2 uncooked beetroot (250g)
1 (or 2) large baking potato (400g)
100g plain / wholeweat flour
Olive oil
Cornish Sea Salt Flakes
Cornish Sea Salt seasoning blends for serving
Fresh sage leaves
Knob of unsalted butter
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Always wanted to learn how to make gnocchi? Then give this beetroot recipe a go! Season with your Cornish Sea Salt Simple Seasoning of choice.
Instructions
Preheat the oven to 200C/180C fan then place the beetroot & potato on a baking tray. Cook for about 1 hour until the veg is tender.
Once cool enough to hold, peel the skin from the potatoes and beetroot (wear gloves to avoid pink stained hands!). Blitz together either in a food processor or using a hand blender. Stir through the flour, then season generously with Cornish Sea Salt Flakes - Crystals would also work here if you prefer.
Once combined, tip onto a floured surface and roll into a long sausage and cut into approximate 2cm chunks, using the back of a fork to create ridges if desired.
Bring a large saucepan of water to a boil, salting with Cornish Sea Salt.
In batches, add in the gnocchi, removing with a slotted spoon once they float to the surface, which will take about 2 minutes.
Drain and stir through your favourite sauce, or create a sage & garlic butter using 'Really Garlicky' that you can crisp up your gnocchi in once boiled.