Literal soft ball sized beetroots at the farmers' market needed a special something something, enter homemade beetroot gnocchi, which is potentially one of the BEST things I've ever made and very satisfying!
I followed this recipe from My Blue Teacup with a few adjustment for my super sized beets.
Chop and roast beets with garlic for 45 minutes. Plus boil whole potatoes in the skin, remove skin and then mash while still hot - I didn't skin them because #yum
Then blend the cooked beet with an egg - I didn't remove the beet skin because #lazy.
Add the flour and semolina to the potatoes, season and then add the beetroot. Make a HUGE mess mixing it all together :)
Roll into 2cm sausages, cut into 2cm pieces and squash slightly with a fork.
Now I've realised we squashed them the wrong way, rather than squashing with the cut on the side, they'd be rounder in shape if you squashed the cut on the top and bottom. We didn't roll them into a ball because Mr SW didn't read that part of the recipe and #hungry.
Boil until they rise to the surface. Make almond butter (or almond olive oil) and gently fry on either side until delicious (a few minutes) serve with gently fried kale and rocket (or arugula in the original recipe). Top with crispy sage leaves
Then bask in foodie, made it myself, can't believe it, heaven.
Here's the satisfying moment when they rise to the surface!