Illustration depicting a plethora of fresh cooking ingredients

Cook's Pantry Beet Gnocchi

Prep time: 25 mins |Cook time: 35 mins |Total time: 60 mins |Serves: 6-8 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Cook's Pantry Beet Gnocchi

Prep time: 25 mins |Cook time: 35 mins |Total time: 60 mins |Serves: 6-8 |

Cook's Pantry Beet Gnocchi

INGREDIENTS

For the Dough:

  • 1 lb Russet Potatoes
  • 2-3 Cooks Pantry Whole Beets 3 tbsp of beet juice from the jar
  • 2 Cups of GF flour
  • ½ Cup of Cornmeal/Semolina
  • 2 eggs

For the Arugula Pesto:

  • 2 Cups of fresh arugula
  • 4 tbsp toasted pine nuts
  • 1.5 tbsp lemon juice
  • ½ tsp salt
  • ½ cup olive oil + 1 tbsp
  • Pepper to taste

DIRECTIONS

  1. Pour 1 tbsp of olive oil into a skillet over medium heat, add 4 tbsp of pine nuts and toast until they become lightly browned. Remove from heat.
  2. In a Vitamix, blender, or bullet, add arugula, pine nuts, lemon juice, salt, olive oil, and pepper. Mix on low. *vigorously blending olive oil gives it a slightly bitter taste. Go slow.
  3. Set pesto aside.
  4. Peel two large russet potatoes, cut into 1-inch pieces and boil until you can mash pieces easily.
  5. Drain potatoes and add to a bowl. Drizzle 2 tbsp of beet juice and mash until smooth.
  6. Add whole beets to Vitamix or blender with 1 tbsp of juice and blend until smooth. Add to mashed potatoes.
  7. Add 1 cup of flour and .5 cup of semolina plus one egg. Begin to fold flour and egg into potato mixture. Add another egg and continue to fold until dough forms. *Dough will be slightly sticky.
  8. Flour your surface with remaining cup of flour and knead your dough a bit more. Cut dough into 6-7 large sections, and roll out each section like a skinny hot dog. Cut each smaller section into small bite size pieces and roll slightly in your finger. Lightly press a fork into each piece for a pattern look.
  9. Continue this process until you have run out of dough. Place all your gnocchi pieces on a tray and boil water.
  10. Boil only a few pieces at a time, as they may stick together. Each piece only needs a minute or two of boiling. They are ready when they rise to the top and float.

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