Valentine “Be Mine” Beet Gnocchi

To celebrate Valentine's Day, we asked LA private chef Samantha Beech to share her beet gnocchi recipe. Sammy is a dear friend and whenever we are with her, she is whipping up some seemingly simple dish to her, and wildly innovative to us. She has this knack for making magic in the kitchen in such an approachable way. So, we figured we would invite you to curate a little love in the kitchen too! Here's Sammy's “Be Mine Beet Gnocchi" featuring Graza Olive Oil, available in our Jonesin Kitchen to purchase!

Bake potatoes at 400 degrees until tender, about 1 hour. Immediately slice them in half to let the steam escape. When you can handle the potatoes, scoop out their flesh and pass through a ricer or cheese grater.

While the potatoes bake peel and grate the beets, cook down in a pan, adding Graza, until very soft, about 20 minutes. Puree in a food processor or blender.

Bring a large pot of salted water to a boil. While the water boils stir the beet puree into the riced potatoes and season to taste. Springkle 1/2 flour onto a clean counter surface.

Add the egg yolk and olive oil, and sprinkle with remaining 1/2 cup of flour, cutting and kneading until the dough comes together. Test a small piece in the boiling water. If it holds its shape proceed. If it doesn’t, add a bit more flour.

Cut the dough into four pieces. Roll each piece into a rope about 1/2 inch thick. and then cut each rope into 1/2 inch lengths. Optional to score with the tines of a fork.

Add the gnocchi to the boiling water a few at a time and stir gently. A few seconds after they rise to the surface, they are ready.

Serve simply with Graza Drizzle olive oil and garlic. Or parmesan and parsley!

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