This is a super fun recipe to make! It's one I've had my eye on for about 3 years via Pinterest. You can find the original recipe here. As per usual I modified it slightly buy using less oil and adding some nutritional yeast to the gnocchi dough. My lovely friend Jesse from Earth Mamma came over to assist and take some photos for me. Get ready for some beet stained hands and quite possibly clothes too if your anything like me!
- 4 medium sized beets scrubbed
- olive oil to drizzle and fry
- salt and pepper
- 1 cup brown rice flour
- ¼ – ½ cup chickpea flour
- 3 tbsp nutrional yeast
- ½ teaspoon salt
- fresh ground black pepper
- extra flour for dusting
roast your beets
- Pre-heat the oven to 400°
- Place the scrubbed beets on a large piece of parchment paper, drizzle with olive oil, and season with some salt and pepper. Close the parchment paper tight by twisting the sides and place it on a small baking sheet. Bake for 40 minutes to an hour, until the beets are tender. Pearce with a fork to test.
walnut lemon pesto
- 1 cup of fresh basil, tightly packed
- 1 clove of garlic, sliced
- ½ cup of walnuts
- zest of a Meyer lemon
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1/4 cup nutritional yeast
- Pinch of red pepper flakes (optional)
- Freshly ground black pepper (to taste)
- 2 tbsp extra virgin olive oil
While the beets are roasting, make your pesto.
Place all of the ingredients in a food processor and pulse several times. While the food processor is running, add the olive oil in a slow stream. You can add as much or as little oil as you like. I used less then the original recipe called for.
Put your pesto in a separate bowl, cover, and set aside until you’re ready to serve. Clean out your food processor because you will need it to make your gnocchi dough!
how to make the gnocchi:
- When the beets are done, allow them to cool slightly and then peel off the skin. If you are using organic beets, you do not have to remove all of the skin, but I like to get rid of the gritty parts. Place the beets into a food processor and pulse several times until you have a smooth puree.
- Then add the salt, pepper, nutritional yeast and flour. Add the flour a little at a time until you have achieve a doughy consistency. The dough should be soft but not too sticky. Keep adding flour until it is not so sticky; however, the goal is to use as little flour as possible.
- Bring a small pot of water to a boil. This will be used to test your gnocchi before making a full batch.
- Pinch off a small piece and roll it lightly in flour. Drop it into the boiling water. When it starts to float (after about three to five minutes) cook it for 30 seconds more. If it fell apart in the pot or it is falling apart, add more flour into the dough. If it didn't work the first time, keep on testing until you have it right.
- Once you get the consistency correct, place a few pieces of parchment on a flat surface (to keep the beets from staining the counter) and divide the dough into four portions. Make sure the parchment covered surface is well floured, and roll each portion out into a snake that is about a ½-inch thick. Using a knife or a metal spatula, cut the dough into ¾-inch bites.
- Lightly flour a baking sheet and move the gnocchi over to the tray when they are done. Let them dry for an hour or refrigerate them for up to one day.
Once your gnocchi is finished and boiled, toss into a frying pan with a little bit of olive or coconut oil to fry. Garnish with your pesto and whatever else you fancy and enjoy!