Preorders for June 3 & 4 are OPEN! Pick up at our farmstand, Montpelier, Burlington or Stowe Farmers Markets! Our Farmstand in Lyndonville is OPEN DAILY with NEW SUMMER HOURS 8:30am-7pm.

Beet & Goat Cheese Gnocchi
Beet & Goat Cheese Gnocchi

Beet & Goat Cheese Gnocchi

Currently -1 in stock.
$20.00
$20.00
Sold out
Tax included.
Sold by the 13.7 oz, Serves 4, sold frozen
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We are excited to offer our favorite spring take on Gnocchi - Roasted Beet & Goat Cheese

Fieldstone Farm russet potatoes & Pete's Greens gold potatoes are folded with roasted farm grown beets, NEK grains sifted wheat flour, VT Creamery goat cheese and our rich eggs for lovely purple 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 Arugula & Basil Pesto or alla Vodka sauces!


Ingredients:  Russet Potatoes, Gold Potatoes, Goat Cheese, Wheat Flour, Farm Eggs, Beet Puree, EVOO, Salt 

Try some of our favorite pairings!

  • Aceto Balsamico- 1 Silver Medal (100ml)
    $15.00
    $15.00
    Sold out
  • Celeriac alla Vodka
    $15.00
    $15.00
    Sold out
  • Spinach & Basil Pesto
    $15.00
    $15.00
    Sold out
  • Creste di Gallo
    $12.00
    $12.00
    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

Method