Beet & Potato Gnocchi With Kale Pesto Tarifi

Malzemeler

• Pulp Leftover From Juicing 2 Medium Sized Beets - About 1 Cup Beet Pulp (No Juicer? See Notes Above), 2 Pounds Russet Potatoes, Scrubbed, 2 Egg Yolks, 2/3 Cup Grated Parmesan or Pecorino Romano Cheese, 1 1/2 Cups All-purpose Flour Plus Extra, 1/2 Teaspoon Salt. Sauce: 2 Cups Chopped Kale, 1 Garlic Clove, 1/2 Cup Walnuts, 1/3 Cup Grated Parmesan or Pecorino Romano Cheese, 1 Teaspoon Lemon Juice, 1/3 Cup Extra Virgin Olive Oil, Salt & Pepper. To Serve: Grated Parmesan or Pecorino Romano Cheese

Hazırlanışı

1. Preheat oven to 325 degrees F. Spread the beet pulp over a parchment lined baking sheet and bake for 20 minutes, turning it over two or three times until dry but not browned. Cool the beet pulp. Turn the oven up to 375 degrees F. and bake the potatoes until they are fork tender, about 40 minutes. Cool the potatoes until they are just warm. Use a spoon to scoop out the potato pulp, and push the mixture through a potato ricer and into a bowl. Add the beet pulp, egg yolks, grated cheese, 1 cup of flour, and salt. Stir together the mixture, and as soon as it comes together, dump it onto a lightly floured surface. Knead the dough with your hands, just until it comes together, adding in extra flour as needed to prevent the dough from being too sticky. Divide the dough into four pieces. Take one piece of dough and roll it into a long tube about 1 1/2 inches thick, dusting with flour as needed to prevent sticking. Cut the dough into 1 inch pieces and place on a lightly floured foil lined baking sheets. Continue to roll and cut the remaining dough, then refrigerate the sheets until needed. To make the pesto, place the kale and garlic in a food processor, and pulse until finely chopped. Add the walnuts, cheese, and lemon juice, and pulse until blended. Drizzle the oil into the bowl, processing until the mixture was fairly smooth but still has texture. Season with salt and pepper. Bring a large pot of lightly salted water to a boil, then drop in the gnocchi. As soon as the gnocchi rise to the top, (2 to 3 minutes) remove from the heat, and drain. Return the gnocchi to the pot, and add a scoop of the pesto. Carefully turn the pot with the gnocchi to coat with sauce. Spoon the gnocchi into individual bowls, with a spoonful of the pesto on top. Offer additional cheese at the table.

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