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Gnocchi made from the last of the stored chioggia beets and potatoes from my winter farm share, with sautéed beet greens from the current crop of beets they are growing, toasted pine nuts and brown butter sauce.
I thought the gnocchi would turn out pinker, but once peeled it turned out that the beets had pale pink and light orange alternating rings. The gnocchi ended up being pretty close in color to regular potato gnocchi.
Gnocchi made from the last of the stored chioggia beets and potatoes from my winter farm share, with sautéed beet greens from the current crop of beets they are growing, toasted pine nuts and brown butter sauce.
I thought the gnocchi would turn out pinker, but once peeled it turned out that the beets had pale pink and light orange alternating rings. They turned out pretty close in color to regular potato gnocchi.
