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Cooking
Beetroot Gnocchi with Light Arugula Salad
· 4 servings
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).
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.
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.
Fry the ham
Finely dice the ham and fry lightly until crispy. Rinse the arugula, slice the cheese, and you're ready to serve.
Serve
Sprinkle the finished dish with walnuts and drizzle with lemon juice and oil.