Beet Gnocchi with Arugula Basil Pesto

Directions

1. For the pesto: 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 arugula, 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 the 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 gnocchi 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 gnocchi 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.