Beetroot gnocchi & spinach pesto
100g Spinach leaves, stems removed and blanched in boiling water, drained
1 cup basil leaves
40g pine nuts, toasted
2 cloves garlic, crushed
Sea salt and cracked black pepper
35g parmesan, finely grated plus extra to serve
125ml extra virgin olive oil
440g fresh beetroot, trimmed
500g rock salt for baking
600g starchy potatoes
40g parmesan, finely grated
160g plain strong flour 00
2 organic egg yolks
sea salt and cracked black pepper
- To make the beetroot gnocchi, preheat the oven to 180C. Place the beetroot on a baking tray filled with rock salt and bake for 30 minutes.
- Add the potatoes to the tray and bake a further 1 hour or until soft and the skins crisp.
- Allow to cool slightly. Peel the beet, place in a food processor and blend until smooth.
- Cut the potatoes in half, scoop out the flesh and place into a bowl, mash until smooth.
- Add the beetroot, parmesan, flour, salt and pepper and egg yolks and mix to combine.
- Knead on a lightly floured board for 1 minute (at this stage you may need to add a little more flour if the mixture is too wet).
- Roll the dough into a 40cm long rope. With a flour coated knife cut 1cm long pieces. Set aside on a lightly floured tray.
- Place the cooked spinach, basil, pine nuts, garlic, salt and pepper in a food processor, blend until roughly chopped. Add the parmesan and olive oil and stir to combine.
- Cook the gnocchi in small batches. In a large saucepan of salted, boiling water with a tbs of olive oil (to prevent gnocchi sticking together) for 3-4 minutes or until firm and floating on the surface. Take out with a slotted spoon and place gently aside.
- Meanwhile heat a non stick frying pan over a medium heat, add the pesto sauce. When warm, add the gnocchi and gently coat with the sauce.
- To serve, top with freshly grated parmesan & cracked black pepper.
Note : I prefer this gnocchi to be cooked and served straight away as it doesn’t hold its shape, if placed in the fridge.