Pesto Stuffed Pink Gnocchi

For beet juice: in a high speed blender or food processor, add beets & just enough water to blend on high, you will need to scrape down sides to help combine. Then add purée to a fine mesh strainer/cheese cloth place over a bowl to obtain beet juice. Set aside

Pierce potatoes & bake at 400 F till fork tender 40-50min. Or airfryer 400 F till fork tender 30-40min

On work surface, put potato through a ricer or mash, spread out riced potato, wait till less hot, add seasoning, gently combine using hands/bench scraper. Give a taste, adjust

Add flour a bit at a time ,drizzle oil, gently working into a dough. Fold dough in overlapping layers to combine.Then add 1 tbl of beet juice. Combine & add more flour. Add more juice to get desired color. I used 2 tbls. Form into a ball. The dough should be soft, not sticky. If sticky add more flour. Rest 15 min

Cut into 4 equal pieces. On a well floured surface, gently roll one piece into a long rope about 1 in thick. If not stuffing gnocchi go to step 6, If stuffing gnocchi gently flatten length with a rolling pin till about 2in wide

Use piping bag with 1/4in opening, or a plastic bag/bottom corner cut, pipe pesto the length of rope in the middle leaving a boarder at top/bottom of dough. Seal by bringing the top of the dough to the bottom of dough, & pinch together the length of the rope, give a roll back & forth to ensure seal

Cut into 1in pieces. Place on parchment lined tray, repeat

On stovetop, bring salted pot of water & cook gnocchi in batches over a slow boil. The gnocchi will rise to the top in 2-3 min. Use a slotted spoon to retrieve

In a nonstick pan cook gnocchi in batches using a pat of butter on med heat. Cook 3-5 min on each side or until crisp. Serve with your favor