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Beetroot gnocchi over a pea purée | Recipe | Kitchen Stories
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Ingredients
- 160 g red beets
- 160 g potatoes
- 200 g flour
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp vinegar
- 1 tbsp oil
- 200 g Frozen peas
- 1 onion
- 3 cloves garlic
- 50 ml double cream
- butter (for frying)
- 1/2 tsp dried mint
- 1 Spring onion
- Parmesan cheese
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