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1
Preheat the oven to 200u00b0 and bake the potatoes with skin on and pricked for around 45 minutes to an hour, until it is really fluffy and soft inside.
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2
Meanwhile, put your beetroot into the saucepan with a pinch of salt, cover it with water, and boil them for around 30 minutes or until it is soft.
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3
When it is cooked, drain and blitz them until it becomes smooth pure.
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4
To make the gnocchi, skin the cooked potatoes and put them through the ricer. You can mash them really smooth if you don't have the ricer.
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5
Mix in the beetroot pure into the potato, season and gradually add the flour until your dough becomes stiff enough to handle but supple.
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6
Take handful of your dough, roll our on the floured surface into a long sausage shape, and cut them into small bite size chunks. Repeat this process until you use up all of your dough.
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7
For the pesto sauce, put nuts, garlic, parmesan, basil and parsley into your food processor or pestle and mortar. Blitz them into preferred consistency while adding some olive oil and lemon juice. Season with salt.
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8
To put together this lovely gnocchi, pan fry your bite sized gnocchi with little butter and oil over medium to high heat, making sure you only turn once. You might have to do this in batches. Be patient, and don't be tempted to do it all at once. You want to get them really crispy on the outside to create contrasting texture.
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9
Once you're finished with it all, put them on a side.
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10
Into the same pan you've just fried your gnocchi, gently fry the shallots with little olive oil until it's golden and crispy. Add fried gnocchi and pesto, stir in well with lots of freshly cracked black pepper. Season to taste with salt and lemon juice.
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11
Garnish with some toasted pine nuts, and more parmesan cheese.
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12
Into the same pan you've j
