Recipe: Beet Gnocchi With Steak and Brown Butter Sauce [edit]

Step 1

Cooking beets

Step 2

Heat oven to 400 degrees

Step 3

Wash beets.

Step 4

Cut into quarters.

Step 5

Toss and coat well in a bowl with olive oil and s&p.

Step 6

Place beets on baking dish.

Step 7

Roast in oven for about 1/2 hour or until you can pierce the beets easily with a fork.

Step 8

Assembly

Step 9

Put large pot of water on to boil gnocchi.

Step 10

Mash or puree the roasted beets well in a bowl.

Step 11

Add goat and ricotta cheese.

Step 12

Add flour and stir.

Step 13

If necessary add more flour until the dough is just dry enough that it does not stick to the bowl and holds together. You want to be very careful about how much flour you add. If you are heavy handed with it, your gnocchi will be heavy.

Step 14

Place dough on floured surface.

Step 15

Roll out into long thin logs.

Step 16

Cut logs into 1/2 inch sections.

Step 17

When your pasta water is boiling salt it well and then add gnochhi in small batches.

Step 18

Remove gnocchi when they float to the surface of the water (about 30 seconds)

Step 19

Saute cooked gnocchi

Step 20

Heat small saute pan with a little olive oil.

Step 21

In small batches saute the gnocchi about 20--30 seconds on each side.

Step 22

Steak

Step 23

Striploin steak

Step 24

Pat dry with a paper towel

Step 25

Season with s&p

Step 26

Saute over medium heat about 3 minutes on first side and 2 minutes on the second for rare.

Step 27

Let rest for 10 minutes.

Step 28

Slice to serve.

Step 29

Butter Sauce

Step 30

Melt butter in small pot or pan over medium low heat.

Step 31

Add shallots and saute until softened (2 minutes).

Step 32

Add thyme.

Step 33

Continue to cook until butter gains a slightly darker colour.

Step 34

Toss the gnocchi in sauce.

Step 35

Reserve some to drizzle over steak on plate.