Vegetarian beetroot gnocchi

Vegetarian beetroot gnocchi with toasted walnuts. A slightly sweet and very delicate dinner that looks strikingly vibrant on the plate.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 65 g

Ingredients

• 400g gnocchi
• 150g beetroot
• 50g walnuts
• 50g feta
• 1 tbsp olive oil

Method

You’ll need: frying pan · saucepan · stick blender · spatula

1. Blend the pre-cooked beetroot with a splash of water in a tall container until smooth.
2. Cook the gnocchi in salted water until they float to the surface.
3. Toast the walnuts briefly in a large, dry frying pan until fragrant.
4. Add the drained gnocchi and the beetroot cream to the nuts in the pan and toss everything well.
5. Divide the gnocchi between plates and crumble the feta over the top.

Good to know

Beetroot brings a spectacular colour and a lovely natural sweetness. Paired with the soft little dumplings, it makes a really elegant dinner.

Swaps

Feta → soft goat's cheese (a mild goat's cheese melts straight away over the hot gnocchi and binds the red sauce).

Cooking tips

Use pre-cooked, vacuum-packed beetroot from the chiller cabinet. Raw beetroot would first need a very long time in the oven.

Storage

The dish reheats well, even if the walnuts go slightly soft on the second day. Best kept chilled in a sealed container.

Allergens

Contains milk (feta), gluten (gnocchi) and tree nuts (walnuts).