Matt Tebbutt Beetroot Gnocchi with Pesto and Pine Nuts recipe on Go Veggie and Vegan

Matt Tebbutt served up tasty Beetroot Gnocchi with Pesto and Pine Nuts on Go Veggie and Vegan.

The ingredients are: 300g beetroot, peeled and cubed, 300g potatoes, peeled and cubed, 100g plain flour, pinch of sea salt, 50g pine nuts, 100g basil, 1 clove garlic, 100ml olive oil, 150g butter, Few leaves of sage, toasted pine nuts and Italian hard cheese.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.

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