Beetroot Gnocchi with Rocket Walnut Pesto | Biog
Recipe and photo: Liz Sinner - vegelizous Peel and cut the potatoes into dices. Boil them for 10-15 minutes until tender. Drain and let them cool…
Ingredients
- 500 g organic potatoes
- 300 g BIOG organic pre-cooked beetroot
- 200 g BIOG organic wheat flour 550
- 1 BIOG organic egg
- BIOG organic coloured pepper
- BIOG organic nutmeg, ground
- salt
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