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Beetroot and feta gnocchi recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Elevate dinner with vibrant and flavorful beetroot gnocchi.
Ingredients:
  • 1 bunch small beetroot, trimmed, leaves reserved (see note)
  • 45g (1/3 cup) coarsely chopped walnuts
  • 40g butter
  • 36.40 gm olive oil, plus extra, to serve
  • Balsamic vinegar, to drizzle
  • 500g potato gnocchi
  • 100g goat’s cheese or feta, crumbled
Instructions:
  • Rinse the beetroot well, then place in a saucepan and cover with water. Bring to a boil over medium-high heat, then simmer partially covered for 45 minutes until the beetroot is tender when pierced with a skewer.
  • Wash and dry the beetroot leaves, then coarsely chop them. Spread the walnuts in a large frying pan and toast over medium heat for 3 minutes until lightly golden. Transfer the toasted walnuts to a plate.
  • Gently transfer the beetroot to a plate using tongs and allow it to cool. Strain the beetroot cooking liquid into a large saucepan, making sure to remove any grit or residue. Top up with boiling water, add a pinch of salt, cover, and bring to a boil over medium-high heat. Peel the beetroot and cut each bulb into 8 wedges.
  • In a frying pan over medium heat, melt the butter, then sauté the garlic for 30 seconds. Add the beetroot leaves and cook until wilted. Transfer to a plate. In the same pan, add olive oil, beetroot, and balsamic. Season and toss to warm through.
  • Boil the gnocchi as instructed on the packet. Transfer cooked gnocchi to a frying pan using a slotted spoon. Toss in the reserved leaf mixture. Divide onto plates, then top with goat's cheese, drizzle with extra oil, and sprinkle with walnuts before serving.

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