Purple Peruvian Gnocchi with Beets, Walnuts, Brown Butter and Gorgonzola Dolce | Idaho Potato Commis
Directions: Beets - Fill a large bowl with ice and water to make an ice bath for blanching the beets. Set aside. - Peel the beets. If they're over 2 inches in diameter, cut them into large dice. -...
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Ingredients
- 2 medium beets, any variety or combination
- Salt for boiling potatoes
- 4 Idaho® Purple Peruvian potatoes
- 2 cups all-purpose flour
- 1 egg
- 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
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