Reed Beet Gnocchi

WEOWTV Television Network

Professional
Summary: Red Beet Gnocchi with Colorado Goat Cheese Cream and Fried Baby
Arugula Recipe

This
detailed recipe outlines the preparation of a sophisticated dish
featuring red beet gnocchi paired with a creamy Colorado goat cheese
sauce and crispy fried baby arugula, emphasizing careful technique and
balanced flavors.

Preparation
Timeline and Key Steps

Step	Description	Time/Temperature/Notes
1	Preheat oven to 350°F (175°C). Season Yukon gold potatoes and red beets with sea salt, wrap in foil. Roast until tender.	30-40 minutes, check tenderness with a knife
2	Cool, peel potatoes and beets, then pass through a food mill or ricer (fork/masher if unavailable).	Until smooth consistency
3	Combine milled potatoes and beets with eggs, egg yolks, and all-purpose flour in a bowl. Season with salt, pepper, and grated nutmeg.	Mix until well combined
4	Roll dough into a long cylinder on a floured surface, cut into half-inch pieces at a slight angle. Use a fork to create ridges on gnocchi.	Ensure flouring to prevent sticking
5	Place gnocchi on a floured sheet pan; grease a second sheet pan with olive oil for later use.	Preparation for cooking and resting
6	Boil gnocchi in salted water for a few minutes; remove when they float to the surface. Immediately transfer to a cold water bath to halt cooking.	Cook just until gnocchi rise
7	Transfer cooled gnocchi to the oiled sheet pan and refrigerate.	Rest until ready for sautéing
8	Prepare goat cheese cream: blend soft goat cheese with heavy cream and lemon juice gradually for a rich, creamy texture. Stir in chopped chives and season with salt and pepper.	Add cream gradually to control consistency
9	Heat vegetable oil in a deep fryer or deep-sided sauté pan to 250°F (121°C). Deep fry baby arugula until transparent and crispy (a few minutes). Drain on paper towels.	Alternative method if no deep fryer available
10	Blend parsley with vegetable oil, then strain to create parsley oil, discarding solids.	For drizzling garnish
11	Sauté chilled gnocchi in butter over medium heat just until heated through and slightly crisped on the outside.	Do not overcook
12	Plate by spreading goat cheese cream in the center, topping with sautéed gnocchi, garnishing with fried arugula, and drizzling parsley oil around the plate.	Elegant presentation

Ingredients
Overview

Category	Ingredients	Amounts/Notes
Vegetables	Yukon gold potatoes, red beets	2 each
Seasonings	Sea salt or kosher salt, ground nutmeg, salt & pepper	To taste
Gnocchi Binding	Eggs, egg yolks, all-purpose flour	3 egg yolks, 1 cup flour
Fats & Oils	Extra virgin olive oil, butter, vegetable oil (for frying)	As needed
Goat Cheese Cream	Soft goat cheese, heavy cream, lemon juice, chopped chives	1 cup cheese, 1 cup cream, juice of 1 lemon, ½ cup chives
Garnishes	Baby arugula (for frying), parsley (for oil)	1 lightly packed cup arugula, ½ bunch parsley, ½ cup vegetable oil

Key
Techniques and Culinary Insights

Roasting root vegetables wrapped in foil at 350°F ensures even cooking and moisture
retention, making peeling and milling easier.
Using a food mill or ricer produces
a fine, smooth texture essential for delicate gnocchi; substitutes like a
fork or handheld masher are acceptable but may yield a coarser texture.
Incorporating egg yolks and flour carefully creates a pliable dough; seasoning with
nutmeg adds subtle aromatic warmth.
Shaping gnocchi with ridges using a fork improves sauce adherence and texture.
Cooking gnocchi just until they float
then shocking in cold water stops overcooking and maintains
tenderness.
The goat cheese cream benefits from
gradual addition of heavy cream, preventing it from becoming too runny
while achieving a creamy richness balanced with acidity from lemon juice.
Deep frying baby arugula at moderate oil
temperature (250°F) yields
a translucent, crunchy garnish that adds texture contrast.
Parsley oil, prepared by blending and straining, provides a fresh, herbaceous drizzle enhancing
the dish’s visual appeal and flavor complexity.
Finishing gnocchi by sautéing in butter
until just crisped adds a pleasing outer texture while preserving
internal softness.

Summary
of Flavor and Texture Profile

Earthy sweetness and vibrant color from roasted
red beets and Yukon gold potatoes form
the base of the gnocchi.
Creamy, tangy goat cheese sauce with lemon and
chives offers richness and
brightness.
Crispy, slightly bitter fried arugula contrasts the soft gnocchi and creamy
sauce, adding textural diversity.
Butter sauté finish imparts a delicate nutty flavor and crisp
exterior.
The parsley oil drizzle adds
freshness and herbaceous complexity to balance the dish.

Important
Notes and Uncertainties

Oven temperature, roasting time, and oil
temperatures are clearly specified; however, exact cooking time for
sautéing gnocchi is not specified beyond “just long
enough to heat and crisp.”
The recipe does not specify quantities for olive
oil and butter used in sautéing and pan preparation, implying flexibility
based on need.
While the recipe suggests a deep fryer for
arugula frying, it provides a pan-frying alternative, emphasizing the
importance of oil temperature.

Professional
Takeaways

This recipe demonstrates classical
gnocchi preparation techniques enhanced by the addition of roasted beets
for color and flavor.
It combines careful texture contrasts (soft
gnocchi, creamy sauce, crunchy greens) with layered flavors (earthy,
creamy, bright, bitter, fresh).
The dish showcases balanced seasoning and
thoughtful use of fresh herbs and citrus to elevate a rustic
Italian-inspired preparation into a refined, modern presentation.
The step-by-step methodical approach
ensures consistent results, suitable for professional or serious home
cooks aiming to showcase seasonal produce thoughtfully.

This
comprehensive summary reflects all instructions, ingredient details, and
culinary techniques from the source text, preserving accuracy and clarity for
professional culinary use.

Reed Beet Gnocchi

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