Recipe! Beet and Potato Gnocchi with Mint Hazelnut Pesto

Beet and Potato Gnocchi with Mint Hazelnut Pesto

Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

 

Recipe Type: Main

Serves: 4

Ingredients

7 oz cooked beets, peeled and diced

14 oz baking potatoes like russet, peeled

salt and pepper

1 tablespoon olive oil

⅓ cup + 1 tablespoon brown rice flour (or white)

⅓ cup potato starch

2 tablespoons corn starch

2 tablespoons hazelnut flour

1 egg

~~ For the pesto ~~

2 cups packed mint leaves

⅓ cup hard Italian cheese, such as Parmigiano or Pecorino

⅓ cup hazelnuts

3 cloves garlic

hazelnut oil or extra virgin olive oil

salt and pepper to taste

Instructions

Wrap the beets in foil and bake them in 375 degrees F oven until cooked, about 45 minutes or until a tester can easily be inserted. Let cool before peeling the skins off. Set aside.

Boil the potatoes until cooked, 15 to 20 minutes. Let cool before peeling the skins off.

With a ricer, mash the potatoes with the beets. If you don't have a ricer, try running them through a fine mesh sieve. Combine the mashed vegetables in a bowl.

In another bowl, combine all the flours with salt and pepper and mix thoroughly.

Add the mashed potatoes and beets, then the egg.

Mix until just combines and turn dough out to a floured work area.

Shape the dough until it forms a ball that is somewhat wet still. Do not over mix or add too much flour in.

Divide the dough in 4 pieces and roll each into a log.

Cut into small pieces and if preferred, roll on a fork or gnocchi paddle to make a design. At this point, you can freeze the prepared gnocchi for future use.

If preparing now, drop gnocchi in salted boiling water until they rise to the surface.

Scoop out and set aside on a plate.

For the pesto, put the mint, cheese, hazelnuts, and garlic in the food processor.

Pulse on high a few times until chopped, then stream the desired amount of oil through the feeder and whirl until puréed.

Season pesto with salt and pepper.

To serve, sauté the gnocchi with olive oil in a pan set to medium heat. Turn to a plate when heated and serve immediately.

Spoon pesto on top or serve it on the side.