Beetroot gnocchi with crispy garlic & sage
Make gnocchi with beetroot as well as the usual potato – it adds to your five-a-day while imparting vibrant colour.
- Serves: 2 persons
- 2uncooked beetroot, stems trimmed (250g)
- 2baking potatoes (400g)
- 100g plain wholemeal spelt flour, plus extra for dusting
- 1tbsp olive oil, plus extra to serve (optional)
- 2garlic cloves, thinly sliced
- 1tbsp chopped sage leaves
- 160g baby spinach leaves
- finely grated parmesan or vegetarian hard cheese, to serve
Step 1Heat 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 2When 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 3Heat 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 4Put 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.