Beetroot gnocchi over a pea purée

Step 1/8

• 80 g red beets
• 80 g potatoes

Wash & peel the red beet and the potatoes. Wrap separately in aluminium foil with some oil and bake at 200 C (390 F) for ~40 min until fully cooked

Step 2/8

• 100 g flour
• ½ tsp salt
• ¼ tsp sugar
• ¼ tsp vinegar
• ½ tbsp oil

• potato masher

Mash the beet and the potatoes together and gradually add the flour until dough combines. Split into 4-6 pieces and coat each with flour. Each piece is rolled into a strip with your hands and cut into even bite-size pieces (forming the gnocchi)

Step 3/8

Bring water with some oil and salt in it to a boil. Add the gnocchi a few at a time. Wait for them to float and then boil for a further 30sec - 1 min. When ready, put in a bowl and coat with some oil to stay shiny

Step 4/8

• ½ onion
• 1½ cloves garlic
• butter (for frying)

Mince the garlic and dice the onion. Melt butter into a pan over medium heat and cook the garlic and the onion for a few minutes.

Step 5/8

• 100 g Frozen peas

Add the frozen peas to the pan, cover and let cook over low-medium heat for 20min, or until peas can be mashed with a fork.

Step 6/8

• blender
• Fine-mesh Strainer

Take the pan off the heat. Using a hand blender, blend the peas, onions and garlic into the pan. then use a fine-mesh strainer to strain the mixture into a bowl, getting rid of any unblended bits. Return mixture to the pan.

Step 7/8

• 25 ml double cream
• ¼ tsp dried mint

Over medium heat add double cream, dried mint, salt and pepper to taste. Bring to a gentle boil and its ready.

Step 8/8

• ½ Spring onion
• Parmesan cheese

Plate the purée and add the gnocchi on top. Sprinkle with some chopped spring onions and some parmesan

Enjoy your meal!