Vivid Beetroot and Horseradish Gnocchi
450g (1lb) raw beetroot, unpeeled 1 red onion, chopped sprig of fresh rosemary sprig of fresh thyme
2 lemon quarters 1 tbsp olive oil 5cm (2inch) piece of fresh horseradish root, peeled and grated
340g (12oz) gnocchi salt and black pepper to taste handful of fresh thyme leaves to serve
preheat the oven t o160C/325F. Trim the beetroot and put them in a roasting pan with onion, herbs
and lemon quarters. Drizzle the olive oil over them and season well with salt and pepper. Cover pan
with foil and roast for 2 hours. Leave to cool.
Slip the skins off the beetroot (they should come of easily) and cut the flesh of half the half of
them into chunks. Put the chunks in a food processor and process to a puree. Finely chop the
remaining flesh and add it to the puree. Season to taste with salt and pepper and add horseradish to
taste. Transfer the puree to a saucepan and warm through gently.
Bring a large saucepan of water to the boil and cook the gnocchi according to the instructions on
the packet. Remove the gnocchi with a slotted spoon and divide them between 4 warm plates. Top with
the beetroot sauce, scatter thyme leaves over each serving and serve.