Purple Peruvian Gnocchi with Beets, Walnuts, Brown Butter and Gorgonzola Dolce


Ingredients: Beets

  • 2 medium beets, any variety or combination

Ingredients: Gnocchi

  • Salt for boiling potatoes
  • 4 Idaho® Purple Peruvian potatoes
  • 2 cups all-purpose flour
  • 1 egg

Ingredients: Assembly

  • Salt for boiling gnocchi
  • 4 ounces unsalted butter
  • 2 whole fresh sage leaves
  • Gnocchi (see recipe)
  • 4 ounces beets, cooked and blanched (see recipe)
  • 2 ounces walnut halves
  • 2 ounces gorgonzola dolce cheese


Directions: Beets

  1. Fill a large bowl with ice and water to make an ice bath for blanching the beets. Set aside.
  2. Peel the beets. If they're over 2 inches in diameter, cut them into large dice.
  3. Place the beets in a pot large enough to hold them in a single layer. Cover with water. Bring to a rolling boil and boil for 5 minutes.
  4. Remove the beets with a slotted spoon and carefully drop them into the ice-water bath. Once cooled, drain the beets in a colander and reserve.

Directions: Gnocchi

  1. Bring a large pot of salted water to a boil. Peel the potatoes and add to the pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato ricer. (Alternatively, bake unpeeled potatoes in a 400°F oven until tender, about an hour. When cool enough to handle, remove skins and mash.)
  2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until the dough forms a ball. Shape small portions of the dough into long "snakes." On a floured surface, cut the snakes into 1/2-inch pieces.

Directions: Assembly

  1. Bring a large pot of lightly salted water to a boil.
  2. Meanwhile, heat a large, heavy-bottomed nonstick skillet over medium heat. Add the butter and cook, whisking frequently. Once melted, the butter will foam up a bit, then subside. After 1 to 2 minutes, lightly browned specks will begin to form at the bottom of the pan and the butter should have a nutty aroma. Add the sage at this point and cook until fragrant, about 1 minute. Remove from the heat and pour into a bowl to stop the butter from cooking further and possibly burning.
  3. Drop the gnocchi into the boiling water and cook until the gnocchi have risen to the surface, 3 to 5 minutes; drain.
  4. In a pan over medium-high heat, immediately toss the gnocchi with the brown butter and sage. Brown the gnocchi on all sides, about 2 minutes.
  5. Add the beets and walnuts and sauté until warmed through, 1 to 1 1/2 minutes.
  6. Plate immediately, garnish with the cheese and serve.
Print Recipe

Yield: 2

Garrett Pittler
City Winery
Nashville, TN

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