Beet Gnocchi, Goats Cheese, Kale Pesto & Pinenuts

Our tenth food and wine pairing in this series celebrates the month of Merlot in November with the Damsel of the Barossa Merlot 2020 matched with this oh so delicious dish, Beet Gnocchi, Goats Cheese, Kale Pesto & Pinenuts recipe pairing by another_food_blogger.

With blueberry, cola nut, mineral salts, green hardy herbs such as sage and rosemary and mushrooms on the nose followed with the fresh and bright flavours of blueberries, herbs and fine tannins on the palate, our Merlot is a delectable match to the sweet and salty in the gnocchi.



Beet Gnocchi, Goats Cheese, Kale Pesto & Pinenuts

Serves 4ppl

Prep = 30 minutes Cook = 45 minutes



750g potatoes

250g beets

1.5-2 cups flour


1 egg yolk


75 g kale

1 clove garlic

2 tbsp pinenuts

15 g grated parmesan

2 tbsp lemon juice

130-150ml olive oil


2 tbsp pinenuts – toasted

100g goats cheese

1 knob butter



  1. Wash the beets and potatoes
  2. Prick all over with a knife/fork
  3. Microwave potatoes for 10-20 minutes size depending (make the pesto)
  4. Microwave beets with about 1 inch of water for 10-20 minutes size depending
  5. As the beets are cooking peel the potatoes, dice and mash using a potato ricer
  6. Allow the beets to cool a little, peel and blend in food processor with egg yolk and salt until smooth
  7. In a large bowl, combine the potatoes and beet mixture and gradually add the flour ½ cup at a time
  8. Once the dough isn’t too sticky then pour out onto a well-floured surface, knead until smooth but be careful not to overwork it as the gluten will make the gnocchi dense and chewy
  9. Divide the ball into 4 pieces and roll each piece out into a log about 1/2 – 3/4 “ thick
  10. Slice the gnocchi into ¾ – 1” pieces and toss in flour to stop them from sticking


  1. Toast the pinenuts in a dry frying pan until golden – careful as they will burn quickly
  2. Place all ingredients in a food processor (except oil) and blend
  3. Gradually add the oil until it’s the consistency you want it to be
  4. Store in the fridge until ready to use

Cooking Gnocchi

  1. Boil the gnocchi in heavily salted water for about 3 minutes or until gnocchi is floating
  2. In a frying pan heat up some butter and allow to cook for about 30 seconds on medium heat – the butter will brown and have a nutty taste
  3. Add cooked gnocchi and toss in butter for 1 minute
  4. Add some pesto and toss the gnocchi in pesto
  5. Serve with a smear of pesto on the plate, more toasted pinenuts and some goat cheese


Essential Tools

  • Chef knives
  • Chopping board
  • Measuring/weighing utensils
  • Potato ricer
  • Blender
  • Frying pan
  • Microwave
  • Saucepan


  • If you don’t have a microwave you can roast the beets and potatoes in the oven – this typically takes about 45mins – 1 hour to do
  • The pesto will keep for 3-4 days in the fridge but the colour will deteriote overtime
  • You can just toss the gnocchi in pesto after boiling them if you don’t want to fry them
  • Gnocchi is best used within a couple hours of making it. Alternatively, you can freeze them by lying them on a baking tray and place in freezer.  Once frozen, you can transfer to a ziplock bag.  Cooking will take a few minutes longer when frozen

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