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.