Beetroot Gnocchi

We’ve been looking for more ways to use up the glut of beetroot we have had this year and someone suggested adding some to gnocchi, which was a good idea as we have quite a lot of potatoes from the allotment to go through as well!

We also thought that it would be a good idea to make a pesto out of the mass of parsley we have at the allotment, using up our own home grown produce. I though toasted walnuts would be nice with it.

This is the first iteration of the gnocchi and I thought that I wouldn’t go too heavy on the beetroot to begin with.

This makes enough for four people but the gnocchi is freezable if done before cooking, open freeze on a baking tray and then transfer to a bag until you need them.

gnocchi ingredients

• 750g potatoes
• 250g beetroot
• 1 egg yolk
• ½ teaspoon salt
• 180g plain flour

pesto ingredients

• 120g chopped flat-leaf parsley
• 120g chopped walnuts, toasted
• 3 cloves garlic
• 50g grated parmesan
• olive oil

Pesto

making the pesto

• Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.
• While the machine is running, drizzle in the olive oil just long enough to incorporate the oil, about 20 to 30 seconds.
• Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.

making the gnocchi

• Wash and peel the beetroot, cut into 1cm cubes and microwave for 10 minutes with some water, make sure to cover!
• Wash and peel the potatoes, cut into chunks and cook in boiling salted water until ready. Then mash until smooth and transfer to a big bowl.
• In a food processor blitz the beetroot, salt, and egg yolk into a smooth consistency (don’t worry about little chunks) then combine with the potato.
• Gradually add the flour to the mixture until it is just not sticky, turn out onto a floured surface and knead until smooth but don’t overwork.
• Divide the ball into 4 pieces and roll each piece out into a log about 1/2 – 3/4 “ thick.
• Slice the gnocchi into ¾ – 1” pieces rolling into small balls, then toss in flour to stop them from sticking.
• Put on a baking tray and into the fridge until your ready to cook them.
• Boil the gnocchi in heavily salted water for about 3 minutes or until gnocchi is floating
• In another pan put half the pesto and warm gently, adding the gnocchi when they’re ready using a slotted spoon and turn until covered, a little of the cooking water helps loosen the sauce.

We had this with a massive leaf salad, tomatoes and cucumber.