Purple gnocchi with punchy pesto

Gnocchi

Step 1

• Preheat the oven to 180C/fan 160C/gas 4. Wrap the beetroot in foil and place in the oven. Pierce the potatoes with a fork and place in the oven. Roast together until tender.

Step 2

• Remove the beetroot from the foil and remove the skin. Place in a blender and blitz until very smooth. Place in a bowl.

Step 3

• Split the potatoes in half and scoop out the potato and spoon into the bowl with the beetroot. Add the flour, a good pinch of sea salt and mash everything together until mixture is well combined and forms and soft dough.

Step 4

• Dust the work top and divide the dough in half. Using your hands, roll one half of the dough into a long sausage. Cut into 2cm slices and shape into round dumpling shapes. Score the dumplings with the back of a fork. Repeat with the remaining dough. Place all the gnocchi on a dusted baking tray and set aside.

Step 5

• Bring a large pan of salted water to the boil.

Pesto Sauce

Step 1

• Heat the oil in a saucepan and add the spring onions and cook for a few minutes until softened. Stir in the frozen peas and the vegetable stock and simmer for a few minutes until the peas are defrosted and start to soften.

Step 2

• Add the herbs and Arla LactoFREE Soft Cheese and season well. Simmer for 5 more minutes.

Step 3

• Blitz the mixture to make a coarse pesto using a stick blender or a food processor.

Step 4

• Drop the gnocchi into the boiling water and cook for just 3-4 minutes. Drain and return to the pan. Add the pesto and mix everything gently.