Ingredients

Gnocchi Pasta
1kg Potatoes
300g Flour 00 type
350g Beetroot

Sauce
250g Fresh Cream
10 Fresh Parsley Leaves
10 Fresh Basil Leaves
Salt to taste
Ground Black Pepper to taste

Preparation

Steam the potatoes over a pot of lightly salted water (please note “steamed” and not boiled otherwise the potatoes will retain too much water). Steam for 20-30 minutes, or until tender.

Drain the potatoes. Allow them to cool for 10 minutes and then mash well using a potato masher.

Blend the beetroot in a food processor to a purée.

Tip the flour onto a clean work surface and make a volcano in the centre. Add mashed potato, beetroot purée and salt to the mix.

Using your hands, mix well until the dough reaches a smooth consistency. Split the dough into 4-6 equal pieces and roll each piece out into a long sausage shape.

With a sharp knife, cut the gnocchi into 2cm in pieces and set aside.

Bring a large pot of salted water to the boil. Add the gnocchi and simmer until they float back up to the top. As they come to the surface, lift them out with a spoon.

For the sauce, you can choose your favourite one, but I normally like to use fresh basil and parsley flavored cream.
Melt a teaspoon of butter in a large frying pan and add the cream and the basil with parsley chopped and a pinch of salt and freshly grounded pepper. Allow the herbs to infuse for about 30 seconds.

Scoop out the cooked gnocchi with a spoon, allowing them to drain a little, and then add them to the sauce, mixing well, adding also Parmigiano Reggiano cheese.
Cook for a minute or so until the sauce begins to thicken slightly.

Remove the pan from the heat, garnish with fresh basil leaves.