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Beet & Potato Gnocchi

Cinque Terre
Sous Chef Chris Geer

Maine Potato & Chioggia Beet Gnocchi with Gorgonzola Dolce Cream Sauce & Parsley Serves 4

Ingredients

  • 1 ¼ lbs. Potatoes (roughly 8)
  • 2 Chioggia beets, cooked, peeled & puréed
  • 2 cups All-purpose flour, plus extra for dusting
  • 1 Egg, lightly beaten
  • To taste Kosher salt

Method Steam the potatoes for 25 minutes or until tender, then mash with a potato masher or vegetable ricer while they are still hot. Stir in the flour, egg and a pinch of kosher salt and knead for a minute. Add beet purée and continue kneading until you reach a soft, elastic dough. Be careful with the ratio of potato to flour: if there is too much potato, they tend to disintegrate while cooking. Using a rolling pin, gently roll the gnocchi dough into a thin sheet approximately ¼ inch thick. Using a small circular cookie cutter, cut gnocchi dough into individual pieces and lay on a floured surface.

Gorgonzola Cream Sauce

Ingredients

  • 8 Large Swiss chard leaves, cleaned and trimmed of stem, chiffonade
  • 1 Small Vidalia onion, sliced thin
  • 1 Head roasted garlic, cloves removed
  • 4 ounces Gorgonzola Dolce, trimmed of rind
  • 1 ½ pints Oakhurst heavy cream
  • 2 tsp. Extra virgin olive oil
  • to taste Kosher salt & fresh ground pepper
  • 10 Leaves fresh parsley, chopped fine

Method Bring a medium pot of lightly salted water to a boil. While waiting for the water to heat up, start making the cream sauce. Over medium heat in a large sauté pan add Vidalia onion and sweat for 2 minutes. Add Swiss chard to sauté pan and continue cooking an additional 1-2 minutes until the leaves start to wilt. Add the roasted garlic cloves and Oakhurst heavy cream, and then reduce by half, approximately 3 minutes. Gently add in Gorgonzola Dolce and fully incorporate until sauce has smooth consistency. Season the Gorgonzola Dolce cream to taste with kosher salt and fresh ground pepper. Cook gnocchi in boiling water, a few at a time, and remove with a slotted spoon as they rise and float on the surface. When gnocchi are fully cooked and drained, add to cream sauce and toss gently. Spoon sauce onto plate or platter and arrange gnocchi over sauce and serve. Garnish with fresh parsley.

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364 Forest Avenue Portland, ME   04101