Vegan beetroot gnocchi with walnut pesto

Vegan beetroot gnocchi with walnut pesto: potatoes, beetroot, basil, walnuts and nutritional yeast make a hearty dish with lots of flavour.

At a glance

• Serves 2
• Prep time: 25 min
• Cooking time: 15 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 12 g
• Fat: 20 g
• Carbs: 65 g

Ingredients

• 400g floury potatoes
• 150g pre-cooked beetroot
• 1 garlic clove
• 150g wholemeal spelt flour
• 50g toasted walnuts
• 2 tbsp nutritional yeast
• 3 tbsp olive oil
• 1 handful of fresh basil
• Rock salt and black pepper
• 1 pinch of nutmeg

Method

You’ll need: saucepan · stick blender · chopping board · knife · sieve

1. Cook the potatoes until soft, let them steam dry briefly, then press them through a potato ricer while still warm or mash finely. Purée the beetroot finely and chop the garlic very finely.
2. Mix the potatoes with the beetroot, wholemeal spelt flour, nutmeg, rock salt and black pepper to a soft, workable dough. Work it only briefly so the gnocchi stay tender.
3. Shape the dough into ropes on a lightly floured surface, cut into small pieces and press lightly with a fork if you like. Bring a large pan of water to a gentle simmer.
4. Add the gnocchi to the water in batches and let them cook until they rise to the surface. Lift out with a slotted spoon and drain briefly.
5. For the pesto, blend the walnuts, basil, nutritional yeast, olive oil, rock salt, black pepper and a little water if needed until fine. Season to taste and stir until creamy.

Good to know

These gnocchi are earthy, nutty and pleasantly uncomplicated. The colour is a treat straight away, while the flavour stays nicely down to earth.

Swaps

Wholemeal spelt flour → gram flour + a little oat flour (more protein and fibre; oats contain gluten unless labelled gluten-free) Pre-cooked beetroot → fresh beetroot, steamed (less processing, often a stronger flavour) 3 tbsp olive oil → 1–2 tbsp extra virgin olive oil + 1–2 tbsp aquafaba or water in the pesto (less oil, same flavour) Rock salt → iodised salt

Allergens

Contains gluten (spelt) and tree nuts (walnuts). Usually fine for children if the gnocchi are soft; in pregnancy the ingredients are commonly eaten, as long as the beetroot is handled hygienically and the pesto is freshly made.

Frequently asked questions

What's in beetroot nutritionally?

Beetroot mainly provides folate, manganese and smaller amounts of potassium. It also contains natural nitrate compounds. In this recipe, the cooked beetroot goes straight into the gnocchi dough.

What kind of fat do the walnuts add to the pesto?

Walnuts mainly contain polyunsaturated fats, including alpha-linolenic acid. They also contain some vitamin E, copper and manganese.

Is wholemeal spelt flour an option if wheat doesn't agree with you?

Not automatically. Spelt contains gluten too and isn't suitable for people with coeliac disease.

What does nutritional yeast add to this recipe?

Nutritional yeast adds a savoury, slightly cheesy flavour and, depending on the product, B vitamins. Whether it contains vitamin B12 depends on fortification – check the packet.

Can beetroot colour your urine or stools?

Yes, that can happen and is usually harmless. This so-called beeturia varies from person to person and isn't a reliable marker of nutrient status or health.

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