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.
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.
As a note, I bought the stripey 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, it’s absolutely delicious! Rolling out the gnocchi is lots of fun for kids too!
- For the Gnocchi
- 3-4 small beets or about 2 cups once pureed
- 5-7 small potatoes or about 3 cups once mashed
- 2 cups whole wheat pastry flour, plus at least 1/2 cup for dusting*
- 1/2 teaspoon salt
- Olive oil for sautéing (optional)
- Dried mushrooms (chanterelles, morels, boletes, etc)(optional)
- 1/2 cup walnuts
- About 5 sage leaves
- About 2 cups loosely packed kale, chard, or spinach
- For the Pesto
- 4 cups loosely packed fresh basil
- 1/4 cup pine nuts (or just sub in more walnuts)
- 1/4 cup walnuts
- 2 Tbsp olive oil
- 2 cloves garlic
- 1 Tbsp nutritional yeast, optional
- 1 tsp lemon juice
- 1 tsp salt
- 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
- 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.
- Add flour 1/2 cup at a time* until a light dough forms.
- Turn out onto a floured surface and knead until smooth.
- 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.
- Place all the cut gnocchi pieces on a baking sheet dusted with a little flour to prevent sticking.
- 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.
- 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
- Combine all ingredients in a food processor or blender. Add additional salt or spices to taste and serve.
- *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.