Urvashi's beetroot gnocchi By Urvashi Roe of The Botanical Kitchen I always try to make the most of the food I grow so this recipe was created when I found myself with too much beetroot. I’d planted two rows of seeds in my allotment expecting a small number to grow but then one Sunday we arrived at the allotment and there was so much beetroot – nobody told me not to plant the whole packet! We used up all the funny shaped ones in this gnocchi recipe. Ingredients (serves 8) 2-3 tbsp sunflower oil 500g beetroot 1kg floury potatoes such as King Edward or Maris Piper 500g 00 grade pasta flour or plain flour 1 egg, beaten 1 tsp fine table salt Method Preheat oven to 200°C and oil a roasting dish. Twist the leaves off the beetroot, wash and set aside to dry. Peel and chop the beetroot into rough 2 inch sized chunks, rinse and then toss in the roasting tray. Make sure they are evenly coated with oil and roast for 20-30 minutes until soft. Meanwhile peel and chop the potatoes in the same way, pop into a saucepan full of water and boil for about 20 minutes until soft. Drain the potatoes and mash them in a large bowl using a potato ricer so you get a nice smooth consistency (if you don't have a ricer use a grater). Set aside. Once the beetroot is cooked, purée it in a food processor, pass it through a sieve to remove lumps and then add this to the mashed potatoes and mix together. Now add 300g flour and the egg and combine it all together. Add the rest of the flour a little at a time until you have a nice firm dough that is not sticky. Divide the dough into four balls. Dust your work surface with a sprinkling of flour. Roll each ball into a long sausage shape. Cut the sausage into 25mm chunks. Bring a large pan of salted water to the boil and drop a handful of gnocchi in at a time. They will float when done. Scoop them out with a slotted spoon and pop them into a warm bowl while you cook the rest. Drizzle with olive oil to prevent sticking.