Yellow Finn Potato Gnocchi

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½ bunch tarragon leaves

½ cup extra virgin olive oil

¼ tsp. salt

6 large yellow Finn potatoes

1 russet potato

2/3 cup unbleached all-purpose flour, or more as needed

1 tsp. salt

2 Tbs. extra virgin olive oil

2 cloves garlic, minced

2 Tbs. chopped fresh parsley

4 Tbs. chopped toasted walnuts for garnish

6 tsp. Tarragon Oil for garnish

1 tsp. drained green peppercorns in brine for garnish

4 small red beets, peeled and quartered

4 small Chiogga beets, peeled and quartered

2 tsp. canola oil

1/3 cup low-sodium vegetable stock

¼ tsp. ground allspice

¼ tsp. ground cloves

½ tsp. salt

1 tsp. extra virgin olive oil

6 shallots, halved

1 beet, peeled and quartered

1 fresh thyme sprig

½ fresh rosemary sprig

Salt to taste

2 Tbs. dried porcini mushrooms

2 cups mushroom stock

2 cups Merlot

¼ cup dried cherries

1 tsp. balsamic vinegar

2 tsp. cornstarch, dissolved in 2 Tbs. water

Freshly ground black pepper to taste

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