-
1
To make Tarragon Oil: Bring water to a boil in saucepan.
-
2
Plunge tarragon in boiling water 10 seconds.
-
3
Remove, and immediately shock in ice-water bath.
-
4
When cool, wrap tarragon in towel, and squeeze dry.
-
5
Place leaves, olive oil and salt in blender, and blend until smooth.
-
6
Use immediately.
-
7
Alternatively, let sit for 2 hours, strain out tarragon fibers and place in container.
-
8
Refrigerate for up to 1 week.
-
9
To make Yellow Finn Potato Gnocchi: Preheat oven to 400F, and dust baking sheet with flour.
-
10
Prick skin of yellow Finn and russet potatoes with fork.
-
11
Bake about 40 minutes, or until tender when pierced with knife.
-
12
Remove, and let cool to room temperature.
-
13
Scrape flesh from potatoes into bowl, and mash.
-
14
Add flour and salt.
-
15
Knead 2 minutes to form soft dough.
-
16
Add more flour if dough is sticky.
-
17
Cut off one-fourth dough, and roll into 1-inch-thick rope.
-
18
Repeat with remaining dough for total of 4 ropes.
-
19
Cut each rope into 1/2-inch-long segments, and pinch in sides of each segment to resemble bow tie.
-
20
Place finished segments on baking sheet.
-
21
Freeze gnocchi at least 1 hour.
-
22
To make Roasted Beets: Combine all ingredients in mixing bowl, and toss to mix well.
-
23
Place in roasting pan, and bake at 400F for 25 minutes, or until beets are just tender.
-
24
Remove from oven, and set aside.
-
25
To make Beet-Merlot Reduction: Heat olive oil in saucepan.
-
26
Add shallots, and saute 10 minutes, or until lightly caramelized.
-
27
Add beet, thyme, rosemary, salt and mushrooms, and saute 1 minute.
-
28
Add stock and wine.
-
29
Reduce heat to low, and cook until reduced by half.
-
30
Strain mixture into another saucepan, add dried cherries and continue cooking over low heat 25 to 30 minutes.
-
31
Add balsamic vinegar, and whisk in cornstarch slurry.
-
32
Add pepper, and cook until sauce is just thick enough to coat back of spoon.
-
33
Bring at least 1 gallon salted water to a boil.
-
34
Add half gnocchi to water.
-
35
Cook until gnocchi floats to surface, 5 to 6 minutes.
-
36
Using slotted spoon, transfer gnocchi to plate.
-
37
Toss with some oil to prevent sticking.
-
38
Repeat with remaining gnocchi.
-
39
Heat large skillet over medium-high heat.
-
40
Add olive oil and garlic, and saute for 30 seconds.
-
41
Add gnocchi and saute, shaking skillet often to prevent gnocchi from sticking, 2 minutes, or until gnocchi starts to brown.
-
42
Repeat with remaining gnocchi.
-
43
To serve, toss gnocchi with parsley.
-
44
Divide gnocchi among 4 large dinner plates.
-
45
Spoon 4 tablespoons of reduction around gnocchi, and place 6 to 8 segments of roasted beets in reduction sauce.
-
46
Sprinkle each serving gnocchi with 1 tablespoon chopped walnuts, drizzle with 1 teaspoon Tarragon Oil and sprinkle with 1/4 teaspoon peppercorns.
