Beetroot gnocchi with smoked almond pesto

Ingredients

For the gnocchi
600g/1lb 5oz floury potatoes, such as Russets, peeled
125g/5oz cooked beetroot, puréed
1 large free-range egg
salt and freshly ground black pepper
450g/1lb plain flour, plus extra for dusting
For the pesto
handful fresh basil
1 tbsp pine nuts
30g/1oz smoked almonds
1 garlic clove, peeled
100g/3½oz parmesan, grated, plus extra shavings to serve
salt and freshly ground black pepper
100-200ml/4-7fl oz extra virgin olive oil

Method

1. For the gnocchi, boil the potatoes in a large pan of boiling salted water for about 25 minutes, or until soft. Drain and leave until cool enough to handle. Pass through a potato ricer or mash with a potato masher until smooth. Stir in the beetroot until well combined.
2. Make a well in the centre of the potato mixture. Crack in the egg and season, to taste, with salt and freshly ground black pepper. Add the flour and mix to form a dough. Knead lightly for a few minutes on a lightly floured surface.
3. Divide the mixture into four or five pieces and roll into 2cm/¾in diameter ropes. Cut each rope into pieces at 2.5cm/1in intervals.
4. Drop the gnocchi into a large pan of boiling water - you may need to do this in batches, depending on the size of your pan. When the gnocchi rise to the surface, scoop them out with a slotted spoon.
5. For the pesto, place the basil, pine nuts, smoked almonds, garlic and parmesan into a small food processor and blend until smooth. Slowly and gradually add the oil until the mixture forms a loose paste. Season, to taste, with salt and freshly ground black pepper.
6. To serve, divide the warm gnocchi among eight serving dishes. Stir in a spoonful of pesto and top with some parmesan shavings.