Name: Beetroot Gnocchi
Yield: Serves 4
Ingredients: 4 good blobs of butter; 6 tablespoons olive oil; 1 egg, lightly beaten; 12 large basil leaves; 30 g(1 oz) pine nuts, lightly toasted; grated parmesan cheese, to serve; 50 g(1¾ oz) parmesan cheese, grated; 500 g(1 lb2 oz) potatoes, scrubbed but not peeled; 1 small beetroot (about 120 g/4¼ oz), steamed and peeled; 200 g(7 oz) plain (all-purpose) flour; 2 tablespoons grated parmesan cheese

Preparation info

Serves
4

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

The beetroot here is mainly for its uplifting colour. These gnocchi are also very good with just a blob of butter on each serving and a handful of grated parmesan scattered over. The colour pales a little when the gnocchi are boiled, but then seems to win its strength back almost immediately.