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Name: Gnocchi w/ white wine pumpkin sauce and balsamic beets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 tablespoons Extra virgin olive oil; 6 cloves Garlic; 1 each Sweet onion; 1 each Fennel bulb cored and thinly sliced; 1 teaspoon salt; 2 cup White wine; 2 cup pumpkin or butternut squash puree; 2/3 cup coconut cream; 1 teaspoon chili pepper flakes; 4 cups water; 4 teaspoon lemon juice; 2 package Gnocchi; 2 pound beets; 1/4 cup Vegetable oil; 6 tablespoon Balsamic Vinegar; 2 tablespoon Extra virgin olive oil; 1 teaspoon Kosher Salt

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INGREDIENTS

4 tablespoons Extra virgin olive oil
6 cloves Garlic
1 each Sweet onion
1 each Fennel bulb ; cored and thinly sliced
1 teaspoon salt
2 cup White wine
2 cup pumpkin ; or butternut squash puree
2/3 cup coconut cream
1 teaspoon chili pepper flakes
4 cups water
4 teaspoon lemon juice
2 package Gnocchi
2 pound beets
1/4 cup Vegetable oil
6 tablespoon Balsamic Vinegar
2 tablespoon Extra virgin olive oil
1 teaspoon Kosher Salt

INSTRUCTIONS

Beets:

1. Preheat the oven to 350°F.

2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.

3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.

4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.

5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.

Sauce:

1) In a medium sauce pot, heat the olive oil over moderately high-heat. Add the garlic and onion and cook until softened, about 2 minutes. Add the fennel, season with salt and cook, stirring occasionally, until the fennel has softened, about 3 minutes.

2) Deglaze the pan with the white wine and stir in the pumpkin or butternut squash purée, coconut cream, chili flakes, and water. Bring to a gentle simmer, about 10 to 12 minutes. Turn the heat to low, stir in the lemon juice, and keep warm.

NOTES

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Gnocchi w/ white wine pumpkin sauce and balsamic beets

4 tablespoons Extra virgin olive oil
6 cloves Garlic
1 each Sweet onion
1 each Fennel bulb cored and thinly sliced
1 teaspoon salt
2 cup White wine
2 cup pumpkin or butternut squash puree
2/3 cup coconut cream
1 teaspoon chili pepper flakes
4 cups water
4 teaspoon lemon juice
2 package Gnocchi
2 pound beets
1/4 cup Vegetable oil
6 tablespoon Balsamic Vinegar
2 tablespoon Extra virgin olive oil
1 teaspoon Kosher Salt

Beets:
1. Preheat the oven to 350°F.

3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.

4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.

Sauce:
1) In a medium sauce pot, heat the olive oil over moderately high-heat. Add the garlic and onion and cook until softened, about 2 minutes. Add the fennel, season with salt and cook, stirring occasionally, until the fennel has softened, about 3 minutes.

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Nutrition

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Serving Size: 1 Serving (2916g)
Recipe Makes: 1 Servings

Calories: 2021
Calories from Fat: 1238 (61%)

Amt Per Serving		% DV

	Total Fat 137.6g	183 %
	Saturated Fat 58g	290 %
	Monounsaturated Fat 56.8g
	Polyunsanturated Fat 17g
Cholesterol 0mg		0 %
Sodium 2024.3mg		70 %
Potassium 5012mg		132 %
Total Carbohydrate 168.6g		50 %
	Dietary Fiber 34.2g	137 %
	Sugars, other 134.4g
Protein 28.1g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2021

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