Beetroot Gnocchi with Walnuts and Sage
Beetroot is the perfect in season veg to kick start your year. Did you know it's a great source of vitamin C, naturally fat free and high in fibre and protein!
Jess Murphy
Jess Murphy
Recipe - Blessington - Kenny
Beetroot Gnocchi with Walnuts and Sage
Prep Time10 Minutes
Servings4
Cook Time65 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)
Directions
- 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.
10 minutes
Prep Time
65 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Baby Spinach (200 g)
€1.39€6.95/kg
SuperValu Beetroot (500 g)
€0.79€1.58/kg
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Olive Oil (500 ml)
€3.69€7.38/l
SuperValu Parmigiano Reggiano Cheese Wedge (150 g)
€2.99€19.93/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Irish Rooster Potatoes (2 kg)
€3.99€2.00/kg
Schwartz Sage Jar (10 g)
2 for €4.50
€2.50€41.67/kg
SuperValu Walnuts (200 g)
€2.49€12.45/kg
Directions
- 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.