Name: Yellow Finn Potato Gnocchi
Ingredients: For the gnocchi:; 6 large yellow Finn potatoes, peeled; 1 Russet potato; 2/3 cup unbleached flour, plus more as needed; 1 teaspoon salt; For the roasted beets:; 4 small red beets, peeled and quartered; 4 small Chiogga beets, peeled and quartered; 2 teaspoons canola oil; 1/3 cup vegetable stock; 1/4 teaspoon ground allspice; 1/4 teaspoon ground clove; 1/2 teaspoon salt; For the beet-Merlot reduction:; 1 teaspoon extra virgin olive oil; 6 shallots, halved; 1 red beet, peeled and quartered; 1 fresh thyme; 1/2 sprig rosemary; 1/3 teaspoon salt, plus more as needed; 2 tablespoons dried porcini mushrooms; 2 cups roasted vegetable dark stock or mushroom stock; 2 cups Merlot; 1/4 cup dried cherries; 1 teaspoon balsamic vinegar; 2 teaspoons cornstarch, dissolved in 2 tablespoons water; fresh ground black pepper; For the gnocchi, part two:; 2 tablespoons extra virgin olive oil; 2 cloves minced garlic