Potato Gnocchi w/ Golden Beets, Gorgonzola & Pistachio Pea Puree

Serves 6


Beets Component

  • 2 lbs golden beets, no tops
  • 1 lemon, halved
  • 1 orange, halved or quartered
  • 1 bay leaf
  • 1 tsp ground fennel or whole fennel seed
  • salt
  • pepper

Pistachio-Pea Puree

  • 2 cups cooked fresh peas
  • ¼ cup toasted pistachios
  • ¼ cup extra virgin olive oil
  • salt
  • pepper

Potato Gnocchi (makes 4 cups)

  • 1 lb riced potatoes (about 12 potatoes)
  • 2 egg yolks
  • 4 oz all-purpose flour
  • 1 tbsp salt

To Finish the Dish

  • ¼ cup gorgonzola cheese, crumbled
  • ¼ cup chives, minced
  • 1 tbsp butter


Prepare the Beets

  1. Combine ingredients in a pot and cover with cold water up to 1" above the beets.  Bring to simmer and cook for about 1 hour or until beets are slightly tender, but not mushy
  2. Remove beets and cool. Discard liquid

Make the Pistachio-Pea Puree

  1. Combine ingredients in blender and puree
  2. Strain through strainer to make smooth

Prepare the Gnocchi

  1. Cook potatoes in boiling water. Drain, then while still hot, rice the potatoes using a potato ricer. Cool riced potatoes
  2. Combine remaining ingredients, roll gnocchi into dowels and cut into gnocchi
  3. Get a large pot with 2 gallons of salted water boiling
  4. Cook gnocchi in water until they float to surface and remove with a slotted spoon

Finish & Plate

  1. In separate pan, add 2 cups of the cooking water and combine with ½ cup cooked golden diced beets, and 1 tbsp butter
  2. Cook for a minute to dissolve butter
  3. Add gnocchi and toss together
  4. Add ¼ cup minced chives and ¼ cup crumbled gorgonzola, and adjust seasoning with salt and pepper
  5. In each plate put 2 tbsp of warmed puree and top with the gnocchi and beet mixture