Gluten-free golden beetroot gnocchi with pea, bacon and tomato
by Victoria Glass
Return to Recipe
Print
Ingredients
Fruit & Vegetables
500g of golden beetroot
500g of baking potatoes
2 large onions, finely chopped
4 garlic cloves, crushed
9 tomatoes
Store Cupboard
50g of rice flour, plus extra for dusting
35g of tapioca flour
salt
black pepper
570ml of chicken stock
salt
black pepper
Dairy
1 small egg, beaten
50g of butter
Oils & Vinegars
olive oil
Delicatessen
8 bacon rashers, finely chopped
Frozen
500g of frozen peas
Salad & Fresh Herbs
1 bunch of fresh mint, finely chopped
fresh mint leaves