Beetroot Gnocchi with a Light Rocket Salad
·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).
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.
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.
Crisp up the ham
Dice the ham and fry it lightly until crisp. Rinse the rocket, slice the cheese, and you're ready to serve.
Serve
Sprinkle the finished dish with walnuts and drizzle with lemon juice and oil.
