Think pink with these pretty beet gnocchi! The addition of pureed beets not only gives the gnocchi a lovely color but also an earthy sweetness that makes the potatoes anything but bland. Top with a generous drizzle of arugula pesto and you've got yourself a beautiful, delicious, and impressive dinner! You don't even need to mention how easy this was to make either.

Beet Gnocchi With Arugula Pesto [Vegan]

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Ingredients

For the Beet Gnocchi:

  • 1 small beet (about 5 ounces)
  • 1 pound of potatoes
  • 1 cup all-purpose flour
  • 1/4 cup plus 1 tablespoon semolina
  • 1/2 teaspoon salt

For the Arugula Pesto:

  • 3 tablespoons sunflower seeds
  • 1 ounce arugula
  • 2 cloves of garlic
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 pinch of pepper and smoked paprika
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Preparation

To Make the Gnocchi:

  1. Bake the beet with the skin on for about 60 minutes (depends on the size) at 392°F.
  2. While the beet is baking, bring water to a boil and cook the peeled potatoes until soft.
  3. Let the beet cool off slightly, then peel with your fingers and puree in a blender or with an immersion blender.
  4. Mash the potatoes and mix in the pureed beet.
  5. Add flour and semolina and knead with your hands to form 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.
  6. 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).
  7. 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 gnocchi at a time to make sure they won’t stick to each other. After about three minutes, they will swim at the top and are done. Retrieve with a skimmer.
  8. Drape gnocchi on a plate and drizzle with pesto (recipe below).

To Make the Pesto:

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

Total Calories: 2128 | Total Carbs: 226 g | Total Fat: 124 g | Total Protein: 36 g | Total Sodium: 2201 g | Total Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.