Vegan Beet Gnocchi

Ingredients

• Beets

  Raw

  1 beet or 82g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Semolina

  Enriched

  5 tbsp or 52g

• Salt

  Table

  ½ tsp or 3g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  3 tbsp or 26g

• Arugula

  Raw

  1 ½ cup or 30g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Roast the sunflower seeds in a pan over medium heat without oil, stirring frequently for a minute or two until golden. Set aside.
2. Roughly chop the arugula and garlic. Blend arugula, lemon juice, salt, pepper, olive oil, and roasted sunflower seeds until smooth to make the pesto. Set aside.
3. Bake the beet with its skin on at 392°F for about 60 minutes, depending on size. Meanwhile, boil peeled potatoes until soft.
4. Once the beet is cool enough to handle, peel it and puree using a blender or immersion blender.
5. Mash the potatoes and mix them with the pureed beet.
6. In a bowl, combine flour and semolina with the beet-potato mixture. Knead to form a smooth dough, adding more flour if necessary. The dough should be slightly sticky.
7. On a floured surface, roll the dough into long ropes and cut into even pieces. Dust with flour and optionally shape with a fork.
8. Bring a large pot of salted water to a boil, then reduce to a simmer. Cook a few gnocchi at a time for about three minutes until they float. Remove with a slotted spoon.
9. Serve the gnocchi on a plate, drizzled with the prepared pesto. Enjoy!