Beetroot Gnocchi

Beetroot gnocchi with a sage & pistachio brown butter, perfect for entertaining or a fancy light lunch.

Prep Time: 40 min

Serves: 2


  • 150g Florette Naturally Tasty Beetroot
  • 2 egg yolks
  • large baking potato, baked and cooled slightly
  • 240g flour
  • 50g butter
  • 50g pistachios chopped
  • 1 bunch of fresh sage (Leaves left whole/tough stalks chopped finely)
  • 1/2 lemon


  1. Blitz beetroot & egg yolks in a blender/processor to make a smoothie-like consistency.
  2. Peel and mash the potato using a ricer or a box grater.
  3. Mix the beetroot into the potatoes till smooth and incorporated.
  4. Fold in half the flour until the dough starts to come together. Now get your hands dirty & continue to add the flour until its not soo sticky that it sticks more to your hand than not.
  5. Turn the dough out onto a lightly floured surface and knead gently until its a smooth dough.
  6. Divide into 6 portions. Roll a dough portion into a ½-inch thick rope. Cut the rope into 1inch pieces. Repeat with the remaining dough.
  7. If you are feeling fancy roll each piece of gnocchi over the tines of a fork to create ridges.
  8. Bring a pot of salted water to a boil over high heat, drop 8-10 gnocchi into the water and cook until they begin to float. Then transfer from the water with a slotted spoon to a plate and set aside.
  9. In a medium pan, melt your butter until just beginning to bubble. Add the chopped sage stalks cook till softened. Then add the sage leaves & gnocchi and toss. Cook for about a minute, add the pistachios then toss/stir again. Finish with a squeeze of lemon just & some of the zest.
  10. Plate and enjoy!

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