Creamy White Bean, Beet & Tomato Gnocchi
Olives, sun-dried tomatoes and pesto.
Ingredients
- 1 lb Potato gnocchi
- 1 can, drained White beans
- 1, chopped Fogato roasted beets
- 1 can (14 oz), crushed San Marzano tomatoes
- 3 cloves Garlic
- 2 tbsp Olive oil
- to taste Salt
- ⅓ cup Olives
- ¼ cup Fogato sun-dried tomatoes
- ¼ cup Fogato pesto
Steps
- Blend half the beans with the beet, tomatoes and a splash of water into a smooth pink sauce.
- Pan-fry the gnocchi in oil until golden.
- Add the garlic for 30 seconds, then the sauce, the rest of the beans, olives and sun-dried tomatoes. Simmer until thick.
- Dot with pesto to serve.
Fogato roasted beets and Basil Pesto both go into this.
More recipes from Mise by Fogato