June 17, 2013

Beet gnocchi

It's here!  It's farmers' market season!

Somehow I have managed to not be home before the farmers' market closes in my town every Monday of last Fall and now this Spring.  Today was the day.  I caught a train home with enough time to check out the market before making the walk home.  A lot of the vendors had already packed up since it was starting to pour rain, but we did make it in time to pick up some beets!  I also got some fresh mozzarella made in Southern Mass that I am dying to try.

Here are the beets:

What's in the fridge:
2 bunches of small beets (or about 2 big beets)
gnocchi for 3
3 TBSP balsamic vinegar
1 TBSP olive oil
Goat cheese for topping

- Remove beets from stems.  Clean then boil for about 30 minutes or until you can poke a fork in the beets, like potatoes.  Chop into bite-sized pieces.
- Rinse greens and stems then heat in skillet with balsamic vinegar drizzled on top for about 5 minutes, covered.

Greens ready to cook
Greens cooked
- Cook gnocchi in boiling water per package instructions (drain once they start surfacing).
- Drain gnocchi and mix together with beets and olive oil.

Beets and gnocchi
- Plate and serve by first placing greens and stems on plate, then gnocchi and beets mixture, then top with goat cheese.

Bon Appetit!

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