Beetroot Gnocchi
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INGREDIENTS:
1 beetroot
1 large baking potato
1 egg
7 tbsp of plain flour
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METHOD:
Turn the oven to 180.
Add the potato and beetroot to a roasting dish and roast for 1 hour 15 minutes.
After which, remove them and leave to cool then peel them.
Chop them roughly and add them to a blender with half of the flour & egg.
Blitz until smooth. Add the flour slowly so you don’t overdo it, the texture should be stringy not wet (see story).
Flour a board and roll handfuls of the mixture into long sausages and then chop it into little cubes.
Add the cubes to a pan of boiling water.
Once the gnocchi rise to the surface, transfer them to a hot frying pan and fry for a couple of minutes until crispy.
That’s it!
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Serve!
I served them with some goats cheese & toasted seeds and Harry loved it.
My First Meals 