Purple gnocchi with punchy pesto | Arla
Ingredients 4 servings For the beetroot gnocchi - Beetroots washed, topped, and tailed - 150g - Floury potatoes with skins on such as Maris Piper or King
Ingredients
- Beetroots washed, topped, and tailed - 150g
- Floury potatoes with skins on such as Maris Piper or King Edwards - 400g
- Plain flour, plus extra for dusting - 150g
- Olive oil - 2 tbsp
- Bunch spring onion - 1
- Frozen peas - 150g
- Small bunch of mint, finely chopped
- Small bunch of dill, finely chopped
- Small bunch of flat leaf fresh parsley, finely chopped
- Soft White Cheese - 150g
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