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• Combine Beetroot Relish, cooked potato , ricotta, parmesan and flour in a large bowl. Mix well, using your hands until thoroughly combined. 

• Lightly flour a clean work surface and take a small handful of the dough, rolling out into a long log roughly 2cm thick. 

• Cut into chunks and repeat with the rest of the gnocchi dough, flouring as you go, 

• Bring a large pot of water to a rolling boil. Add a handful of gnocchi, cooking in batches to avoid sticking. 

• Once they rise to the surface, let them finish cooking for another minute then remove, straining the water as you go. 

• Serve with your choice of toppings or a simple browned butter.