6 Servings 60 min Cook
1 Beet (2" dia) Beets
2 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Cup Wheat Flour
5 Tbsp Semolina
1/2 Tsp Salt
3 Tbsp Sunflower Seed Kernels
1 1/2 Cup Arugula
2 Clove Garlic
1/2 Cup Olive Oil
1 Tbsp Lemon Juice
1/2 Tsp Salt
1 Dash Pepper
To make the arugula pesto for the gnocchi: Roast sunflower seeds without oil in a pan over medium heat, but be careful not to burn them.
Will take a minute or two, stirring frequently.
Set aside when done.
Wash and roughly chop the arugula, as well as the garlic.
Add arugula, lemon juice, salt, pepper, oil, and sunflower seeds all ingredients to a blender and blend until smooth.
To make the gnocchi: Bake the beet with the skin on for about 60 minutes (depends on the size) at 392°F.
While the beet is baking, bring water to a boil and cook the peeled potatoes until soft.
Let the beet cool off slightly, then peel with your fingers and puree in a blender or with an immersion blender.
Mash the potatoes and mix in the pureed beet.
In a bowl, add flour and semolina to the beet-potato mix 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.
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 gnocchi 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 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.
Drape gnocchi on a plate and drizzle with pesto.