Vegan Beet Gnocchi
1 serving of vegan beet gnocchi contains 348 Calories. The macronutrient breakdown is 40% carbs, 52% fat, and 7% protein. This is a good source of fiber (18% of your Daily Value), potassium (11% of your Daily Value), and vitamin b6 (28% of your Daily Value).
- Makes
- 6 servings
- Prep Time
- 15 minutes
- Cook Time
- 60 minutes
Ingredients
Directions
- To make the arugula pesto for the gnocchi: Roast sunflower seeds without oil in a pan over medium heat, but be careful not to burn them. Will take a minute or two, stirring frequently. Set aside when done.
- Wash and roughly chop the arugula, as well as the garlic. Add arugula, lemon juice, salt, pepper, oil, and sunflower seeds all ingredients to a blender and blend until smooth. Set aside.
- To make the gnocchi: Bake the beet with the skin on for about 60 minutes (depends on the size) at 392°F. While the beet is baking, bring water to a boil and cook the peeled potatoes until soft.
- Let the beet cool off slightly, then peel with your fingers and puree in a blender or with an immersion blender.
- Mash the potatoes and mix in the pureed beet.
- In a bowl, add flour and semolina to the beet-potato mix and knead with your hands to form 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.
- 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 gnocchi pattern with a fork (optional).
- 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 gnocchi at a time to make sure they won’t stick to each other. After about three minutes, they will swim at the top and are done. Retrieve with a skimmer.
- Drape gnocchi on a plate and drizzle with pesto. Enjoy!
Nutrition Facts
For 1 serving of vegan beet gnocchi (145g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 348 | |
| Fats | 21g | 27% |
| Saturated fats | 3g | 14% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 405mg | 18% |
| Carbs | 36g | 13% |
| Net carbs | 31g | |
| Fiber | 5g | 18% |
| Sugar | 2g | |
| Protein | 6g | |
| Calcium | 33mg | 3% |
| Iron | 2mg | 27% |
| Potassium | 495mg | 11% |
| Vitamin D | 0μg | 0% |
| Vitamins and Minerals | ||
| Alpha carotene | 0μg | |
| Beta carotene | 76μg | |
| Caffeine | 0mg | |
| Choline | 19mg | 3% |
| Copper | 0.3mg | 31% |
| Fluoride | 0μg | |
| Folate (B9) | 67μg | 17% |
| Lycopene | 0μg | |
| Magnesium | 59mg | 14% |
| Manganese | 1mg | 49% |
| Niacin | 3mg | 16% |
| Pantothenic acid | 1mg | 14% |
| Phosphorus | 184mg | 26% |
| Retinol | 0μg | |
| Riboflavin (B2) | 0.1mg | 9% |
| Selenium | 24μg | 44% |
| Theobromine | 0mg | |
| Thiamine | 0.2mg | 19% |
| Vitamin A IU | 127IU | |
| Vitamin A | 6μg | 1% |
| Vitamin B12 | 0μg | 0% |
| Vitamin B6 | 0.4mg | 28% |
| Vitamin C | 17mg | 19% |
| Vitamin D IU | 0IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 4mg | 26% |
| Vitamin K | 18μg | 15% |
| Zinc | 1mg | 10% |
| Sugars | ||
| Sugar | 2g | |
| Sucrose | 0.2g | |
| Glucose | 0.3g | |
| Fructose | 0.2g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 23g | |
| Fats | ||
| Saturated fats | 3g | 14% |
| Monounsaturated fats | 14g | |
| Polyunsaturated fats | 4g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.2g | |
| Arginine | 0.3g | |
| Aspartic acid | 1g | |
| Cystine | 0.1g | |
| Glutamic acid | 2g | |
| Glycine | 0.2g | |
| Histidine | 0.2g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0.2g | |
| Leucine | 0.4g | |
| Lysine | 0.2g | |
| Methionine | 0.1g | |
| Phenylalanine | 0.3g | |
| Proline | 1g | |
| Serine | 0.3g | |
| Threonine | 0.2g | |
| Tryptophan | 0.1g | |
| Tyrosine | 0.1g | |
| Valine | 0.3g | |
