4 oz organic local chevre (soft goat cheese)
1/2 cup roasted organic golden beat puree*
2 cups all purpose flour (sifted), plus additional for flouring work surface
1 large organic egg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 Tbsp olive oil, divided
2 large organic fennel bulbs, thinly sliced
4 large shallots, sliced
4 garlic cloves, minced
1 Tbsp fresh thyme (or 2 tsp dried)
2 large organic lemons
1/2 cup toasted walnuts
In a large bowl, beat together the goat cheese beet puree and mix until evenly combined. Add the eggs, followed by the salt, and pepper. Slowly add the flour, 1/2 cup at a time until it is all incorporated into the dough. If your dough seems a bit too wet, feel free to add an extra 1/4 cup of flour. Turn the dough out onto a heavily floured work surface and knead for a few minutes. The dough will still be fairly wet, but you should be able to handle it. Working with about a handful of dough at a time, roll out a long snake about an inch thick. Use a floured knife to cut out the gnocchi every inch and a half or so. Roll each gnocchi along the tines of a fork (or simply indent by gently pressing the back of the fork into the side of each nugget). Place the formed gnocchi on a floured baking sheet. When ready to cook, bring a large pot of salted water to a rolling boil and add the gnocchi in batches. Let cook until they bob to the surface and then cook for an additional 2 minutes. Use a slotted spoon to pull out of the pot and set aside on a plate. Meanwhile, heat 2 Tbsp olive oil in a large skillet. Add fennel, shallots, and saute until caramelized and soft, about 8-10 minutes. Add garlic and thyme and saute until fragrant, about 1 minute. Remove fennel and shallots from pan and set aside. Add additional 2 Tbsp olive oil to the pan, and add gnocchi. Cook until golden on each side, about 4-5 minutes total. Add shallots back to the pan along with 1 Tbsp zest, juice of 2 lemons, a little more olive oil if desired, walnuts, and sea salt and freshly ground black pepper to taste. Cook until heated through, and serve warm with a salad!
*To roast beets, preheat the oven to 475 degrees. Wrap 2 large beets in foil and roast in the oven for about an hour or until tender when pierced with a knife. Let cool, peel, and puree in a blender.