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]
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
To Make the Gnocchi:
- Bake the beet with the skin on for about 60 minutes (depends on the size) at 392°F.
- While the beet is baking, bring water to a boil and cook the peeled potatoes until soft.
- Let the beet cool off slightly, then peel with your fingers and puree in a blender or with an immersion blender.
- Mash the potatoes and mix in the pureed beet.
- 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.
- 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).
- 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.
- Drape gnocchi on a plate and drizzle with pesto (recipe below).
To Make 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.