Beet Gnocchi with Almond Milk "Cream" Sauce

Although it’s centered on a classic winter staple--beets--this dish is a much-welcomed blast of summer. We punctuated the beets' earthy sweetness with a summery zip of lemon and the sunny nostalgia of basil--which, local and hydrponically grown, was a pleasant surprise from last week's CSA.

This dish transported us from the icy grips of a February Nor'easter to a mild June evening dining on the patio. It's a vicarious experience. A vacation on a plate. And it did wonders for our souls.

We based it on a family gnocchi recipe, using beets and goat cheese (our favorite) instead of potatoes. We've also put your dietary conscience at ease by using a low-fat almond milk “cream sauce,” so you can enjoy this meal guilt-free. Carbs notwithstanding.

Prep time: 1 hour
Cook time: 1 hour and 20 minutes

Gnocchi Ingredients (Serves 6):

• 4 medium sized beets
• 1 cup goat cheese
• 1 egg
• 4 ½ cups all-purpose flour
• 1 splash of orange juice
• 1 Tbs salt

Directions:

• Toss beets in olive oil and salt, then oven roast at 400 degrees for approximately 1 hour or until tender throughout.
• Peel and cut roasted beets into small peices. Puree with goat cheese, salt and a splash of orange juice.  We used an immersion blender, but a food processor or food mill will work just fine.
• Transfer puree into a large mixing bowl and fold in the egg.  Then begin working in the flour incrementally until the dough has formed.  The dough is ready when it is only slightly tacky and easily workable with your hands

Note: Making fresh pasta is never an exact science.  Air temperature and humidity will dramatically affect the dough’s consistency.  Be prepared to use a little more or less flour than prescribed to achieve the perfect texture.

• On a clean counter top dusted with flour, knead the dough until it becomes “springy.”  Test it’s readiness by poking it with your finger.  If the indentation springs back, it’s ready. 
• Cut the dough into six equal pieces and roll each piece into a tube.
• Using a fork, cut the tubes into small, evenly-sized pieces of gnocchi.
• Drop the gnocchi into heavily salted boiling water and cook until they’re firm in texture. (About 5-7 minutes depending on size)

Tip: After they're boiled, try pan-searing the gnocchi until they begin to brown.  The beets’ natural sugars will caramelize nicely and greatly enhance the gnocchi's flavor.

Almond Milk "Cream" Sauce Ingredients:

• 4 cups unsweetened almond milk
• 2 lemons, juiced and zested
• 1 large onion, minced
• 4 cloves garlic, minced
• 2 Tbs flour 
• 1 sprig fresh basil, chopped 
• 1 cup pine nuts
• Salt and pepper

Directions:

• Sauté onions and garlic on medium-high heat until the onions are translucent and the garlic is golden brown (always beginning with a hot, well-oiled  pan)
• Add pine nuts and cook until they begin to get some color
• Add lemon juice, followed by the almond milk and bring to simmer
• Reduce heat to low. Stir in flour and allow sauce to reduce until it reaches a “creamy” consistency.
• Toss in basil and season to taste with salt and pepper
• Don’t forget to garnish with basil and lemon zest.