Beetroot Gnocchi (Gluten Free)

What You'll Need

• 2 Cups yellow mashed potato (400–450g raw potato)
• 150g Cooked beetroot
• 2-2.5 Cup gluten free flour
• 2 Garlic gloves, grated
• 1 Thyme spring
• 2 Tbsp nutritional yeast or 4 tbsp parmesan
• 2 Tsp vegetable paste (optional)
• 1 Cup Basil (pesto)
• ½ Cup Kale (pesto)
• 1 Cup Spinach (pesto)
• 1/3 Cup roasted pine nuts (pesto)
• ¼ Cup almonds (pesto)
• ¼ Cup olive oil (pesto)
• 3-4 Tbsp water or more olive oil (pesto)
• 2 Tsp lemon juice (pesto)
• 1/8 Tsp maple (pesto)
• 2 Tbsp nutritional yeast or parmesan (pesto)

What to Do

1. Add all pesto ingredients into a food processor or high-speed blender and blend until a chunky mixture remains. Add more olive oil or water if you would like your pesto to be less thick.
2. Cut potatoes into cubes. Place potatoes into a metal steaming basked and steam until tender. Once cooked let cool down for a few minutes. Then place into a bowl and mash with a potato masher until smooth
3. Next add beetroot into a food processor and blend until completely smooth. Combine potato mash with the blended beetroot, stir until well combined. Add half the flour, stir until well mixed, then add remaining flour, garlic, nutritional yeast/ parmesan, vegetable paste, thyme salt and pepper. Knead on floured kitchen bench until firm dough is formed. Once fully combined, roll the dough into a ball and cut into 6 equal pieces. Roll each piece into a rope and cut into 3cm gnocchi.
4. Next heat salted water in a large saucepan. Carefully add in the gnocchi in batches and let them cook for 2-3 minutes. Once gnocchi are floating, start to remove them with a slotted spoon and place them on a plate.
5. Then heat 1 tbsp of olive oil in a large pan, add the cooked gnocchi and fry until slightly crispy on the outside. Serve gnocchi with kale & basil pesto, parmesan, and toasted pine nuts.