Pretty Beet Gnocchi with Pistachio Arugula Pesto

This easy to make Beet Gnocchi is as pretty as it gets. The little red clouds get nestled in some delicious arugula pesto and sprinkled with pistachios.

2 lbs. Russet potatoes (about 3 medium)
1 lb. beets (about 4 medium)
½ teaspoon sea salt, or more to taste
2½ cups all-purpose flour + more to dust
Olive oil, for the pot

Basil Arugula Pesto:
¼ cup pistachios
2 cups arugula
½ cup basil
¼ cup olive oil
¼ cup Parmesan cheese (omit for vegan)
Juice from ½ lemon
1 garlic clove

View the full recipe at The Endless Meal →