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Ingredients[]
Tarragon oil[]
Yellow Finn potato gnocchi[]
Roasted Beets[]
Beet-Merlot reduction[]
Directions[]
Tarragon oil[]
- Bring water to a boil in saucepan.
- Plunge tarragon in boiling water 10 seconds.
- Remove, and immediately shock in ice-water bath.
- When cool, wrap tarragon in towel, and squeeze dry.
- Place leaves, olive oil and salt in blender, and blend until smooth.
- Use immediately.
- Alternatively, let sit for 2 hours, strain out tarragon fibers and place in container.
- Refrigerate for up to 1 week.
Yellow Finn potato gnocchi[]
- Preheat oven to 400°F, and dust baking sheet with flour.
- Prick skin of yellow Finn and russet potatoes with fork.
- Bake about 40 minutes, or until tender when pierced with knife.
- Remove, and let cool to room temperature.
- Scrape flesh from potatoes into bowl, and mash.
- Add flour and salt.
- Knead 2 minutes to form soft dough.
- Add more flour if dough is sticky.
- Cut off one-fourth dough, and roll into 1-inch-thick rope.
- Repeat with remaining dough for total of 4 ropes.
- Cut each rope into ½-inch-long segments, and pinch in sides of each segment to resemble bow tie.
- Place finished segments on baking sheet.
- Freeze gnocchi at least 1 hour.
Roasted Beets[]
- Combine all ingredients in mixing bowl, and toss to mix well.
- Place in roasting pan, and bake at 400f for 25 minutes, or until beets are just tender.
- Remove from oven, and set aside.
Beet-Merlot reduction[]
- Heat olive oil in saucepan.
- Add shallots, and sauté 10 minutes, or until lightly caramelized.
- Add beet, thyme, rosemary, salt and mushrooms, and sauté 1 minute.
- Add stock and wine.
- Reduce heat to low, and cook until reduced by half.
- Strain mixture into another saucepan, add dried cherries and continue cooking over low heat 25 to 30 minutes.
- Add balsamic vinegar, and whisk in cornstarch slurry.
- Add pepper, and cook until sauce is just thick enough to coat back of spoon.
Assembly[]
- Bring at least 1 gallon salted water to a boil.
- Add half gnocchi to water.
- Cook until gnocchi floats to surface, 5 to 6 minutes.
- Using slotted spoon, transfer gnocchi to plate.
- Toss with some oil to prevent sticking.
- Repeat with remaining gnocchi.
- Heat large skillet over medium-high heat.
- Add olive oil and garlic, and sauté for 30 seconds.
- Add gnocchi and sauté, shaking skillet often to prevent gnocchi from sticking, 2 minutes, or until gnocchi starts to brown.
- Repeat with remaining gnocchi.
- To serve, toss gnocchi with parsley.
- Divide gnocchi among 4 large dinner plates.
- Spoon 4 tablespoons of reduction around gnocchi, and place 6 to 8 segments of roasted beets in reduction sauce.
- Sprinkle each serving gnocchi with 1 tablespoon chopped walnuts, drizzle with 1 teaspoon tarragon oil and sprinkle with ¼ teaspoon peppercorns.