Beetroot Gnocchi

Beetroot Gnocchi with Arugula Pesto

Beetrot Gnocchi
I think it’s been only one post back that I already complained about summer ending and everything going by so fast. At least the weather is a little bit warmer again, sadly I have no time to enjoy the sun though. Today Vegan MoFo asked us to present you with our favourite late summer food. Right now I’m already fed up with the summer veggies and really looking forward to eat my body weight in brussels sprouts and pumpkin, but there’s one particular vegetable I will miss dearly: beetroots.

Beetrot Gnocchi

If you’re like me, already in an autumn-y mood but have trouble saying good bye to a good summer friend, just create a meal that will satisfy both needs. In summer beets will most likely end up roasted on a salad, spiralized as raw pasta or in cold soups. Right now I crave carbs, especially since I’m working so hard at the moment so beetroot gnocchi make for a perfect combination. Let us enjoy this colourful farewell dinner and give a warm welcome to the next season coming up. Time is going by so quickly, beetroots will be there again in a heartbeat.

Beetrot Gnocchi

Beetroot Gnocchi

Serves: 4 servings
Prep time
90 mins
Cook time
15 mins
Total time
105 mins

150 g beetroot
500 g potatoes
250 g all purpose flour
80 g semolina
1/2 teaspoon salt

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

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

5. 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.

6. 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).

7. 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.

8. 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.

Arugula Pesto

Serves: 4 servings
Prep time
10 mins
Cook time
Total time
10 mins

50 g sunflower seeds
30 g arugula
2 cloves of garlic
100 ml olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1 pinch of pepper and smoked paprika

1. Roast sunflower seeds without oil in a pan, but be careful not to burn them.

2. Wash and roughly chop the arugula, as well as the garlic.

3. Add all ingredients to a tall container or a mixer and blend until smooth.

 

Beetrot Gnocchi

 

 

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3 thoughts on “Beetroot Gnocchi with Arugula Pesto

    1. Thank you Claudia! I’ve been a strong believer in pumpkin gnocchis and now beetroot made it into the family. There are probably so many more possibilites 😀 X Sonja

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