Beetroot gnocchi with seabass and hazelnut-mint pesto

I’ve made gnocchi quite a few times now, but I saw some gorgeous pictures when browsing old recipe magazines of a beetroot version.

You basically make a traditional gnocchi, but add blended roasted beetroot! I love the flavour of beetroot, but it didn’t come through very strongly (so don’t let the thought of beetroot put you off!).

I used:

400g Maris Piper potatoes (which I don’t think are the right ones for gnocchi…)

300g cooked beetroot

1 cup gluten-free oat flour

1 large egg

a pinch of nutmeg

3 tbsp coconut flour

Arrowroot flour (as much as needed for binding the dough and dusting to prevent sticking when rolling/shaping)

Cook the normal way by waiting for them to float in salted boiling water.

I topped with simple pan-fried sea bass, and made a ‘pesto’ using fresh mint, roasted hazelnuts, olive oil and avocado oil.


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