Bri Bri pink Gnocchi

800 gr. potatoes (red potatoes are best, even old, avoid new potatoes)

80 gr. boiled beetroot

Just enough flour

1 pinch of salt

12 asparagus

2-3 zucchini 

extra virgin olive oil and salt

pesto basic recipes

Boil the potatoes but avoid cooking too much

When still lukewarm, peel and mash.

Now whisk the boiled beetroot (careful, it stains!).

Unite potatoes, beetroot and salt and mix using your hands: add the flour a little at a time to obtain a compact dough.

Now take pieces of your dough and squash with your hands on a pastry board and proceed with your palms flat, rubbing up and down to obtain strips which you can then cut to create the small gnocchi.

Then make your pesto (see basic recipe)

In a pan with a little oil and salt, cook the zucchini cut into rounds for a few minutes.  Do the same for the asparagus which you can cook cut or whole after removing the white part.

Cook the gnocchetti in boiling, salted water: they cook quickly and when they rise to the top, drain immediately and season with a little oil and pesto.

Dish up making the most of all the colours present, you can even add an edible flower.