Yellow Finn Potato Gnocchi

Yellow Finn Potato Gnocchi Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 1 hour | Cooking time: 1 hour 30 minutes | Servings: 4

Introduction

Yellow Finn Potato Gnocchi is a delicious and hearty dish that combines fluffy potato dumplings with a flavorful tarragon oil, roasted beets, and a rich beet-Merlot reduction. This recipe is perfect for a special occasion or a cozy night in.

History

Gnocchi is a traditional Italian dish that has been enjoyed for centuries. The word "gnocchi" comes from the Italian word "nocchio," which means knot in wood. Yellow Finn potatoes are a type of potato that is known for its creamy texture and buttery flavor, making them the perfect base for this dish.

Ingredients

Tarragon oil

0.5 bunch of tarragon leaves
0.5 cup of extra virgin olive oil
0.25 tsp of salt

Yellow Finn potato gnocchi

6 large yellow finn potatoes
1 russet potato
0.67 cup of unbleached all-purpose flour, or more as needed
1 tsp of salt
2 tbsp of extra virgin olive oil
2 cloves of garlic, minced
2 tbsp of chopped fresh parsley
4 tbsp of chopped toasted walnuts for garnish
6 tsp of tarragon oil for garnish
1 tsp of drained green peppercorns in brine for garnish

Roasted Beets

4 small red beets, peeled and quartered
4 small chiogga beets, peeled and quartered
2 tsp of canola oil
0.33 cup of low-sodium vegetable stock
0.25 tsp of ground allspice
0.25 tsp of ground cloves
0.5 tsp of salt

Beet-Merlot reduction

1 tsp of extra virgin olive oil
6 shallots, halved
1 beet, peeled and quartered
1 fresh thyme sprig
0.5 fresh rosemary sprig
salt to taste
2 tbsp of dried porcini mushrooms
2 cups of mushroom stock
2 cups of merlot
0.25 cup of dried cherries
1 tsp of balsamic vinegar
2 tsp of cornstarch, dissolved in 2 tbsp of water
freshly ground black pepper to taste

How to prepare

Tarragon oil

Bring water to a boil in a saucepan.
Plunge tarragon into boiling water for 10 seconds.
Remove tarragon and immediately shock it in an ice-water bath.
When cool, wrap tarragon in a towel and squeeze it dry.
Place tarragon leaves, olive oil, and salt in a blender and blend until smooth.
Use immediately.
Alternatively, let it sit for 2 hours, strain out tarragon fibers, and place in a container.
Refrigerate for up to 1 week.

Yellow Finn potato gnocchi

Preheat the oven to 400°F and dust a baking sheet with flour.
Prick the skin of yellow Finn and russet potatoes with a fork.
Bake for about 40 minutes, or until tender when pierced with a knife.
Remove and let them cool to room temperature.
Scrape the flesh from the potatoes into a bowl and mash them.
Add flour and salt.
Knead for 2 minutes to form a soft dough.
Add more flour if the dough is sticky.
Cut off one-fourth of the dough and roll it into a 1-inch-thick rope.
Repeat with the remaining dough to make a total of 4 ropes.
Cut each rope into 0.5-inch-long segments and pinch the sides of each segment to resemble a bow tie.
Place the finished segments on the baking sheet.
Freeze the gnocchi for at least 1 hour.

Roasted Beets

Combine all ingredients in a mixing bowl and toss to mix well.
Place the mixture in a roasting pan and bake at 400°F for 25 minutes, or until the beets are just tender.
Remove from the oven and set aside.

Beet-Merlot reduction

Heat olive oil in a saucepan.
Add shallots and sauté for 10 minutes, or until lightly caramelized.
Add beets, thyme, rosemary, salt, and mushrooms, and sauté for 1 minute.
Add stock and wine.
Reduce the heat to low and cook until the mixture is reduced by half.
Strain the mixture into another saucepan, add dried cherries, and continue cooking over low heat for 25 to 30 minutes.
Add balsamic vinegar and whisk in the cornstarch slurry.
Add pepper and cook until the sauce is just thick enough to coat the back of a spoon.

Assembly

Bring at least 1 gallon of salted water to a boil.
Add half of the gnocchi to the water.
Cook until the gnocchi floats to the surface, about 5 to 6 minutes.
Using a slotted spoon, transfer the gnocchi to a plate.
Toss with some oil to prevent sticking.
Repeat with the remaining gnocchi.
Heat a large skillet over medium-high heat.
Add olive oil and garlic, and sauté for 30 seconds.
Add the gnocchi and sauté, shaking the skillet often to prevent the gnocchi from sticking, for 2 minutes or until the gnocchi starts to brown.
Repeat with the remaining gnocchi.
To serve, toss the gnocchi with parsley.
Divide the gnocchi among 4 large dinner plates.
Spoon 4 tbsp of the reduction around the gnocchi and place 6 to 8 segments of roasted beets in the reduction sauce.
Sprinkle each serving of gnocchi with 1 tbsp of chopped walnuts, drizzle with 1 tsp of tarragon oil, and sprinkle with 0.25 tsp of peppercorns.

Variations

Substitute sweet potatoes for the yellow Finn potatoes for a different flavor profile.
Add cooked chicken or shrimp to the dish for extra protein.
Use a different herb-infused oil, such as basil or rosemary, for a unique twist.

Cooking Tips & Tricks

Be sure to bake the potatoes until they are tender when pierced with a knife to ensure a smooth dough.

- Freezing the gnocchi before cooking helps them hold their shape and prevents them from falling apart in the water.

- Sautéing the gnocchi in olive oil and garlic adds a delicious flavor and helps them crisp up nicely.

Serving Suggestions

Serve Yellow Finn Potato Gnocchi with a side salad or steamed vegetables for a complete meal. Pair with a glass of Merlot or Pinot Noir for a perfect wine pairing.

Cooking Techniques

Boiling the gnocchi until they float to the surface ensures they are cooked through.

- Sautéing the gnocchi in olive oil and garlic adds flavor and texture to the dish.

- Roasting the beets brings out their natural sweetness and adds depth to the dish.

Ingredient Substitutions

Use any type of potato in place of the yellow Finn and russet potatoes.

- Substitute pecans or almonds for the walnuts in the garnish.

- Use vegetable broth in place of mushroom stock in the beet-Merlot reduction.

Make Ahead Tips

The tarragon oil, roasted beets, and beet-Merlot reduction can be made ahead of time and stored in the refrigerator for up to 3 days. The gnocchi can be frozen for up to 1 month before cooking.

Presentation Ideas

Arrange the gnocchi on a platter and drizzle with tarragon oil for a beautiful presentation. Garnish with chopped walnuts, green peppercorns, and fresh parsley for a pop of color.

Pairing Recommendations

Yellow Finn Potato Gnocchi pairs well with a variety of wines, such as Merlot, Pinot Noir, or Chardonnay. Serve with a side of crusty bread and a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently sauté the gnocchi in a skillet with a little olive oil until heated through. The beet-Merlot reduction can be reheated in a saucepan over low heat.

Nutrition Information

Calories per serving

Each serving of Yellow Finn Potato Gnocchi with roasted beets and beet-Merlot reduction contains approximately 450 calories. This dish is a satisfying and flavorful meal that is perfect for a special occasion.

Carbohydrates

Yellow Finn Potato Gnocchi is a carbohydrate-rich dish due to the potatoes and flour used in the gnocchi. Carbohydrates provide energy for the body and are an important part of a balanced diet.

Fats

The tarragon oil and olive oil used in this recipe provide healthy fats that are essential for brain function and overall health. Walnuts also add a dose of omega-3 fatty acids, which are beneficial for heart health.

Proteins

While this dish is not high in protein, the walnuts and mushrooms in the beet-Merlot reduction provide some plant-based protein. Adding a protein source such as grilled chicken or tofu can increase the protein content of the meal.

Vitamins and minerals

Yellow Finn potatoes are a good source of vitamin C, potassium, and fiber. Beets are rich in folate, manganese, and antioxidants. Tarragon is a good source of vitamin A and iron. This dish is packed with vitamins and minerals that support overall health.

Alergens

This recipe contains nuts (walnuts) and gluten (flour), which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Yellow Finn Potato Gnocchi is a nutrient-dense dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying meal that can be enjoyed as a special treat.

Summary

Yellow Finn Potato Gnocchi is a flavorful and satisfying dish that combines fluffy potato dumplings with a rich beet-Merlot reduction and roasted beets. This recipe is perfect for a special occasion or a cozy night in, and can be customized with different herbs, nuts, and proteins to suit your taste preferences. Enjoy this delicious and nutrient-dense meal with a glass of wine and good company.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was known throughout the town for her incredible cooking skills, and I was always by her side in the kitchen, eager to learn her secrets.

One day, as we were preparing a feast for a family gathering, Nonna Maria pulled out a worn and tattered recipe book from the depths of her kitchen drawer. She handed it to me with a twinkle in her eye and told me that it was time for me to learn how to make Yellow Finn Potato Gnocchi.

I eagerly flipped through the pages of the book, marveling at the beautifully handwritten recipes and the splatters of sauce and flour that adorned the pages. As I read the ingredients for the Yellow Finn Potato Gnocchi, I could feel my mouth watering in anticipation.

Nonna Maria guided me through each step of the recipe, teaching me how to select the best Yellow Finn potatoes, how to boil and mash them to the perfect consistency, and how to blend them with flour and eggs to create the light and pillowy gnocchi dough.

As we worked together in the kitchen, I listened intently as Nonna Maria shared the story behind the recipe. She told me that she had learned how to make Yellow Finn Potato Gnocchi from her own grandmother, who had passed down the recipe through generations of our family. The gnocchi was a traditional dish that was served on special occasions, a labor of love that brought our family together around the dinner table.

Nonna Maria's hands moved with grace and precision as she shaped the gnocchi dough into small dumplings, each one lovingly imprinted with the imprint of her thumb. I watched in awe as she boiled the gnocchi until they floated to the surface, then tossed them in a fragrant basil pesto sauce that filled the kitchen with the scent of garlic and herbs.

As we sat down to eat, the Yellow Finn Potato Gnocchi melted in my mouth, the creamy texture of the potatoes and the rich flavor of the pesto sauce a symphony of flavors that danced on my taste buds. Nonna Maria smiled at me across the table, her eyes twinkling with pride as she watched me savoring the dish.

That day marked the beginning of my journey into the world of cooking, a journey that would take me to far-off lands and introduce me to new ingredients and techniques. But no matter where my travels took me, the memory of that first taste of Yellow Finn Potato Gnocchi would always remain close to my heart.

Over the years, I perfected the recipe for Yellow Finn Potato Gnocchi, adding my own twist with the addition of roasted garlic and sun-dried tomatoes. I shared the recipe with friends and family, passing on the tradition of this beloved dish to the next generation.

Now, as I sit in my own kitchen, surrounded by the laughter of my grandchildren and the aroma of simmering sauces, I can't help but think back to that day in Nonna Maria's kitchen, when I first discovered the magic of Yellow Finn Potato Gnocchi. The recipe may have come from a tattered old book, but the memories and the love that went into making it will last a lifetime. And for that, I am eternally grateful.