At a glance
You're making stunning wine-red gnocchi by blending beetroot into a purée and mixing it into a soft dough—the key is keeping it tender by not adding extra flour. These beautiful pillows cook fast in boiling water, floating to the surface in just a few minutes, then you simply toss them with crispy ham, fresh rocket, blue cheese, walnuts, and a drizzle of walnut oil for a restaurant-worthy dish that comes together in under 30 minutes.
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Blend the beetroot
Blend the cooked beetroot into a purée using a hand blender - a tall, narrow container works best (so you don't end up redecorating your kitchen).
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Make the soft dough
Transfer the purée to a bowl and add the remaining ingredients. The dough may seem quite soft - try not to add extra flour, or the gnocchi won't be as tender - but on a well-floured board, coat it in flour, shape it into a roll, and cut it into pieces.
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Cook the gnocchi
Bring salted water to the boil in a large pot and add the prepared gnocchi. At first they'll sink (for about 1-3 minutes); once they float to the surface, they're done. Lift them out with a slotted spoon.
