnocchi from sticking, 2 minutes, or until gnocchi starts to brown.
 * 10) Repeat with remaining gnocchi.
 * 11) To serve, toss gnocchi with parsley.
 * 12) Divide gnocchi among 4 large dinner plates.
 * 13) Spoon 4 tablespoons of reduction around gnocchi, and place 6 to 8 segments of roasted beets in reduction sauce.
 * 14) Sprinkle each serving gnocchi with 1 tablespoon chopped walnuts, drizzle with 1 teaspoon tarragon oil and sprinkle with ¼ teaspoon peppercorns.