Jess' Beetroot Gnocchi with Walnuts and Sage
By Jess Murphy
4 people
65 minutes
10 minutes
Ingredients
- 150 g Baby Spinach
- 250 g Beetroot (uncooked, stems removed and washed)
- 25 g Butter
- 2 cloves Garlic
- 1 tbsp Olive Oil
- 80 g Parmesan Cheese (grated, plus extra for serving)
- 100 g Plain Flour (plus extra for dusting)
- 400 g Potato (washed and peeled)
- 12 - Sage (leaves chopped)
- 25 g Walnuts (chopped)
Method
- Heat the oven to 180°C. To make the gnocchi, put the beetroot, potatoes and garlic on a baking tray and brush with olive oil. Roast for 1 hour or until cooked. The beetroot and garlic will cook quicker so check and remove them from the oven when cooked.
- Allow to cool, then peel the beetroot using gloves to avoid stains. Peel the garlic cloves.
- Blitz the beetroot and garlic using a hand blender or food processor, creating a pureé. Add the beetroot pureé to a large bowl. Peel the potatoes and add to the bowl with the beetroot, flour and parmesan and mash well. Tip the mixture out onto a lightly floured work surface and knead until it forms a dough. Cut into four pieces and roll each into a long sausage. Cut each piece into 2cm x 2cm chunks. Set aside.
- Heat olive oil in a pan and fry the sage leaves and walnuts until crispy and slightly browned. Tip into a bowl with the oil left in the pan. In the same pan, wilt the spinach and set aside.
- Put the gnocchi in a large saucepan of boiling water and cook for 2 mins until they pop up to the surface. You may need to do this in batches.
- To serve: Put the spinach on the base of your favourite pasta bowl, then add a portion of the drained gnocchi, some walnuts, sage and a drizzle of the oil you kept. Grate over a little more parmesan and enjoy.
