Vegan beet gnocchi in pistachio and lemon pesto recipe

Vegan Beets Gnocchi in Lemon and Pistachios Pesto

Beets gnocchi with pistachio and lemon pesto
Oh I just love this one. Look how colorful and fun it looks!
I love foods that are fun to look at, fun to make and of course, fun to eat.
Usually I love my gnocchi to be served with a creamy sauce (if you prefer creamy check out my notes), but this time I actually prefer the lightness of this refreshing mint pesto.  
Purple Wildflour Vegan Bakery

Beets are loaded with vitamins and minerals and low in calories and fat. They also contain inorganic nitrates and pigments, both of which have a number of health benefits. Also, beets are a good source of fiber, which is beneficial for digestive health.

Pistachios are a great source of healthy fats, fiber, protein, antioxidants, and various nutrients, including vitamin B6 and thiamine. Plus, hey are absolutely delicious.

Mint is so refreshing and fun to add to you dishes. I love the smell, the looks and the flavor of fresh mint leaves. Mint is a particularly good source of vitamin A and antioxidants.

Purple Wildflour Vegan Bakery

 Whenever I go in the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

This recipe is so colorful and such a unique combination of flavors, the different textures and flavors is what makes this one so fun. I think the song that best fits this recipe is Colours by Calvin HarrisPurple Wildflour Vegan Bakery

Let's start:

Prep time: 75 min.
Cooking time #1: 60 min.
Cooking time #2: 10 min.
Difficulty: medium Servings: 8 ppl
Beets gnocchi with pistachio and lemon pesto Purple Wildflour Vegan Bakery


Beets gnocchi:

Pistachio and lemon pesto:  
  1. Prepare the beets: Wash the beets well, don't remove the peel. Cook the beets in boiling water with a little salt until the beets are very soft. (Peeling the beets in advance will cause the beets to lose more of their color)
  2. Let the beets cool down completely, remove the peels and mash it thoroughly using a masher or a fork or an electric mixer with the paddle.
  3. Transfer the mashed beets into the mixing bowl, add the rest of the ingredients and knead with your hand until you get a well combined dough. If the dough is a little wet, add a little bit more flour.
  4. Transfer the dough onto a lightly floured surface, cut the dough to 8 different pieces. Roll each piece into a long cylinder shape. Using a sharp knife, cut inch sized pieces and place on a tray lined with baking paper.
  5. You can shape the pieces into a specific shape if you'd like/ you can mark the top of the pieces by pressing on it with a wet fork.
  6. Boil a pot of water. Cook the gnocchi pieces in the boiling water. The gnocchi is ready when it starts to float.
  7. Remove the gnocchi and place in a bowl with a little bit of oil to prevent the gnocchi from sticking together.
  8. Prepare the pesto: Place all of the pesto ingredients in the food processor and blend well until smooth. 
  9. Taste the pesto sauce and fix seasoning according to taste.
  10. Pour the pesto on top of the gnocchi and mix.
  11. Garnish with roasted whole pistachios and mint leaves.
  12. Enjoy!



  1. The gnocchi can be made in advance and frozen or kept in the refrigerator until ready to be cooked. Place the gnocchi pieces dusted with flour on top of a baking paper in a sealable container. Pack the pieces with baking paper sheets between layers.
  2. If you like the sauce more creamy, you can add non-dairy cream to the pesto sauce.
  3. The pesto recipe is so good, you can literally use it as a spread or a base for other sauces.
Purple Wildflour Vegan Bakery
Beets gnocchi with pistachio and lemon pesto
Purple Wildflour Vegan Bakery

Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour

Let me know what you think of the recipe in the comments section :)
Purple Wildflour Vegan Bakery

Beets gnocchi with pistachio and lemon pesto
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