ROASTED WINTER VEGETABLES & PAN-FRIED GNOCCHI WITH BROWN BUTTER
You can find just about every ingredient at this months July winter market.
2 carrots, cut into roughly uniform ¼" thick sticks
2 parsnips, cut into roughly uniform ¼" thick sticks
1 small beet, peeled and cut into thin rounds
1 Tbsp olive oil
Salt and pepper
500g potato gnocchi
1 Tbsp pine nuts or walnuts
¼ cup fresh baby arugula leaves
1 Tbsp fresh Italian parsley, leaves picked
Brown Butter Vinaigrette:
4 Tbsp salted butter
1 bay leaf
½ tsp dried thyme
2 Tbsp sherry vinegar
1 Tbsp grainy mustard
¼ tsp freshly ground black pepper
Preheat oven to 374 degrees. Toss carrots, parsnips and beet slices in olive oil and season with a touch of salt and pepper. Bake in a small roasting tray for 20-25 minutes, until the carrots are tender when speared with a fork (this could take a little less or more time, depending on the size of your pieces).
Melt 3 tablespoons of the butter in a small saucepan, add the bay leaf, and continue to cook over medium heat until browned and toasty, watching it closely and swirling it around frequently so it does not burn. Once the butter is light brown in colour and giving off a toasty fragrance, turn the heat down to low and whisk in the thyme, vinegar, mustard and pepper. Remove the whole bay leaf then remove the sauce from the heat and set aside.
In a large frying pan, heat the remaining tablespoon of butter then add the gnocchi, making sure they all lie in a single layer across the bottom of the pan. Cook over medium heat for 5-7 minutes without stirring or tossing so they have a chance to brown, then give them a toss so that they can brown on the other side (this doesn't need to be done super meticulously, just give them a toss every couple minutes and the other sides will colour up a little too). Once the gnocchi looks nice and browned, add the pine nuts and continue to toast for one more minute- the pine nuts will toast much quicker than the gnocchi so we're just looking to get a touch of colour on them and activate their toasty, rich flavour.
Add the roasted veggies to the gnocchi pan and then the brown butter vinaigrette. Give the whole mixture a quick toss and then remove the pan from the heat. Add in the arugula leaves and parsley and serve immediately.