Roasted Beet & Goat Cheese Gnocchi

What’s in season for Winter?

Winter is usually hailed as the time of no fresh produce, when that couldn’t be farther from the truth! It’s the best time to have a little fun with some ingredients you don’t usually use. It’s a really good way to shake up your usual meal plans while also keeping your grocery bills a little lower. Typically, everything in season is cheaper than it is out of season. It’s also a great way to keep engaged with local farmer’s markets / coops / etc if that’s in your budget.

That being said, where I live some of the hero seasonal produce that is often overlooked are:

• Beets

• Arugula, Kale

• Potatoes, Sweet Potatoes

• Parsnips, Carrots

• Squash

• Brussels Sprouts

• Pomegranates

• Pears

• Onions

• Leeks, Garlic

What’s so great about Gnocchi?

Gnocchi is a potato based carb that easily bulks out a meal, while inexplicably giving it a fancy flare. Like pasta and rice, this ingredient is shelf stable. This is an ingredient I keep stocked in my pantry for weeks in case of sudden inspiration or a rainy day hits me. It’s easy to reach for, easy to keep stocked, easy to store, and easy to cook perfectly.

It’s also pretty inexpensive, comparable to a pack of pasta, and keeps you feeling full. Most grocery stores carry it, even though it somehow feels like a specialty ingredient. Like most potato-based ingredients, gnocchi ends up being a flavour sponge for whatever you’re cooking. It takes broth, herbs, and milks(dairy+non-dairy) extremely well and helps to deepen your flavours of your dish.

How to Perfectly Cook Gnocchi

Gnocchi might the easiest carbs to cook, period. Unlike pasta, which generally has a set cooking time depending on the brand/shape/etc, I have never once used a timer to cook my gnocchi.

Across brands, batches, and ingredient variations all that matters is that your gnocchi has some bouncy and chew to it, rather than either being uncooked or overcooked mush. Luckily, there’s a consistent and obvious visual indicator to let you know when you’ve hit the sweet spot.

All you have to do is wait for the uncooked gnocchi to float to the surface of your boiling water. Once you see a majourity of them floating, you’re done. Just strain and serve, or mix through your soup/sauce of choice. After I learned this trick, I have never over-/under-cooked gnocchi and have loved having this low maintenance carb in my rotation as consistently as I see rice or pasta. It’s a really easy way to shake up a usual dish in your rotation, while making it feel a little fancy or unusual.

Roasted Beet & Goat Cheese Gnocchi

Simone Peironnet | 1/06/2024

prep time: 10 minutes | cook time: 35 minutes | total time: 45 minutes

Servings: 2

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Ingredients:

• 2 Tsp Olive Oil
• 1 Tbsp Israeli Za'atar
• 1 Large Beet
• 1 Packet of Gnocchi
• 1 Medium Yellow Onion
• 3 Cloves Garlic
• ¼ Cup White Wine
• 1 Large Sprig Rosemary, with stem
• 1 Small Bunch Arugula
• 3 oz. Feta
• ⅛ Cup Chopped Pistachios
• 1 Lemon, zested and juiced
• Pinch Salt & Pepper

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Instructions:

1. Preheat your oven to 425F/220C. Cube your unpeeled beet into bite sized pieces. On a lined sheet tray, toss your beets in 1 tbsp olive oil, za’atar, salt, and pepper. Bake for 20-30 minutes, until almost fork tender, then set aside until the end.

2. In a medium pot over high heat, bring your water to a boil. While waiting for water to boil, move onto the next step. Once boiling, add in your gnocchi until cooked (floating to the surface). Save a small scoop of gnocchi water, then drain gnocchi and set aside.

3. Finely slice your onions. In a medium pan over a medium-high heat, add your olive oil and onions. Stir regularly for 10-15 minutes, or until your onions are charred and translucent.

4. Add another splash of oil or butter to your pan, along with 3 cloves of chopped garlic. Once garlic becomes fragrant, deglaze with white wine and the gnocchi water that was set aside. This water adds starch to your sauce and will make it cling to your gnocchi better. Add your rosemary sprig, whole, to the pan.

5. Once most of the liquid has evaporated, add in your gnocchi. Toss your gnocchi until it develops a golden-brown crust. Add lemon zest and half of your arugula to the pan. Toss to combine and remove from the heat. Season liberally with salt and pepper, to taste. Remove rosemary sprig before serving.

6. To plate: Evenly divide your remaining arugula between serving dishes and place your gnocchi on top of your arugula bed. Top with your roasted beets, crumbled feta, chopped pistachios, chopped rosemary, and a squeeze of lemon. Serve hot and enjoy!

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