Beetroot Gnocchi With Arugula Pesto

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• Step 1

  Bake the beets with skin for about 60 minutes (depends on the size) at 200°C.

• Step 2

  While the beet is baking bring water to a boil and cook the peeled potatoes until soft.

• Step 3

  In the meantime prepare the pesto. Roast sunflower seeds without oil in a pan, but be careful not to burn them. Wash and roughly chop the arugula, as well as the garlic. Add all ingredients to a tall container or a mixer and blend until smooth.

• Step 4

  Let the beets cool off slightly, then peel them with your fingers and puree them in a blender or with an immersion blender.

• Step 5

  Mash the potatoes and mix in the pureed beetroot.

• Step 6

  Add flour and semolina and knead with your hands to a smooth dough. You might have to add more flour but keep in mind that the dough will be a little bit sticky and that’s alright.

• Step 7

  On a floured surface roll the dough into long ‘sausages’, cut those into even pieces and powder them with some more flour. Then add the pattern with a fork (optional).

• Step 8

  Bring water to a boil in a big pot and add some salt. Bring the water back to a simmer and cook only a few gnocchis at a time to make sure they won’t stick to each other. After about 3 minutes they will swim at the top and are done. Retrieve with a skimmer.

• Step 9

  Drape Gnocchi on a plate and drizzle with pesto. I also sprinkled some walnut parmesan on top. Roast them with some butter to reheat leftovers.

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KMOM14 · Fort Wayne, Indiana, US · 378 projects 21st February 2016

It does look colorful and fun. Will mark as favorite to try some time. Thanks for sharing this with us

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