Jess' Beetroot Gnocchi with Walnuts and Sage
Roast beetroot and walnut gnocchi with spinach and sage in a flavorful pasta bowl. Perfect for a unique vegetarian dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at supervalu.ie.
Cooking tools:
- Immersion blender
- Food processor
- Grater
- Potato masher
- Pastry brush
- Kitchen scale
- Slotted spoon
- Colander
- Oven
- Baking sheet
- Mixing bowl
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Serving bowl
- Gloves
Ingredients
- 150 g Baby Spinach
- 250 g Beetroot (uncooked, stems removed and washed)
- 25 g Butter
- 2 cloves Garlic
- 1 tbsp Olive Oil
- 80 g Parmesan Cheese (grated, plus extra for serving)
- 100 g Plain Flour (plus extra for dusting)
- 400 g Potato (washed and peeled)
- 12 Sage (leaves chopped)
- 25 g Walnuts (chopped)
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