Purple gnocchi with punchy pesto

Name: Purple gnocchi with punchy pesto
Yield: 4 Servings
Ingredients: 150 g Beetroot washed, topped, and tailed; 400 g Floury Potatoes with skins on such as Maris Piper or King Edwards; 150 g Plain Flour, plus extra for dusting; 2 tbsp Olive Oil; 1 bunch Spring Onions; 150 g Frozen Peas; Small bunch of Mint, finely chopped; Small bunch of Dill, finely chopped; Small bunch of flat leaf Parsley , finely chopped; 150 g Arla Lactofree Soft White Cheese

Bring a vibrant bowl of flavour to dull winter days with our Beetroot Gnocchi and Punchy Pesto recipe.

Enjoy!

Purple gnocchi with punchy pesto

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