Beetroot gnocchi with crispy garlic and sage

• raw beetroot↗2

  stems trimmed (250g)

• baking potatoes↗2

  (400g)

• regular wholegrain spelt flour↗100g g

  plus extra for dusting

• olive oil↗1 tbsp tbsp

  plus extra for serving (optional)

• garlic cloves↗2

  thinly sliced

• sage leaves↗1 tbsp chopped tbsp
• young spinach↗160g g

  leaves

• parmesan↗finely grated

  finely grated or vegetarian hard cheese, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Spread the beetroot and potatoes on a large tray, then roast in the oven for 1 hour until tender. Check the beetroot after 50 minutes, as it cooks faster than the potatoes.

2. 2

   When they have cooled to a temperature that can be handled, carefully peel the beetroot (you may use gloves to avoid staining your hands) and puree the flesh in a bowl using a hand blender or food processor to obtain a smooth purée. Peel the potatoes, then add their flesh to the beetroot purée and knead until smooth. Add the flour, season well, then knead again. Spread the mixture onto a lightly floured surface and knead by hand until a dough forms. Shape each piece into a long sausage about 2 cm in diameter. Cut it into pieces 1.5‑2 cm long. You can leave them as is or create ridges using the back of a fork. Place them on a plate, spaced apart so they don’t stick together.

3. 3

   Heat the oil in a medium skillet over medium heat and fry the garlic until crisp and lightly golden. Add the sage and cook until crisp. Transfer to a bowl together with any remaining oil in the skillet. Add the spinach and stir until it wilts.

4. 4

   Drop the gnocchi into a large pot of boiling water and cook for 2 minutes, until they rise to the surface. You may need to do this in batches. Remove with a slotted spoon. To serve, place spinach on the bottom of two pasta plates, then add the drained gnocchi, garlic and sage. Sprinkle with cheese and drizzle a little more olive oil, if desired.