Ingredients

• 1 onion
• 1 clove of garlic
• 2 cooked beetroot
• a glug of olive oil
• a few dollops of creme fraiche
• fresh gnocchi (250g)
• a log of goats cheese (150g)
• a handful of shelled walnuts
• a handful of fresh tarragon
  
  

Recipe

peel and roughly chop the onions and garlic.
dice the beetroot into small cubes.
heat a little oil in a saucepan and chuck in the onions and garlic to fry until soft, then add in the beetroot too.
spoon in a dollop of crème fraîche, stir and season.
blend the beetroot mixture in a food processor or with hand blender until smooth and creamy.
chop the tarragon leaves from the stalks.
heat a little more oil in a frying pan and chuck in the gnocchi to brown on all sides.
pour the creamy sauce over the gnocchi and heat gently for a minute or so with some of the tarragon.
tear up the goats cheese into small chunks.
toast the walnuts in a dry frying pan until brown and fragrant.
remove the gnocchi from the heat and serve a portion into a bowl.
toss over some goats cheese, walnuts and more tarragon leaves then serve immediately.

serves 2