Our friend Miss Marzipan is giving us LIFE with this amazing recipe a delicious Beetroot Gnocchi with sage, walnut and browned butter sauce. It is a mouth watering recipe that will leave everyone in your family ask for more.
She says, “If you have been following my blog for a while you’ll know that, other than creating recipes of a veggie nature, I have had a “thing” for organic produce. In fact, it was organic food that was my first foodie passion, long before I even embraced going vegetarian again (and long before organic food was as accessible as it is today). I recently had the pleasure of creating some fun and (I believe) yummy veg recipes using products from the Garant Eko range, a quality yet affordable organic Swedish supermarket brand. Swedish-speaking friends can find the recipes in Swedish at tyckogarant.se, but for those of you who don’t speak Swedish/requested translated versions of the recipes when I share them on my instagram account, I will post them here…starting with this one; a delicious beetroot gnocchi dish.”
230 g organic beetroot (3-4 small)
450 g organic potatoes (5-7 small)
250 g organic flour
1/2 teaspoon salt
Extra organic flour (approx. 100 ml) for dusting your work surface
Organic olive oil for pan sauteing
150 ml organic walnuts, roughly chopped and toasted
125 g organic butter
Approx. 20 sage leaves
A good squeeze of fresh lemon juice (1-2 tablespoons)
1 bag of organic baby spinach
Freshly cracked pepper and salt
Organic Parmigiano Reggiano (optional)
- -Preheat oven to 200°C (390°F)
- -Wash and peel beetroot. Place in a baking dish.
- -Wash potatoes, pierce with a fork 3 or 4 times and add them to the baking dish along with two tablespoons of water.
- -Cover dish tightly with tin foil. Bake for 1 hour and 15 minutes.
- -Press potatoes using a potato ricer into a bowl. Puree the beetroot in a small food processor. Add pureed beetroot to the potatoes and mix with a spoon.
- -Add flour to potato and beetroot mixture along with 1/2 teaspoon of salt. Stir with a spoon to form dough, then turn out onto a floured surface and knead until smooth.
- -Divide dough into 4 equal portions. Shape each into a 40 cm-long rope, dusting with extra flour to prevent sticking. Cut each rope on a slight diagonal into 18-20 pieces.
- -Place all the cut gnocchi pieces on a baking sheet dusted with a little flour to prevent sticking.
- -Bring 6 litres of water to boil in a large saucepan.
- -Add half of the gnocchi and cook for 2 – 2 1/2 minutes or until done (the pieces should float). Remove gnocchi with a slotted spoon and place in a colander to drain. Repeat with remaining gnocchi*.
- -Place a large frying pan/skillet on the stove over medium-heat, drizzle in enough olive oil to lightly coat the base of the pan. Pan saute the gnocchi pieces for around 30 seconds – 1 minute on each side. Remove from heat and set gnocchi to the side.
*If not using all the gnocchi at once, drizzle the unused portion with a little olive oil and separate the pieces to prevent sticking. Store in an airtight container for up to 3 days in the fridge and follow the remaining preparation steps to serve (step 11, followed by sauce directions below, bearing in mind that you may want to reduce the sauce ingredients by half if serving a half portion of gnocchi).
-Add the butter to a large frying pan/skillet and allow it to cook over medium heat until golden brown (around 2 to 3 minutes).
-Add the sage leaves and cook for around 20 seconds, then squeeze in the lemon juice and stir.
-Add the gnocchi and cook for 1 minute, tossing gently through the sauce. You can choose to add a couple of generous handfuls of baby spinach at this point, allowing it to wilt down.
-Serve gnocchi sprinkle with the toasted walnuts, seasoned with salt and pepper, and finish with grated Parmigiano Reggiano, if you like.
*For a dairy-free alternative, serve the gnocchi with basil or sage pesto. My vegan hubby will attest to the fact that this is a delicious option!