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.