beetroot gnocchi

Updated at: Thu, 17 Aug 2023 03:07:44 GMT

Step 1

Preheat the oven to 200C. Prick the beetroot and the potatoes with a knife and bake in the oven for 45mins to 1hr. The potatoes should feel soft and easy to skewer with a knife, the beetroot will feel firmer than the potatoes but again should be easy to skewer with a knife.

Step 2

Add an extra 15minutes to your cooking time if the potatoes or beetroot still feel very firm. Set aside until cool enough to handle.

Step 3

Peel the beetroot and roughly chop. Transfer to a food processor and blend with water, oil, vegan parmesan and nutritional yeast until completely smooth.

Step 4

Peel the potatoes and grate on the fine side of a box grater or use a potato ricer to make a fine mash. Transfer the mashed potato to a bowl, sift in the white rice flour, potato starch and salt. Add the beetroot puree and mix until you achieve a smooth workable dough. Rest the dough for 20minutes.

Step 5

While the dough is resting dust a large baking tray with potato starch (for the gnocchi) and assemble all the ingredients you need for the sauce.

Step 6

Dust a clean surface with potato starch and divide the gnocchi dough into four balls. Roll one of the balls out into a long thin sausage approx. 1.5cm thick. Cut the gnocchi sausage into 2cm pieces. Shape the gnocchi pieces by rolling them over the back of a fork or simply indent the centres gently with your fingertip. Transfer to the floured baking tray and repeat until all the gnocchi is shaped.

Step 7

Bring a large pot of heavily salted water to the boil. Place a colander set over a large bowl beside the pot of boiling water and a large frying pan, for the sauce, on the hob beside the pasta water pot. Once the gnocchi is cooked you will need to work quickly.

Step 8

The gnocchi only needs to cook for 1-2minutes. To prevent the pot from overcrowding and the gnocchi from sticking together cook it in 3-4 batches. Use a slotted spoon to remove the gnocchi from the boiling water and transfer it to the colander. Do not discard the pasta water.

Step 9

Add the non-dairy butter, salt and pepper to the frying pan on medium to high heat. Once the butter has melted add the garlic, nutritional yeast, parmesan and lemon zest. Whisk the sauce together until creamy and opaque. Add the sage leaves and gnocchi, gently tossing the gnocchi to fully coat in the sauce. Add 1-2 tablespoons of pasta water to loosen the sauce and finish with lemon juice.

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