Beetroot Gnocchi with Rocket Walnut Pesto

Recipe and photo: Liz Sinner - vegelizous

1. Peel and cut the potatoes into dices. Boil them for 10-15 minutes until tender. Drain and let them cool slightly.
2. Meanwhile make the pesto by adding the organic rocket salad, organic walnuts, BIOG organic extra virgin olive oil and organic parmesan to a food processor. Mix until smooth. Season to taste with organic lemon juice, BIOG organic pepper, organic salt and add more olive oil or cold water if the pesto is too thick.
3. Roughly chop the BIOG pre-cooked beetroot and mix them in a food processor until smooth. Transfer the mixture to a kitchen towel and squeeze out any excess liquid. Save the beetroot juice for later.
4. Mash the potatoes with a fork and mix them with the beetroot into a large bowl. Add the BIOG organic egg and BIOG organic wheat flour. Knead the mixture into a smooth dough. If it's too sticky, add more flour. Season with BIOG organic pepper, BIOG organic nutmeg, and organic salt.
5. On a floured surface, divide the dough into 4 equal pieces and roll each piece into a long rope. Cut into bite-sized pieces and cover the gnocchi with flour to prevent them from sticking together.
6. In a large pot, bring salted water to a boil, add the beetroot juice and cook the gnocchi until they float to the surface. Remove with a slotted spoon. (Optionally, fry the gnocchi in a pan with some olive oil).
7. Toss the cooked gnocchi with the rocket-walnut pesto and garnish with freshly grated parmesan, rocket leaves, and chopped walnuts.