Home
Recipes
Beetroot gnocchi with crispy garlic & sage

One serving of beetroot gnocchi with crispy garlic & sage

Beetroot gnocchi with crispy garlic & sage

Name: Beetroot gnocchi with crispy garlic & sage
Prep time: 30 min
Cook time: 1 h 4 min
Total time: 1 h 34 min
Yield: 2
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

Sara Buenfeld

Save recipe

Serves 2

Easy

Prep: 30 mins

Cook: 1 hr and 4 mins

A star rating of 3 out of 5.4 ratingsRate

loading...

Make gnocchi with beetroot as well as the usual potato – it adds to your five-a-day while imparting vibrant colour.

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Gnocchi alla romana

A star rating of 4 out of 5.1 rating

Gnocchi & tomato bake

A star rating of 4.3 out of 5.463 ratings

Gnocchi with lemon & chive pesto

A star rating of 4.1 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal408

low
fat8g

low
saturates2g
carbs65g
sugars10g
fibre11g

high
protein13g
salt0.2g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Put the beetroot and potatoes on a large baking tray, then roast in the oven for 1 hr until tender. Check the beetroot after 50 mins as they will cook more quickly than the potatoes.
step 2

When cool enough to handle, carefully peel the beetroot (using gloves to avoid staining your hands, if you like) and blitz the flesh in a mixing bowl using a hand blender or in a food processor, to make a smooth purée. Peel the potatoes, then tip the flesh into the beetroot purée and mash until smooth. Tip in the flour, season well, then mash again. Tip the mixture out onto a lightly floured work surface and knead with your hands until it forms a dough. Roll each piece into a long sausage around 2cm in diameter. Cut each piece into 1.5-2cm chunks. You can keep them like this or roll ridges onto to them using the back of a fork. Set aside on a plate, spaced apart so they don’t stick together.
step 3

Heat the oil in a medium pan over a medium heat and fry the garlic until crisp and starting to turn golden. Add the sage and cook until crisp. Tip into a bowl along with the oil left in the pan. Add the spinach and stir until wilted.
step 4

Put the gnocchi in a large pan of boiling water and cook for 2 mins until they rise to the surface. You may need to do this in batches. Scoop out using a slotted spoon. To serve, put the spinach on the base of two pasta bowls, then top with the drained gnocchi, the garlic and sage. Sprinkle with the cheese and drizzle over a little more olive oil, if you like.

Recipe from Good Food magazine, February 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now