Potato Gnocchi with Red Beets, Merlot Reduction and Walnuts

Gnocchi: Potato, water, wheat flour, parsley, salt. Roasted Beets: beets, shallots, canola oil, vegetable broth, allspice, cloves, sea salt. Merlot Reduction: Merlot (red wine), porcini mushrooms, dried cherries, garlic, walnuts, balsamic vinegar, arrowroot, black pepper, thyme, rosemary,sea salt. Contains Wheat

To Heat:

1. Bring 3-4 quarts of water to a rolling boil in a large pot. When preparing more than one meal, increase amount of water and the pot size to insure that the pouches will be able to circulate freely.
2. Remove the pouches from the meal's outer bag (the one that also contains the meal information and instruction card)
3. Add pouches to the boiling water and reduce heat to simmer - small bubbles continue to rise from the bottom.
4. Simmer pouches around 10 minutes, stirring occasionally so that the water circulates around the pouches. Please be careful not to overcook.

To Serve:

• Carefully remove all pouches from water using tongs. Place them on a counter top or plate. The pouches will be very hot and dripping with water.
• Merlot Reduction Sauce: Cut the corner of the pouch and gracefully pour the sauce onto the plate to form a base on which to place the gnocchi and beets
• Gnocchi: Cut pouch open and remove Gnocchi from bag and mound them on the center of the dinner plate.
• Roasted Beets : Cut pouch and place the beets around or to the side of the Gnocchi.
• Roasted walnuts: Cut pouch and sprinkle walnuts around the gnocchi and onto the beets.