2 medium beetroots
salt and pepper to taste
½ cup basil
½ cup walnuts
2-3 cloves of garlic
1/3 cup oil
Boil beetroot and puree.
Knead dough by mixing ½ teaspoon salt, ½ teaspoon pepper, 1 tablespoon oil, beetroot puree and dough. Add only as much flour as is just sufficient to bring everything together. Put the dough aside.
Bring one litre or more of water to the boil and add salt and oil in it.
Chop the garlic and basil finely. Grind the walnuts in a mortar coarsely or chop using a knife.
Roll the dough into snake-like cylindrical shapes, cut them in pieces and boil.
When the gnocchi is cooked, it will float on the surface of water.
Remove the floating gnocchi and keep adding the fresh gnocchi until the batch is done.
In a pot, heat 1/3 cup oil. Add garlic and black pepper. Cook until the garlic is soft. Add the basil and walnuts. Just a quick fry is all that is needed. Then add the gnocchi, toss well until everything is well coated with garlic, basil and nuts.