Yellow Finn Potato Gnocchi

Description

.

Ingredients

• 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
• 2/3 cup unbleached all-purpose flour, or more as needed
• 1 tsp. salt
• 2 Tbs. extra virgin olive oil
• 2 cloves garlic, minced
• 2 Tbs. chopped fresh parsley
• 4 Tbs. 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
• 1/3 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 Tbs. dried porcini Mushrooms
• 2 cups Mushroom stock
• 2 cups Merlot
• ¼ cup dried cherries
• 1 tsp. balsamic vinegar
• 2 tsp. cornstarch, dissolved in 2 Tbs. water
• Freshly ground black pepper to taste

Directions

1. To make 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.

2. To make Yellow Finn potato gnocchi: Preheat oven to 400F, and dust baking sheet with flour. Prick skin of yellow Finn and russet potatoes with fork.

3. Bake about 40 minutes, or until tender when pierced with knife. Remove, and let cool to room temperature.

4. 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.

5. 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.

6. To make 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.

7. To make 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.

8. Strain mixture into another saucepan, add dried cherries and continue cooking over low heat 25 to 30 minutes.

9. Add balsamic vinegar, and whisk in cornstarch slurry. Add pepper, and cook until sauce is just thick enough to coat back of spoon.

10. 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.

11. Using slotted spoon, transfer gnocchi to plate. Toss with some oil to prevent sticking. Repeat with remaining gnocchi.

12. 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.

13. Repeat with remaining gnocchi.

14. 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.