Print
This easy to make Beet Gnocchi is as pretty as it gets. The little red clouds get nestled in some delicious arugula pesto and sprinkled with pistachios. It's festive colored and the perfect main dish recipe for holiday entertaining. | theendlessmeal.com

Pretty Beet Gnocchi with Pistachio Arugula Pesto

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 2 hours
  • Cook Time: 5 mins
  • Total Time: 2 hours 5 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Italian

Description

This easy to make Beet Gnocchi is as pretty as it gets. The little red clouds get nestled in some delicious arugula pesto and sprinkled with pistachios. It’s festive colored and the perfect main dish recipe for holiday entertaining.


Scale

Ingredients

  • 2 lbs. Russet potatoes (about 3 medium)
  • 1 lb. beets (about 4 medium)
  • 1/2 teaspoon sea salt, or more to taste
  • 2 1/2 cups all-purpose flour + more to dust
  • Olive oil, for the pot

Basil Arugula Pesto:

  • 1/4 cup pistachios
  • 2 cups arugula
  • 1/2 cup basil
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese (omit for vegan)
  • Juice from 1/2 lemon
  • 1 garlic clove

Instructions

  1. Preheat your oven to 400 degrees. Place the potatoes on a tray and pop them into your oven. Let them roast until soft, about 1 hour. Remove them from the oven and immediately cut them in half. Working with one half at a time, hold it with a clean kitchen towel and scoop out the flesh with a spoon. Either mash the potatoes with a potato masher or (ideally) squeeze them through a ricer.
  2. While the potatoes are roasting, prepare the beets. Chop the beets into 1/2 inch pieces and place them in a pot. Pour about 2 cups of water into the pot and bring it to a boil over high heat. Reduce the heat to medium, cover the pot, and simmer for 20 minutes, or until the beets are soft. Remove the lid and let any remaining water boil off. Place the beets in your Vitamix and blend on high until smooth, using your plunger to keep the beets blending.
  3. Pour the pureed beets into the mashed potatoes, sprinkle the salt over top, and mix well. Taste and add more salt, if you’d like. Add the 2 1/2 cups of flour to the bowl and mix into the beets and potatoes. Sprinkle about a 1/4 cup of flour onto your work surface. You’ll want some room for this … I find my dining table works best. Dump the gnocchi dough onto the flour and then sprinkle a little on top. Divide the dough into 4 pieces.
  4. Roll each piece into a ball, adding more flour to the surface if it becomes sticky. Then roll each piece into a log about 1 inch thick. Using a sharp knife cut the dough into 1-inch pieces.
  5. Place the gnocchi onto a parchment lined baking sheet, making sure they don’t touch each other. They will stick!
  6. Put a large pot of well-salted water on the stove to boil. Make the pesto by placing all of the pesto ingredients into your Vitamix and process on low until combined but still a little chunky.
  7. When the water comes to a boil, add the gnocchi and cook until it begins to float, about 3 minutes. Drain well then add the gnocchi back to the pot and pour a little olive oil over top. Shake the pot so the gnocchi are covered in oil.
  8. Divide the gnocchi and pesto between 4 plates and, if you’d like, sprinkle on a little extra parmesan cheese.

Optional step:

  1. If you’d like, you may fry the gnocchi after you boil it. It’s nice when one side is crispy. To fry the gnocchi, heat some olive oil in a non-stick frying pan over medium-high heat and fry on one side until it starts to brown, about 2-3 minutes.