Beet Gnocchi with Walnut Pesto

Beet Gnocchi with Walnut Pesto!!

Beet Gnocchi with Walnut Pesto

 This beet gnocchi with walnut pesto has a delicious flavor. The gnocchi is sweet by itself, and the pesto compliments it so well.  It has a similar texture to fresh pasta, light, soft and just  a little bit chewy.  

Beet Gnocchi with Walnut Pesto!!

Mmmmmm, gnocchi.  In case you don’t know, gnocchi is an Italian dish similar to pasta, but made out of potatoes.  It is a traditional Italian-grandma style recipe.  This gnocchi also contains beet, giving it a sweeter more robust flavor.  

Beets and PotatoesBeets and Potatoes

As a note, I bought the stripe-y beets instead of the dark purple ones, so my gnocchi turned out more of a pinkish, salmon color versus a deep red.  They are, however, still absolutely delicious.  

 

While this definitely isn’t the fastest recipe, its absolutely delicious! Rolling out the gnocchi is lots of fun for kids too!

Beet Gnocchi with Walnut Pesto

Beet Gnocchi with Walnut Pesto
Serves 6
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For the Gnocchi
  1. 3-4 small beets or about 2 cups once pureed
  2. 5-7 small potatoes or about 3 cups once mashed
  3. 2 cups whole wheat pastry flour, plus at least 1/2 cup for dusting*
  4. 1/2 teaspoon salt
  5. Olive oil for sautéing (optional)
  6. Dried mushrooms (chanterelles, morels, boletes, etc)(optional)
  7. 1/2 cup walnuts
  8. About 5 sage leaves
  9. About 2 cups loosely packed kale, chard, or spinach
For the Pesto
  1. 4 cups loosely packed fresh basil
  2. 1/4 cup pine nuts (or just sub in more walnuts)
  3. 1/4 cup walnuts
  4. 2 Tbsp olive oil
  5. 2 cloves garlic
  6. 1 Tbsp nutritional yeast, optional
  7. 1 tsp lemon juice
  8. 1 tsp salt
Instructions
  1. Cook* potatoes and beets either by peeling, piercing with a fork and roasting for about1 hour and 15 minutes OR by steaming them quartered for about 25 minutes
  2. Puree the beets in a food processer until smooth. Push potatoes through a ricer or mash them well until there are NO chunks remaining. Combine beets and potatoes in a large bowl or a stand mixer fitted with the dough hook.
  3. Add flour 1/2 cup at a time* until a light dough forms.
  4. Turn out onto a floured surface and knead until smooth.
  5. Divide dough into 4 equal portions. Shape each into a rope about the thickness of your thumb, dusting with extra flour to prevent sticking. Cut each rope on a slight diagonal into 18-20 pieces. You can play around with pressing onto the back of a fork for texture, but I found it easiest to just cut them.
  6. Place all the cut gnocchi pieces on a baking sheet dusted with a little flour to prevent sticking.
  7. Bring a large pot of water to a boil. Add dried mushrooms and salt. Toss in about 1/4 of the gnocchi and cook at a rolling boil until floats, about 2 1/2 minutes. Repeat until all gnocchi has been cooked.
  8. Heat olive oil over medium high heat and add walnuts and sage leaves. Add in gnocchi and kale and salute for about 2 minutes. Top with pesto and serve.
For the pesto
  1. Combine all ingredients in a food processor or blender. Add additional salt or spices to taste and serve.
Notes
  1. *IF you steam potatoes and beets you will require much more water and your gnocchi will have a softer texture. This can be very inconsistent, depending on your potatoes and humidity and such so if you need more or less flour don't stress it.
Adapted from Miss Marzipan
Adapted from Miss Marzipan
The Wandering Herbivore http://thewanderingherbivore.com/

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