Beet Gnocchi with Walnut-Sage Butter
Jenn Louis (an F&W Best New Chef 2012) found these intense beet gnocchi in northwestern Italy. They are sweet and earthy and so delicious, they barely need a sauce. When the beet greens are fresh enough, Louis adds them to the walnut-sage butter. Slideshow: More Gnocchi Recipes
The gnocchi can be prepared through Step 5 and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.
Walnuts can taste quite bitter when paired with a tannic red wine, so pour a full-bodied white with this dish instead, like an Arneis or a white Burgundy.