Creamy Beets and Bubbles Gnocchi

• ¼ cup/30g walnuts, toasted
• 225g red beetroot - about 2 large red beetroots -, peeled and cut into 4 
• 2 shallots, peeled and halved
• 6 cloves of garlic
• 135ml olive oil
• Coarse salt
• ½ cup/50g grated Pecorino Romano or Parmesan cheese
• 2 x 250g mini gnocchi
• ½ cup/120ml double cream
• Burrata to garnish (optional)

Preheat the oven to 220°C.  

Add beetroot pieces, shallots, and whole garlic cloves to the Glinda Signature Round Casserole. Drizzle with 15ml olive oil and season with coarse salt. Stir until the mixture is thoroughly coated, then cover the pot and transfer to the oven.  

Roast for 45 minutes, until the beetroot is very tender when pierced with a fork. Remove from the oven and let cool slightly.  

Transfer the roasted beetroot, shallots, and garlic to a food processor or blender. Add Pecorino Romano cheese, toasted walnuts, 120ml olive oil, and a pinch of coarse salt. Purée for 1-2 minutes, until completely smooth, drizzling in more olive oil as needed to achieve an even consistency.  

Bring water to a boil in the Glinda Round Casserole and cook gnocchi, reserving 240ml of pasta water before draining. Return the pasta water to the casserole and bring to a boil.  

Add the gnocchi back to the pot and cook for 30 seconds, until the pasta water is glossy around the gnocchi. Add 240ml of the prepared beetroot purée and remove from the heat. Continue stirring the mixture until the sauce is thickened and glossy. Add 120ml of heavy cream and stir until smooth.  

Serve stovetop to table in the Round Casserole. Optional, top with a ball of burrata if desired and dust with a shimmer of additional Pecorino Romano, as needed.