Mini Gnocchi with Roasted Beets with Goat Cheese and ChivePRINT SHARE
This is one of those dishes you can whip up if you have people to impress and you’re short on time. The key is to buy the beets pre cooked!
For the Roasted Beet Sauce
- 2-3 Medium Pre-Roasted Beets, roughly chopped
- 2 tbsp EMMA Extra Virgin Olive Oil
- Salt & Pepper, to taste
- 1/2 cup Chicken Stock, warmed
For the Beet Sauce
Toss the beets with EVOO, salt, and pepper and place them under the broiler on a lined sheet pan until caramelized, about 5 minutes. Take care they don’t burn too quickly.
Remove the beets from the oven, and place in a powerful food processor or blender blend until smooth, adding a tablespoon at a time of the chicken stock until the consistency is smooth, glossy and thinned out. It should resemble a creamy soup, not a thick paste.
For the Gnocchi
Cook the gnocchi according to packaging instructions. In the meantime, prepare a large non stick frying pan with a few large spoonfuls of the sauce, on low heat. When the gnocchi are finished cooking, drain them directly into the frying pan and toss with the sauce. It’s okay if a little of the starchy water falls in with the gnocchi.
Just before serving, top with nuggets of goat cheese and chopped chives.