Spring Herb Gnocchi with Roasted Golden Beets & Aged Goat Cheese

Serving Size:  2-3


14 oz. Pappardelle’s Potato Gnocchi or Pappardelle's Gluten-Free Vegan Potato Gnocchi
¼ cup + 1 tbsp. butter, softened
3 cloves roasted garlic, finely chopped
2 tbsp. fresh herb blend (parsley, oregano, basil, ramp greens, chives, scallions, and grated lemon zest), finely chopped
1 small watermelon radish, peeled and sliced paper thin (using a mandolin)
1 medium sized golden beet, roasted until tender and peeled, cubed 1/8" x 1/8" pieces
½ tsp ramp bulbs, minced
2 oz. aged goat cheese, grated
Salt & pepper to taste


  1. Bring a pot of salted water to a boil. Cook gnocchi approximately 2 mins, or until they begin to float to the surface. Using a slotted spoon, lay the gnocchi out onto a small sheet pan lined with parchment paper to cool. Place in the freezer to cool completely. Once cool, transfer the gnocchi into the refrigerator until ready to sear.
  2. Meanwhile, in a small bowl, mix together the ¼ cup of butter with the fresh herb blend. Cover and place into the refrigerator until ready to use.
  3. Heat a large sauté pan to medium-high heat. Add the 1 tbsp. of butter to the pan and heat until melted. Once melted, add the gnocchi. Sear the gnocchi until golden brown on both sides. Quickly add the roasted golden beet pieces and minced ramp bulbs to the pan, sauté momentarily until heated through.
  4. In a large bowl, toss the hot gnocchi mixture with a couple knobs of the fresh herb butter and the watermelon radish. Add salt and pepper to taste. Garnish with fresh ramp greens and grated aged goat cheese and serve immediately.