Fanny Lehouiller’s Beet Gnocchi with Herb Pesto
Fanny Lehouiller’s Beet Gnocchi with Herb Pesto
Ingredients
- 2 medium red beets, unpeeled (about 1/2 lb/225 g)
- 3 thyme sprigs
- 6 tbsp (100 g) pickling salt
- 3 to 4 yellow-flesh potatoes, unpeeled (about 1 1/2 lb/675 g)
- 1 egg
- 1 cup (150 g) unbleached all-purpose flour
- 1 pinch ground nutmeg
- 1/2 cup (115 g) unsalted butter
- 2 garlic cloves, slightly crushed
- 20 sage leaves
- 4 cups (120 g) mixed fresh herb leaves (such as basil, sage, parsley, chives, tarragon)
- 3 tbsp blanched (peeled) hazelnuts, roasted and chopped
- 3 tbsp fresh Parmesan cheese, grated
- 1 lemon, zest finely grated
- 1 garlic clove, finely grated
- Cayenne pepper, to taste
- 3/4 cup (180 ml) olive oil
- 1/3 cup (75 ml) beet juice
- 2 tbsp (30 ml) walnut vinegar or white wine vinegar
- 2 tbsp blanched (peeled) hazelnuts, roasted and finely grated
- Fresh Parmesan cheese shavings, to taste
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Tightly wrap the beets, thyme and 2 tbsp of the salt with foil. Place the foil packet on a baking sheet.
- Using a fork, prick the potatoes all over and place on the baking sheet with the remaining salt. Bake for 1 hour 15 minutes or until the vegetables are very tender. Let cool.
Fanny Lehouiller’s Beet Gnocchi with Herb Pesto