Beetroot Gnocchi with Garlic & Kale

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8 Ingredients

Number of servings

500grams beetroot, raw, trimmed
400grams potatoes
200grams wholemeal flour, plus extra for rolling
2tablespoons olive oil
3 cloves garlic, peeled and sliced
2tablespoons sage, fresh, chopped
300grams kale, destalked, chopped
60grams vegetarian hard cheese, grated

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Vibrant and sweet beetroot and wholemeal flour make this gnocchi dish a nourishing bowl of goodness.

Method

Step 1 of 6

Pre-heat the oven to 180°C/160°C fan-forced and place the beetroot and potatoes on a large baking tray. Roast for 50-60 minutes until tender. Remove from the oven and set aside to cool slightly.

Step 2 of 6

Peel the beetroot and place in a large bowl. Blitz with a hand blender to a smooth puree consistency and scoop the flesh from the baked potatoes in to the bowl. Mash until smooth, add the flour and mash again to combine. Tip on to a floured work surface and lightly need to form a dough.

Step 3 of 6

Divide the dough in 4 pieces and roll each in to a long rope. Cut small rectangular chunks and place on a plate.

Step 4 of 6

Heat the oil in a wide, non-stick pan on medium high heat, add the oil and garlic and cook for 2 minutes, until lightly golden. Add the sage and cook for 1-2 minutes to crisp. Pour the garlic, sage and oil in to a bowl and add the kale to the pan. Cook for 3-4 minutes until wilted and slightly crisp.

Step 5 of 6

Bring a wide, shallow pan of water to the boil and cook the gnocchi for 2-3 minutes, until they float to the surface.

Step 6 of 6

Drain the gnocchi well. Divide the kale between 4 bowls and top with gnocchi. Pour the garlic, sage and oil over the gnocchi, top with grated cheese and serve.