Chard Gnocchi With Beetroot 'Pesto'
A gloriously colourful dish that full of delicious, nutritious ingredients too. Try this chard gnocchi with beetroot pesto recipe today.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.houseandgarden.co.za.
Ingredients
- 800g-1kg chard, well washed, to give 450g green leaves
- 500g ricotta, drained in a sieve for 20 minutes
- 120g Parmesan, grated
- 2 medium eggs
- Good pinch of sea salt, plus extra for cooking
- 2-6 tablespoons plain flour, plus extra for shaping
- 4 medium beetroot (about 400g), scrubbed
- 30g flat-leaf parsley
- 6 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 45g walnut kernels, finely chopped and toasted
- Extra-virgin olive oil
- Freshly grated Parmesan
- Peppery baby-leaf salad
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