Gnocchi is a lovely meal to have when the weather is cold, and this month we feature a recipe from our popular pasta maker, Sue from Dish it Up.

Ingredients:
2 bunches beetroot
2 kg plain flour
3 free-range eggs
Bunch of fresh mint
2 tablespoons olive oil
Salt and pepper

Method:

1. Preheat oven to 160°C.
2. Peel and cut beets into chunks, trying to keep size uniform. Place beets into baking dish, drizzle on olive oil and toss to coat evenly.
3. Salt and bake until soft for around 40–50 minutes. Set aside to cool.
4. Wash and finely chop mint to yield 1⁄3 cup.
5. Mash beets in a large bowl until lump-free then add eggs, mint, salt and pepper. Work together until well combined.
6. Add flour gradually until dough is no longer sticky but still soft. You may not need to use all of the flour.
7. Place a large pot of water on to boil.
8. On a lightly floured surface cut a piece of dough about the size of an orange and roll into a sausage. Using a large knife, cut into desired size. Spread out on lightly floured tray. Repeat with remaining dough. At this stage the gnocchi is suitable to freeze.
9. To freeze, spread out on tray so none are touching. When frozen, pack into container. Do not thaw when cooking from frozen.
10. Place gnocchi in boiling salted water, return to the boil and cook for 2–3 minutes.
11. Drain and serve.