Beetroot Gnocchi

If you’ve been following me for a while, you’ll know my favourite way to eat beetroot is combined with these ingredients in a quiche. However, I thought I’d mix it up and create a gnocchi recipe as I just love the texture of gnocchi and already knew this flavour combination was a winner!! The gnocchi is vegan and made from beetroot, thyme, nutritional yeast and almond meal. It is so, so delicious accompanied by sweet balsamic caramelised onion, sautéed kale, creamy goat cheese & crunchy toasted hazelnuts! Surprisingly simple and ridiculously delicious! Just swap the goat cheese for a soft plant-based cheese to make this completely vegan.

Serves 4

800g fresh beetroot (4-5 medium/large)

1 tsp. fresh thyme

1 cup almond meal

¼ cup tapioca flour, plus more for rolling

2/3 cup nutritional yeast

4 tsp. psyllium husk

1 tsp. salt

2 tbsp. olive oil, for frying

1 large red onion, sliced thinly

1/3 cup balsamic vinegar

½ - 1 tbsp. maple syrup

Pinch of salt

4 handfuls cavolo nero (Tuscan kale), stems removed

150g soft goat cheese

½ cup hazelnuts, toasted and roughly chopped

1.     Place the whole, unpeeled beetroots into a steaming pot and steam for 30-40 minutes, depending on size. Remove and run under some cold water and allow to cool slightly before rubbing the skins off. Cut into quarters or smaller and place into a food processor. Process until finely chopped.

2.     Pour the beetroot into a large mixing bowl and add the remaining gnocchi ingredients. Stir with a wooden spoon until well combined. Divide the mixture into 4-6 portions.

3.     Cut the red onion in half, peel and slice thinly. Add it to a large frying pan over low-medium heat with 1 tbsp. olive oil. Allow to cook slowly and caramelise while you roll and fry the gnocchi. Ensure you stir it occasionally.

4.     Meanwhile, line a baking tray with baking paper and dust the bench with tapioca flour. Place one portion of the gnocchi mixture on the flour. Dust the top with a little more tapioca flour and use your hands to carefully roll it into a log (this is easier when the mixture is cooled but will work when hot if you are gentle).

5.     Cut the log into pieces about 2cm wide and carefully place the pieces onto the lined baking tray. Continue until all of the mixture has been used.

6.     Heat the olive oil in a large, non-stick frying pan over medium-high heat. Once hot, add the gnocchi in batches, ensuring it touches oil on the underside and ensuring you do not crowd the pieces together in the pan. Cook for a couple of minutes or until golden brown and crispy before flipping the gnocchi and cooking the other side. Remove from the pan and set aside while you cook the remaining batches. Repeat until all gnocchi has been pan-fried.

7.     Add the balsamic vinegar, maple syrup and a pinch of salt to the onion and tear in the kale leaves. Allow to cook for 5-10 more minutes, or until the balsamic has reduced. You can add all of the gnocchi back to the pan you fried it in to reheat it at this stage so that it is hot to serve, if you like.

8.     To serve the gnocchi, spread ¼ of the caramelised balsamic onion and kale onto each plate (or stir it through the gnocchi first to coat – your choice), then place the gnocchi on top, followed by dollops of the goat cheese and a scattering of toasted hazelnuts. Enjoy while the gnocchi are hot.