I have seen loads of recipes for beetroot gnocchi before and it looks amazing, so I figured surely beetroot with gnocchi would surely be delicious.
I do love it when I’m right!
I whipped this dish up quickly after work. I’d love to make my own gnocchi some time but in this instance, I used store-bought potato gnocchi. This dish would work really well with pumpkin gnocchi too as beetroot and pumpkin are wonderful partners. Next time!
Gnocchi with Baby Spinach & Beetroot
1 tablespoon olive oil
1 small red onion, diced
2 cloves garlic, chopped finely
150g cooked beetroot, diced
50g baby spinach
Pepper to season
400g gnocchi of your choice (I recommend Biona)
1. Heat oil in medium pan, then add onions. Fry for 1-2 minutes, until starting to brown.
2. Add garlic and beetroot. Fry for 2 minutes on high, then reduce heat and continue cooking, stirring frequently, for 10-12 minutes until beetroot softened.
3. In final 3-5 minutes of frying time, cook gnocchi in separate saucepan as instructed. Add spinach to beetroot pan and stir through until wilted. Remove pan from heat and season with pepper.
4. Drain and rinse cooked gnocchi. Add to beetroot pan and gently fold through until evenly coated.
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