Beet Gnocchi with Mustard Sauce and Goat Cheese

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Gnocchi
• 4-5 small red beets (or 2-3 large ones)
• 1 tablespoon olive oil
• 1 egg
• 1¼ cup-1¾ cup whole wheat pastry flour
• ½ cup parmesan
• ¼ teaspoon salt
• Sauce
• ¼ cup homemade yellow/brown mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 clove garlic
• pinch salt
• veggie broth to thin, if needed
• Topping
• ¼ cup goat cheese (or more, if desired)
• Fresh Herbs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Trim the beets, rub them with 1 tablespoon olive oil, wrap each in foil and roast for about 60 minutes until a knife slides easily into the center. Let cool, then peel.

2. Mash the cooled beets in a large bowl until smooth. Stir in the egg, parmesan and ¼ teaspoon salt. Gradually mix in the whole wheat pastry flour until a soft, slightly tacky dough forms.

3. Divide the dough into quarters. On a lightly floured surface, roll each piece into a rope about ½ inch thick and cut into 1-inch pieces. Press each gnocchi lightly with a fork if desired.

4. Bring a large pot of water to a boil. Cook the gnocchi in batches for 2 to 3 minutes, until they float and are cooked through. Lift out with a slotted spoon and set aside.

5. For the sauce, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 1 minute. Whisk in the homemade mustard, honey and a pinch of salt, then simmer 3 minutes.

6. Thin the sauce with a splash of veggie broth if it is too thick. Add the cooked gnocchi to the sauce and toss gently over low heat for 1 to 2 minutes to coat and warm through.

7. Divide the gnocchi among plates. Crumble the goat cheese over the top, adding more if desired. Chop the fresh herbs and scatter them over the dish before serving warm.