Beet Gnochi with Rucola Basil Pesto

Beet Gnochi with Rucola Basil Pesto

BY: Samanta Aniston Naturally Feeling the beautiful color of rucola-basil pesto naturally bright green  in an equally,beets in these gnocchi tossed.

PREPERATION TIME:  27 min  COOKIN TIME:  30 min  SERVINGS:  4   Ingredients:

• 3 cloves garlic, peeled
• 3/4 to 1 cup extra virgin olive oil
• 3 oz. Parmesan cheese, cut into 1-inch cubes (freshly shredded is fine)
• 1/4 tsp pepper (or lemon pepper)
• 1-1/2 cups arugula
• 1-1/2 tsp salt
• 1/2 cup fresh basil leaves
• 1/4 cup shelled and roasted pistachios
• BEET GNOCCHI
• 2-1/2 to 3 cups all-purpose flour
• 2 lb. Russet potatoes
• 1 tsp salt
• 1 egg
• 1 lb. beets, peeled and cut into 1/2-inch cubes

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Notes

If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook Gnochi with Rucola Pesto, proceed with directions, although they may take a tiny bit longer to cook , you might also like this Sweet Potato, Ricotta and Spinach Cannelloni.



Instructions: 

[##eye## How to make the perfect Sweet Potato, Ricotta and Spinach Cannelloni Recipe]

1. In the bowl of a food processor, add garlic.Turn on and add cheese through the feed tube.Continue processing until cheese is finely chopped.
2. Add RUCOLA, basil, pistachios, salt and pepper.
   Process 2-3 seconds, then gradually add olive oil through the feed tube. Continue processing until thoroughly combined.
3. Pour into an air-tight container, and top with a small amount of olive oil. Store in the refrigerator until ready to use.
4. For the gnocchi: Preheat the oven to 425 degrees.Pierce the potatoes with a fork. Bake until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
5. While the potatoes are baking, prepare the beets. Place beets in a pot with 2 cups water and bring it to a boil over high heat.Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain and blend beets in blender or food processor until smooth.
6. When potatoes are done, cut in half, scoop the flesh into a large bowl, and mash. Add the beets, egg, and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
7. If desired, roll the Beet Gnochi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.
8. Bring a large pot of salted water to a boil over high heat. Add the Beet Gnochi with Basil Pesto in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking
9. Toss in arugula pesto and serve.