The prettiest Beet gnocchi

Gnocchi is one of the easiest meals to pull together. It comes together in under 60 minutes and is incredibly delicious and luxurious!

Beetroot gnocchi is a different take on the traditional potato version but has wonderful flavour and is just and easy to make. To top it all off it is darn pretty too.

Let’s get cooking…

There are many ways of making gnocchi but I think less is more here. 3 ingredients for the gnocchi and 2 for the sauce, done!

Start by boiling whole beets, skin and all. Boil for about 30 minutes or until ender, this will definitely depend on the size of your beets. Once the beets are tender, the skins should just slide off.

Blend the beets until smooth with a little salt to taste. Once smooth, mix in flour adding a tablespoon at a time until a soft dough forms.

Divide the dough into 4 balls and roll into logs then cut into small squares and press lightly with a fork to get the traditional gnocchi ribbing that is great to catch the sauce!

Bring a pot of water to the boil and throw in the gnocchi, they are done when they float. While the gnocchi boils, melt butter in a pan and add the sage leaves in. As the gnocchi start to float transfer them into the pan with the butter and sage, toss around and allow to get slightly crisp.

Serve the gnocchi topped with the butter and sage sauce. Delicious!!

Swaps…

These work perfectly well using gluten free flour instead of normal flour.

Also if you use vegan butter, this meal is completely vegan!