Gnocchi with Beetroot Purée, Sage Infused Butter and Crushed Pistachios

It's time to add some vibrant colour to your dinner. This dish is so light and sweet, a perfect Summer treat, using Winter warming ingredients.

Ingredients:

200g of Fresh Gnocchi

120g of Butter

2 Large Ready to Eat Beetroots

Large Handful of Fresh Sage Leaves

1 Clove of Garlic

Handful of Pistachios

Juice of 1 Lemon

1 Tsp of Dried Sage

1/2 Tsp of Nutmeg

1/2 Tsp of Chilli Flakes

Splash of White Wine Vinegar

3 Tbsps of Ollve Oil

Grated Parmesan Cheese to garnish

Seasoning of Sea Salt and Black Pepper to taste

Method:

To make your sweet and textured purée, begin by chopping up the beetroot into small bite size pieces. You may wish to wear some kitchen gloves as they will leave your hands stained purple.

Bundle the bite size pieces of beetroot into a blender along with the chilli, nutmeg, dried sage, lemon juice, olive oil and white wine vinegar. Give it a thorough whiz in the blender until the sauce becomes creamy and thick, then set it aside.

Remove the shells from the pistachios and gently crush them with a sharp knife into a crumble of assorted sizes, then set aside.

In a small saucepan, melt approximately 120g of butter and drop in the fresh sage leaves and a squished clove of garlic. Allow the leaves to simmer gently on a low heat for a good 7 - 8 minutes so that they fully infuse. Once the butter has become rich with the fragrant flavour of sage and garlic, add the beetroot mixture to the saucepan. Keeping it on a low heat, stir all of the ingredients together and let it all warm up gently, seasoning to taste as you do so.

Meanwhile in a large saucepan, boil some water with a little sprinkle of sea salt. Once the water has reached boiling point, turn it down to a simmer and carefully add the gnocchi. Allow them to bob up to the surface and cook through for about 3 to 4 minutes or until soft and gooey.

Once cooked, drain the gnocchi and add to the beetroot and butter purée. Give it a good stir, coating all of the gnocchi. Finally sprinkle over the pistachio crumbs, grated parmesan and a drizzle of oilve oil to garnish.

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