Beetroot Gnocchi with Crispy Garlic and Sage

Name: Beetroot Gnocchi with Crispy Garlic and Sage
Prep time: 30 min
Cook time: 1 h 4 min
Total time: 1 h 34 min
Yield: Serves 2
Cuisine: italian
Ingredients: 2 uncooked beetroot stems trimmed (250g); 2 baking potatoes (400g); 100g plain wholemeal spelt flour plus extra for dusting; 1 tbsp olive oil plus extra to serve (optional); 2 garlic cloves thinly sliced; 1 tbsp chopped sage leaves; 160g baby spinach leaves; finely grated parmesan or vegetarian hard cheese, to serve

3.00 (4)

⏱ 94 mins 🍽 Serves 2 🌶 italian ✅ Easy 🏷 Main course

This colourful Italian dinner combines roasted beetroot and potato to create a vibrant homemade gnocchi. The dough is shaped and boiled, then served with a topping of garlic and sage fried until crisp, alongside wilted baby spinach. A final sprinkle of Parmesan cheese and a drizzle of olive oil completes the dish. It's a visually striking meal that incorporates an extra vegetable portion.

Ingredients

2 uncooked beetroot stems trimmed (250g)
2 baking potatoes (400g)
100g plain wholemeal spelt flour plus extra for dusting
1 tbsp olive oil plus extra to serve (optional)
2 garlic cloves thinly sliced
1 tbsp chopped sage leaves
160g baby spinach leaves
finely grated parmesan or vegetarian hard cheese, to serve

Method

Preheat your oven to 200C/180C fan/gas 6. Place the beetroot and potatoes on a large baking tray and roast for 1 hr until tender. Check the beetroot after 50 mins as it may cook faster.
Once cool, peel the beetroot and blend its flesh into a smooth purée. Peel the potatoes and add their flesh to the purée, mashing until smooth. Mix in 100g of flour and season well. Turn the mixture onto a floured surface and knead into a dough. Roll pieces into 2cm diameter sausages, cut into 1.5-2cm chunks, and optionally ridge with a fork. Set them apart on a plate.
Heat 1 tbsp of oil in a pan and fry the sliced garlic until crisp and golden. Add the sage and cook until crisp. Transfer the garlic, sage and pan oil to a bowl. Add the spinach to the pan and stir until wilted.
Cook the gnocchi in a large pan of boiling water for 2 mins until they float to the top, working in batches if needed. Remove with a slotted spoon. To serve, divide the spinach between two bowls, top with the gnocchi, then the crispy garlic and sage. Finish with grated Parmesan and an optional extra drizzle of oil.

Nutrition (per serving)

Calories408 kcal

Fat8 g

Saturates2 g

Carbs65 g

Sugars10 g

Fibre11 g

Protein13 g

Sodium80 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineitalian

DietHealthy, Vegetarian