Beetroot gnocchi with a basil kale pesto

Recipe

Gnocchi
500 g potatoes
100 g beets
1-1.7 dl of gluten-free flour blend
Salt
1 egg yolk

Pesto
80 g kale
2 cloves garlic
2 tbsp pine nuts
A handful of basil leaves
100 g Parmesan cheese (or to taste)
2 tbsp lemon juice
140 ml olive oil

For finishing:
2 tbsp pine nuts – toasted
100 g goat cheese
Butter

Gnocchi
Cook the potatoes and beets until fully tender. Peel the cooked potatoes, dice them, and mash them using a potato ricer. Let the beets cool slightly, peel them, and blend them with the egg yolk and salt until smooth. In a large bowl, combine the potato mash and beet puree. Gradually add the flour (1/2 dl at a time) until the dough is no longer sticky. Lightly knead on a floured surface, but be careful not to overwork it. Divide the dough into four pieces and roll each piece into a log about 1-2 cm thick. Cut the gnocchi into 2-3 cm pieces and dust them with flour to prevent sticking. Use a gnocchi board (rigagnocchia) to roll the gnocchi and give them the classic ridged shape.

Pesto
Toast the pine nuts in a dry skillet until golden brown (watch carefully as they can burn quickly). Blend all pesto ingredients (except oil) in a food processor until smooth. Gradually add the oil until the pesto reaches your desired consistency. Store the pesto in the refrigerator until ready to use.

Cooking and Serving the Gnocchi
Boil the gnocchi in well-salted water for about 2-4 minutes or until they float to the surface. Heat some butter in a pan over medium heat for about 30 seconds, until the butter turns golden brown. Add the cooked gnocchi to the pan and sauté in the butter for about 1 minute. Add the pesto to the pan and toss with the gnocchi. Serve with a smear of pesto on the plate, toasted pine nuts, and goat cheese.