BRILLIANT BEETROOT GNOCCHI

SERVES 4. PREP 15 MINS. COOK 55 MINS

INGREDIENTS

• 1 bunch small beetroot, trimmed, leaves reserved (see note)

• 45g (1⁄3 cup) coarsely chopped walnuts

• 40g butter

• 2 garlic cloves, crushed

• 2 tbs olive oil, plus extra, to serve

• Balsamic vinegar, to drizzle

• 500g potato gnocchi

• 100g goat’s cheese or feta, crumbled

METHOD

1 Scrub the beetroot under running water. Place in a saucepan. Cover with water. Cover and bring to the boil over medium-high heat. Partially uncover and cook for 45 minutes or until the beetroot is tender when pierced with a skewer.

2 Meanwhile, wash and dry the beetroot leaves. Coarsely chop and set aside. Spread the chopped walnuts over the base of a large frying pan. Cook over medium heat for 3 minutes or until lightly toasted. Transfer to a plate.

3 Use tongs to transfer beetroot to a plate. Set aside to cool. Strain the beetroot cooking liquid into a large saucepan. Discard any grit or residue. Top up with boiling water from the kettle. Add a pinch of salt. Cover. Bring to the boil over medium-high heat. Peel beetroot. Cut each bulb into 8 wedges.

4 Melt the butter in a frying pan over medium heat. Add the garlic. Cook, stirring, for 30 seconds, then add the beetroot leaves and toss until wilted. Transfer to a plate. Add the olive oil and beetroot to the pan. Drizzle with balsamic. Season. Toss to warm through.

5 Add the gnocchi to the boiling liquid and cook following packet directions. Use a large slotted spoon to transfer to the frying pan. Add reserved leaf mixture and toss through. Divide among serving plates. Top with the goat’s cheese. Drizzle with the extra oil. Sprinkle with the walnuts to serve.