I have made sweet potato, regular and cauliflower gnocchi and this was the final frontier for me to conquer. I have to be honest, I thought it was going to be simpler than it was at first. Don’t worry – it’s not difficult, but I made a huge mess with mashed potatoes and beets my first go around. It was like a light pink mush that got everywhere -it wasn’t pretty. After this fiasco, I realised that the potatoes were acting as an unnecessary filler and all I needed was roasted beets and flour to make a perfect consistency.
Typically, I feel that gnocchi and pasta are a warming winter dish, but this fresh and easy pink gnocchi with mint and pistachio pesto is great to eat in the summer accompanied by a glass of crips rosé (which of course goes with the pink theme of the beets)!
beetroot gnocchi
Equipment
- food processor
Ingredients
- 250 grams beets roasted
- 250 grams flour
- Salt and pepper to taste
- 30 ml extra virgin olive oil
Instructions
- Add roasted beets to the food processor and blend until there are no large chunks and it is quite fine.
- Add in flour and continue to blend until a ball of dough begins to form.
- Once fully combined, roll dough into a ball and cut it into four even pieces and then again in half (8 even pieces).
- Roll each piece into a long log that is about ½ an inch thick.
- Cut pieces the gnocchi into one-inch pieces and gently toss a piece into flour to ensure that it is dry and not sticky at each edge.
- Heat a pot of salted water to boil.
- Add in the gnocchi and let cook for a couple of minutes until it floats to the surface.
- Meanwhile, heat one to two tablespoons extra-virgin olive oil and add in gnocchi as soon as they float to the surface and sauté until gnocchi is browned.
- Add in pistachio pesto until heated through and cooked. The pistachio pesto is quite thick so add one to two tablespoons olive oil when mixing in with gnocchi. The heat should help loosen it a bit.
