At a glance
You're about to make stunning beetroot gnocchi that looks as impressive as it tastes — the whole process takes just 30 minutes from start to finish. The key trick is keeping your dough soft and resisting the urge to add extra flour, which keeps the gnocchi tender and delicious. Once your wine-red gnocchi float to the surface, they're ready to be tossed with crispy ham, peppery arugula, creamy blue cheese, and a walnut finish.
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Blend the beetroot
Blend the cooked beetroot into a purée using a hand blender - a tall, narrow container works best (unless you fancy 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 very soft, almost too soft - try not to add extra flour, or the gnocchi won't be as tender - but on a well-floured work surface you can 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 to the bottom (about 1-3 minutes); once they float to the surface, they're done. Lift them out with a slotted spoon.
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