Red Beet Gnocchi Recipe

Recipe from Matthew Kenney - M.A.K.E.

Ingredients:

Gnocchi

• 6 cups beet, peeled and chopped
• 6 cups jicama, peeled and chopped
• 8 cups cashews
• 8 tablespoons nutritional yeast
• 8 tablespoon olive oil
• 1 teaspoon sea salt

Pesto

• 1 cup hazelnuts
• 2 cups Parsley
• 1 cup watercress
• 1/2 teaspoon sea salt
• 1 cup olive oill

Meyer Lemon Crema

• 2 cups cashews, soaked
• 1 cup water
• 2 tablespoons MEYER lemon juice
• 1 tablespoon agave nectar
• 1 tablespoon tamaril
• 1/2 teaspoon sea salt

Instructions

1. Gnocchi: Pulse the beet and the jicama in the robo-coupe until it is smooth. Strain any excess water from the pulp. Blend the pulp with the remaining ingredients until smooth. Form into 1.5-inch gnocchi shapes and dehydrate at 120 degrees for 6 hours.


2. Pesto: Process all of the ingredients except for the olive oil until it is in small pieces. Slowly add the oil in while the processor is in motion. You want the consistency to be small pieces of nuts with enough oil to cover.


3. Meyer Lemon Crema: Blend all ingredients in a vita-mix until smooth and creamy.



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