Gluten-Free Beet Gnocchi With Mushrooms And Leeks
Gluten-Free Beet Gnocchi With Mushrooms And Leeks
Chef Garrison Price of NYC's Cafe Clover created this colorful gluten-free gnocchi recipe that you can make ahead of time and then cook à la minute by pan-frying and topping with seasonal mushrooms and leeks.
Prep Time
2
hours
Cook Time
15
minutes
Servings
2
Total time: 2 hours, 15 minutes
Ingredients
- 4 large red beets
- 1 1/2 cup idaho potato, baked until tender, peeled and grated
- 1/2 cup parmigiano cheese, grated
- 1 cup gluten-free flour
- 3/4 cup red beet puree
- 2 egg yolks
- 2 teaspoon salt
- 2 cup gnocchi
- 2 tablespoon olive oil
- 1/2 cup morel mushrooms
- 1/2 cup trumpet mushrooms
- 1/2 cup leeks
- 1 tablespoon butter
- 1 cup water
- 2 tablespoon parmigiano cheese, grated
- lemon juice from 1/2 lemon
- ricotta salata, to taste
- tarragon, to garnish
Directions
- Wrap the beets in aluminum foil and bake on a sheet tray at 350 degrees F for 1 hour and 30 minutes or until tender.
- Allow beets to cool at room temperature, then peel and cut the beets into 2 inch chunks.
- Put the beet pieces in a blender and puree on high speed until completely smooth.
- Refrigerate until completely cold and reserve until needed.
- On a clean work surface, combine potato, cheese, flour and salt with your hands.
- Make a "well" in the potato mound and pour in the eggs and beet puree.
- Combine into a dough by folding the mixture back on itself just until the red beet color is even throughout the dough. Do not overwork the dough.
- Divide the dough into 4-5 even pieces, sprinkle each piece with more flour so it doesn't stick to your surface and is easier to roll.
- Roll each dough piece into a 1 inch wide log and then cut into bite-size pieces.
- Transfer the gnocchi to a parchment-lined sheet tray andrefrigerate until you're ready to cook them.
- Heat a non-stick pan and add olive oil.
- When olive oil is shimmering, add gnocchi to the pan and sauté for 4-5 minutes.
- Add mushrooms and leeks to the pan and sauté for a few more minutes, until tender.
- Add butter and water and continue to cook until it creates a glaze that coats the back of a spoon.
- Finish with parmigiano and lemon juice.
- Plate and top with Ricotta salata and tarragon.