Sold by the Pound, Serves 4-6, sold frozen
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We are excited to offer our favorite spring take on Gnocchi - Roasted Beet
Organic russet potatoes & Pete's Greens gold potatoes are folded with farm grown parsnip puree, NEK grains sifted wheat flour and our rich eggs for lovely, fluffy pillows
These little dumplings are designed to be boiled and drained then seared in butter for a crispy outside and fluffy delicate inside!
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Try them with our Farm Pesto, Seasonal Maro or Seasonal alla Vodka sauces!
Ingredients: Russet Potatoes, Gold Potatoes, Parsnip, Wheat Flour, Farm Eggs, Salt
Try some of our favorite pairings!
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Aceto Balsamico- 1 Silver Medal (100ml)
![Aceto Balsamico- 1 Silver Medal (100ml)]()
- Regular price
- $15.00
- Regular price
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- Sale price
- $15.00
- Unit price
- per
- Availability
- Sold out
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Spinach & Basil Pesto
![Spinach & Basil Pesto]()
- Regular price
- $15.00
- Regular price
-
- Sale price
- $15.00
- Unit price
- per
- Availability
- Sold out
Gnocchi with Roasted Mushrooms in a Creamy Blue Cheese Sauce
This sauce is so good you could easily omit the gnocchi and just slather it on bread as an appetizer. We enjoy it both ways! The crispy and nutty sunchoke gnocchi are our favorite way to enjoy this rich and crave worthy sauce. We also sometimes add spinach to this dish when we want a little more veggies.
Ready to serve in: 35 minutes Active time: 30 minutes Serves: 4 Adults
Ingredients
- 1 pound of Sunchoke Gnocchi
- 2 tbsp Butter
- 1 cup of Cream
- 1/2 cup of Sour Cream
- 8 oz of Mushrooms (button, porcini, oysters or morels)
- 8 oz Blue Cheese (Mt. Mansfield Creamery Patrolman Blue or Jasper Hill Bayley Hazen perfered)
- 1/2 Yellow Onion, Diced
- 1 clove Garlic
- 1/2 cup White Wine
- 1/2 bunch Parsley, chopped
- Salt
- Black Pepper