4 portions  (45 minutes)

Beetroot patties
2 tins (about 400g each) cooked large white beans
1 egg
4 tbsp cornflour 
Just under 1 tsp salt
1/4 tsp pepper
500g cooked red beetroots
1 tbsp oil

Pumpkin seed pistou
1 lemon
1 pot living basil
1 clove of garlic
1 dl pumpkin seeds 
4 tbsp olive oil
Salt and black pepper

Tomato and potato gnocchi
1 white onion
4 tomatoes
2 dl vegetable stock (water, concentrated stock or stock cube)
About 500g potato gnocchi

1. Beetroot patties: Rinse the beans and drain well. In a food processor, combine the beans with the egg until smooth. Add the cornflour, salt and pepper.

2. Grate the beetroots. Mix them with the bean purée and shape into small patties.

3. Pumpkin seed pistou: Rinse and zest the lemon. Pick the basil leaves off the stems. Peel and slice the garlic.

4. In a food processor, blend the pumpkin seeds, basil, garlic, lemon zest and olive oil. Season with salt, pepper and a few drops of lemon juice.

5. Tomato and potato gnocchi: Peal and thinly slice the onion. Dice the tomatoes. Boil the stock in a skillet and add the tomatoes and onions.

6. Beetroot patties: Fry the patties in the oil over medium heat for about 4 minutes, turning occasionally.

7. Potato gnocchi: Cook the gnocchi according to the directions on the packet. When they float to the surface they are cooked. Using a slotted spoon transfer the gnocchi to the tomato and onion stock. Add the pumpkin seed purée to the gnocchi. Season with salt and black pepper.

8. Serve the beetroot patties with the gnocchi.