Fanny Lehouiller’s Beet Gnocchi with Herb Pesto

Ingredients

• Beet Gnocchi

  • 2 medium red beets, unpeeled (about 1/2 lb/225 g)
  • 3 thyme sprigs
  • 6 tbsp (100 g) pickling salt
  • 3 to 4 yellow-flesh potatoes, unpeeled (about 1 1/2 lb/675 g)
  • 1 egg
  • 1 cup (150 g) unbleached all-purpose flour
  • 1 pinch ground nutmeg

• Sage Brown Butter

  • 1/2 cup (115 g) unsalted butter
  • 2 garlic cloves, slightly crushed
  • 20 sage leaves

• Herb Pesto

  • 4 cups (120 g) mixed fresh herb leaves (such as basil, sage, parsley, chives, tarragon)
  • 3 tbsp blanched (peeled) hazelnuts, roasted and chopped
  • 3 tbsp fresh Parmesan cheese, grated
  • 1 lemon, zest finely grated
  • 1 garlic clove, finely grated
  • Cayenne pepper, to taste
  • 3/4 cup (180 ml) olive oil

• Toppings

  • 1/3 cup (75 ml) beet juice
  • 2 tbsp (30 ml) walnut vinegar or white wine vinegar
  • 2 tbsp blanched (peeled) hazelnuts, roasted and finely grated
  • Fresh Parmesan cheese shavings, to taste