Gluten-free golden beetroot gnocchi with pea, bacon and tomato

by Victoria Glass
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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