Beetroot gnocchi over a pea purée | Recipe | Kitchen Stories

Ingredients

• 160 g red beets
• 160 g potatoes
• 200 g flour
• 1 tsp salt
• 0.5 tsp sugar
• 0.5 tsp vinegar
• 1 tbsp oil
• 200 g Frozen peas
• 1 onion
• 3 cloves garlic
• 50 ml double cream
• butter (for frying)
• 0.5 tsp dried mint
• 1 Spring onion
• Parmesan cheese