Beetroot Gnocchi With Arugula Pesto

Bring a splash of colour to your table with aromatic beetroot gnocchi, a tangy arugula pesto and a sprinkle of walnut parmesan.

Posted by Sonja T.

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You Will Need (15 things)

  • For the Beetroot Gnocchi:

  • 150 g Beetroot
  • 500 g Potatoes
  • 250 g All Purpose Flour
  • 80 g Semolina
  • ½ tsp Sea Salt

  • For the Arugula Pesto:

  • 50 g Sunflower Seeds
  • 30 g Arugula
  • 2 Garlic Cloves
  • 100 ml Olive Oil
  • 1 tbsp Lemon Juice
  • ½ tsp Sea Salt
  • 1 pinch Pepper
  • 1 pinch Smoked Paprika

Steps (9 steps, 105 minutes)

  1. 1

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

  2. 2

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

  3. 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.

  4. 4

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

  5. 5

    Mash the potatoes and mix in the pureed beetroot.

  6. 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.

  7. 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).

  8. 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.

  9. 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.