Farm to Table reader/friend, Alison Clark writes:
[The gnocchi] looks good. You should check out cake walk blog online to get a super beet gnocchi recipe. We have made it a couple of times with overgrown garden beets. It freezes well also. Cheers!”
And check i did. Here’s the link: http://rcakewalk.blogspot.com/2010/06/beet-gnocchi-enough-said.html
Cake Walk tossed hers in lemon and thyme. While that sounds interesting, I think I might go a different route when I get to beet season. Beet gnocchi w/capers and crumbled goat cheese. The peppery mustard taste of capers will contrast nicely with the sweetness of the beet. The earthiness of goat cheese will envelop these flavours and offer some good texture. An olive oil base would work.