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.

https://www.cutoutandkeep.net/projects/beetroot-gnocchi-with-arugula-pesto • Posted by Sonja T.

You will need

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

Project Budget

Time

Difficulty

Description

Instructions

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

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

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

5. Mash the potatoes and mix in the pureed beetroot.

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. 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. 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. 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.