Cheat’s Beetroot Gnocchi Recipe
- Serves 2
- 25 mins to prepare and 10 mins to cook
- 333 calories / serving
Ingredients
- 70g Wicked Kitchen pink beetroot pesto
- 45g Stockwell & Co. instant mash
- 90g plain flour
- 10g flat leaf parsley, chopped
- 220g Redmere Farms green beans
Directions
- In a saucepan, combine the Wicked Kitchen pink beetroot pesto and 60ml water. Bring to a boil, then remove from the heat and whisk in the instant mash; season with salt and pepper. Mix well, then whisk in the ordinary flour until you have a dense mash. With your hands, form a dough, then roll it out to a rough square 1.5cm thick. To produce 30 rectangles, cut 6 vertical strips and 5 horizontal strips, then push with a fork to generate indentations.
- Cook the gnocchi in batches in a pan of simmering water for 2-3 minutes, or until they float to the top. Transfer to a platter with a slotted spoon, sprinkle with a little olive oil, and gently toss with the chopped Parsley.
- Boil a pack of Redmere Farms green beans for 3 minutes; drain. Serve with the gnocchi, drizzled with ½ tbsp olive oil and a twist of black pepper.
