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Beet Gnocchi With Steak and Brown Butter Sauce
Details
- Serving Size: 4
- Weight Watchers: 21 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- Gnocchi
- 5 beets cut into quarters
- 1 teaspoon olive oil
- s&p
- cup goat cheese
- 1/4 cup ricotta
- 1/2 cup flour
- 1 striploin steak
- Butter Sauce
- 1/4 cup shallot diced
- 1/4 cup butter
- 1 teaspoon fresh thyme minced
- handful of chopped walnuts
Instructions
Toss and coat well in a bowl with olive oil and s&p.
Roast in oven for about 1/2 hour or until you can pierce the beets easily with a fork.
Put large pot of water on to boil gnocchi.
Mash or puree the roasted beets well in a bowl.
Place dough on floured surface.
Cut logs into 1/2 inch sections.
When your pasta water is boiling salt it well and then add gnochhi in small batches.
Remove gnocchi when they float to the surface of the water (about 30 seconds)
Heat small saute pan with a little olive oil.
In small batches saute the gnocchi about 20--30 seconds on each side.
Saute over medium heat about 3 minutes on first side and 2 minutes on the second for rare.
Melt butter in small pot or pan over medium low heat.
Add shallots and saute until softened (2 minutes).
Continue to cook until butter gains a slightly darker colour.
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