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🍽️ Crispy Beetroot Gnocchi with Homemade Walnut Pesto

433 kcal · 30 min · 4 servings

Crispy Beetroot Gnocchi with Homemade Walnut Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Peel the potatoes and cut them into small cubes.
  3. 3. Place the potato cubes in a pot with salted water.
  4. 4. Bring the water to a boil and cook the potatoes covered for about 15 to 20 minutes until soft.
  5. 5. Wash the parsley and dry it thoroughly.
  6. 6. Remove the thick stems from the parsley.
  7. 7. Peel the garlic and chop it roughly.
  8. 8. Heat a pan without fat and toast the walnuts over medium heat for about 2 minutes.
  9. 9. Place the parsley, garlic, and walnuts into a tall container.
  10. 10. Add olive oil and Parmesan cheese.
  11. 11. Blend the mixture until smooth.
  12. 12. Season the pesto with salt and pepper to taste.
  13. 13. Separate the egg and use the egg white for something else.
  14. 14. Cut the beetroot into cubes.
  15. 15. Blend the beetroot finely in a tall container.
  16. 16. Drain the cooked potatoes.
  17. 17. Place the potatoes in a bowl.
  18. 18. Mash the potatoes finely using a potato masher or press.
  19. 19. Add the pureed beetroot to the potato mixture.
  20. 20. Add flour and semolina.
  21. 21. Add the egg yolk.
  22. 22. Knead everything into a smooth dough.
  23. 23. If necessary, add a little more flour so the dough does not stick.
  24. 24. Season the dough with salt and pepper.
  25. 25. Wipe out the pot in which the potatoes were cooked.
  26. 26. Fill the pot with about 5 liters of salted water.
  27. 27. Bring the water to a boil.
  28. 28. Divide the dough into three equal portions.
  29. 29. Work on a floured surface.
  30. 30. Shape each portion into a roll with a diameter of about 2 centimeters.
  31. 31. Cut the rolls into pieces about 2 centimeters long.
  32. 32. Dip a fork into flour.
  33. 33. Press the gnocchi lightly with the fork.
  34. 34. Add the gnocchi in batches to the boiling salted water.
  35. 35. Cook the gnocchi for about 4 to 5 minutes.
  36. 36. Remove the gnocchi as soon as they float to the surface.
  37. 37. Avoid vigorous bubbling of the water.
  38. 38. Lift the gnocchi out of the water with a slotted spoon.
  39. 39. Let the gnocchi drain in a sieve.
  40. 40. Heat butter in a pan over high heat.
  41. 41. Fry the gnocchi carefully for about 3 minutes.
  42. 42. Mix the gnocchi with the walnut pesto.
  43. 43. Plate the gnocchi on dishes.
  44. 44. Enjoy your meal!

Nutrition per serving