Gnocchi in Beet-Feta Sauce

Yield: 4 servings
Prep time: 40 minutes
Level: Easy

Ingredients:

• 1 large beet, peeled and roasted
• 2 ounces pecan nuts, shelled
• 5 stems fresh basil
• 1/2 teaspoon black pepper
• 1 clove garlic
• 3.5 ounces Tnuva Light Feta cheese
• 1 ounce Parmesan cheese, grated
• 1 pound vacuum-packed gnocchi

Instructions

1. Bake the beet: Preheat oven to 400°F. Wrap the beet in silver foil and bake for about an hour and a half. Prick with a fork near the end of baking to check that it is soft.
2. Prepare the sauce: Place roasted beet, pecans, basil, pepper and garlic in food processor. Blend until smooth. Transfer mixture to a saucepan and add the feta and Parmesan. Heat for about 2 minutes until the cheeses are melted.
3. Cook gnocchi according to package directions. Add the cooked gnocchi to the saucepan and mix well. Place on a serving plate and garnish with additional feta and fresh basil.