Beetroot Gnocchi with Cornish Sea Salt Flakes

Instructions

1. Preheat the oven to 200C/180C fan then place the beetroot & potato on a baking tray. Cook for about 1 hour until the veg is tender.
2. Once cool enough to hold, peel the skin from the potatoes and beetroot (wear gloves to avoid pink stained hands!). Blitz together either in a food processor or using a hand blender. Stir through the flour, then season generously with Cornish Sea Salt Flakes - Crystals would also work here if you prefer.
3. Once combined, tip onto a floured surface and roll into a long sausage and cut into approximate 2cm chunks, using the back of a fork to create ridges if desired.
4. Bring a large saucepan of water to a boil, salting with Cornish Sea Salt.
5. In batches, add in the gnocchi, removing with a slotted spoon once they float to the surface, which will take about 2 minutes.
6. Drain and stir through your favourite sauce, or create a sage & garlic butter using 'Really Garlicky' that you can crisp up your gnocchi in once boiled.