Gluten-Free Beet Gnocchi With Mushrooms And Leeks

Gluten-Free Beet Gnocchi With Mushrooms And Leeks
4.8 from 4 ratings
Chef Garrison Price of NYC's Cafe Clover created this colorful gluten-free gnocchi recipe that you can make ahead of time and then cook à la minute by pan-frying and topping with seasonal mushrooms and leeks.
Prep Time
Cook Time
Beet Gnocchi
Total time: 2.23 hours
  • 4 large red beets
  • 1 1/2 cup idaho potato, baked until tender, peeled and grated
  • 1/2 cup parmigiano cheese, grated
  • 1 cup gluten-free flour
  • 3/4 cup red beet puree
  • 2 egg yolks
  • 2 teaspoon salt
  • 2 cup gnocchi
  • 2 tablespoon olive oil
  • 1/2 cup morel mushrooms
  • 1/2 cup trumpet mushrooms
  • 1/2 cup leeks
  • 1 tablespoon butter
  • 1 cup water
  • 2 tablespoon parmigiano cheese, grated
  • lemon juice from 1/2 lemon
  • ricotta salata, to taste
  • tarragon, to garnish
  1. Wrap the beets in aluminum foil and bake on a sheet tray at 350 degrees F for 1 hour and 30 minutes or until tender.
  2. Allow beets to cool at room temperature, then peel and cut the beets into 2 inch chunks.
  3. Put the beet pieces in a blender and puree on high speed until completely smooth.
  4. Refrigerate until completely cold and reserve until needed.
  5. On a clean work surface, combine potato, cheese, flour and salt with your hands.
  6. Make a "well" in the potato mound and pour in the eggs and beet puree.
  7. Combine into a dough by folding the mixture back on itself just until the red beet color is even throughout the dough. Do not overwork the dough.
  8. Divide the dough into 4-5 even pieces, sprinkle each piece with more flour so it doesn't stick to your surface and is easier to roll.
  9. Roll each dough piece into a 1 inch wide log and then cut into bite-size pieces.
  10. Transfer the gnocchi to a parchment-lined sheet tray andrefrigerate until you're ready to cook them.
  11. Heat a non-stick pan and add olive oil.
  12. When olive oil is shimmering, add gnocchi to the pan and sauté for 4-5 minutes.
  13. Add mushrooms and leeks to the pan and sauté for a few more minutes, until tender.
  14. Add butter and water and continue to cook until it creates a glaze that coats the back of a spoon.
  15. Finish with parmigiano and lemon juice.
  16. Plate and top with Ricotta salata and tarragon.