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I heart gnocchi and I love heart gnocchi.  If you aren't a fan of beetroot then turn away now.  If you are a fan then this is your lucky day.  Word of warning, if you have plastic gloves then pop them on, beetroot gets everywhere and stains everything, but if you're already a bonefide beetroot lover you know this already.  

One of my presents from Cosmin this Christmas was a potato ricer (I asked for it he wasn't being sexist), you get the smoothest of mashes using one of these, but if you don't have one then use a potato masher, or a fork, or if you're really strong pop the tatties in a pan with a lid and shake them all the way to mash city.


Makes Dulcie's List   Makes Cosmin's List


  •  325g beetroot
  • 750g potatoes
  • 1 egg yolk
  •  Flour (quantity varies depending on how watery your potatoes/beetroot are)
  •  Salt and pepper
  •  50g spinach
  •  1 tbsp walnuts
  •  1 tbsp pinenuts
  •  1 garlic clove crushed
  •  2 tsp lemon juice
  •  1.5 tbsp parmesan
  •  Salt and pepper to taste


  1. Pierce the beetroot and potatoes with a fork in several places and bake in a preheated oven at 180˚c for one hour, set aside for 10 minutes to cool slightly
  2. Peel the beetroot and grate coarsley.  Scoop out the flesh of the potatoes and run through a potato ricer together with the beetroot.  No ricer?  Then mash with a potato masher or fork, transfer to a large bowl.
  3. Stir in the egg yolk and then add flour little by little until you have a pliable dough.  Cover with clingfilm/saran wrap and place in the fridge for 30 minutes.
  4. Roll out the dough to about 2cm thickness and cut out heart shapes with a heart cookie cutter.
  5. To make the pesto put all of the ingredients in a blender.  Alternatively you can chop them all up together on a large chopping board.
  6. Cook the gnocchi in salted boiling water for about 2 minutes, they're ready when they float to the surface.

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