I’ve made gnocchi quite a few times now, but I saw some gorgeous pictures when browsing old recipe magazines of a beetroot version.
You basically make a traditional gnocchi, but add blended roasted beetroot! I love the flavour of beetroot, but it didn’t come through very strongly (so don’t let the thought of beetroot put you off!).
400g Maris Piper potatoes (which I don’t think are the right ones for gnocchi…)
300g cooked beetroot
1 cup gluten-free oat flour
1 large egg
a pinch of nutmeg
3 tbsp coconut flour
Arrowroot flour (as much as needed for binding the dough and dusting to prevent sticking when rolling/shaping)
Cook the normal way by waiting for them to float in salted boiling water.
I topped with simple pan-fried sea bass, and made a ‘pesto’ using fresh mint, roasted hazelnuts, olive oil and avocado oil.