Bring a splash of colour to your table with aromatic beetroot gnocchi, a tangy arugula pesto and a sprinkle of walnut parmesan.
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Bake the beets with skin for about 60 minutes (depends on the size) at 200°C.
While the beet is baking bring water to a boil and cook the peeled potatoes until soft.
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.
Let the beets cool off slightly, then peel them with your fingers and puree them in a blender or with an immersion blender.
Mash the potatoes and mix in the pureed beetroot.
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.
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 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.
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.