Straight from One Green Planet | Serves: 4 | Time: ~1.5 hours
1 small #beet (about 5 ounces)
1 pound of potatoes
1 cup all-purpose flour
1/4 cup plus 1 tablespoon semolina
1/2 teaspoon salt
Bake the beet with the skin on for about 60 minutes (depends on the size) at 392°F.
While the beet is baking, bring water to a boil and cook the peeled potatoes until soft.
Let the beet cool off slightly, then peel with your fingers and puree in a blender or with an immersion blender.
Mash the potatoes and mix in the pureed beet.
Add flour and semolina and knead with your hands to form a smooth dough. You might have to add more flour but keep in mind that the dough will be a little bit sticky and that’s alright.
On a floured surface roll the dough into long “sausages.” Cut those into even pieces and powder them with some more flour. Then add the pattern with a fork (optional).
Bring water to a boil in a big pot and add some salt. Bring the water back to a simmer and cook only a few gnocchi at a time to make sure they won’t stick to each other. After about three minutes, they will swim at the top and are done. Retrieve with a skimmer.
What I ate and drank today (2/18/2018):
100+ oz of water
Coconut curry ramen
Beet and carrot gnocchi
~2 miles of walking